It’s like a spinach artichoke dip, in frittata form! This extra-large vegetarian-friendly frittata is stuffed with garlicky greens for a hearty breakfast that can take care of your breakfasts all week.
If you’re feeding a crowd, it doesn’t get much better than a 12-egg frittata. They’re versatile, they feed a crowd, they store well for leftovers, and best of all, they’re super simple to prepare! Simply sauté your veggies on the stovetop while your oven preheats, then pour in a simple egg mixture and bake until bubbly.
This recipe uses a simple mix of artichokes, leeks, baby spinach, and garlic for a veggie-forward start to your morning. If you want, you can always include a little ground turkey or pork belly to add more protein to your frittata.
Once you’ve sautéed your veggies on the stovetop, pour in the eggs whisked with coconut milk, red pepper, black pepper, and onion powder. By adding a bit of coconut milk, you’ll add fluffiness to the eggs along with a bit of sweetness to counterbalance the savory spices. Let the skillet sit on the stovetop for a few minutes to begin to cook the eggs, then transfer to the oven and bake for about 20 minutes.
Garnish your frittata with microgreens, then slice and serve!
Tip: Leftovers can be kept in the refrigerator for three to four days. To serve, reheat in the oven until warm, or pop a slice in the microwave for about 30 seconds.
For hundreds of pure Paleo recipes be sure to check out The Real Paleo Diet Cookbook and Real Paleo Fast and Easy.
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- Recipe by: Jess Case
- Serves: 8
- Meal: Breakfast
- Serves: 8
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
Ingredients
12 large eggs
1/2 cups coconut milk
1/8 tsp red pepper flakes
1/2 tsp black pepper
1/2 tsp onion powder
2 tsp olive oil
1 cups leeks, chopped
2 garlic cloves, minced
6 cups baby spinach
14 1/2 oz can of artichokes, patted dry and roughly chopped
Microgreens, for garnish
Directions
Preheat the oven to 375°F.
In a medium bowl, whisk the eggs with the coconut milk, red pepper flakes, black pepper, and onion powder. Set aside.
Heat the olive oil in a large 12 inch skillet or cast iron pan over medium heat. When the pan is hot, add the leeks and garlic, and sauté for 1 minute.
Add half the spinach and cook until it wilts. Add remaining spinach along with the chopped artichokes and cook until all spinach is wilted.
Add the egg mixture to the skillet and lower the heat. Let the eggs sit for a minute, then add to the oven and bake for 20 minutes, or until it starts to puff and turns golden brown on the edges. It should still be a bit jiggly in the middle.
Garnish with more black pepper and microgreens, and serve.
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