Rainbow Frittata

January 21, 2017

Breakfast is the most important meal of the day. It should include all sources of micro and macro nutrients to fuel your mind, body and swole. You see what I did there? Swole. Soul. Get it? 0_0



This dish is one of my favorites to pre-make to have readily available for breakfast. You can use an oven safe skillet pan or muffin tins for portioned sizes. The beauty of frittatas is that the possibilities are endless. You can add any vegetables, cheese or proteins you want. Especially if you want a low carb pizza, this can be a great alternative. I went for a Whole30 method without using any dairy and I was pleased with the result. The eggs were fluffy and the variety of colors on this dish captures the eye.

And you should always eat with your eyes first.

Rainbow Frittata




8 whole eggs

3 slices sugar-free paleo approved pork bacon, diced

1 leaf red kale, sliced

2 medium rainbow carrots, sliced

1/4 cup sweet potatoes, diced

6 cherry tomatoes, halved

1 tsp sea salt

1/4 tsp black pepper

1/4 tsp cayenne pepper

1 tsp basil 

1/4 tsp garlic powder




Pre-heat oven to 375 degrees. 

Beat 6 whole eggs and add sea salt, black pepper, cayenne pepper, basil and garlic powder and set aside.


Using an oven-safe skillet, turn on stove to medium heat. Cook bacon until crispy and set aside keeping the bacon fat on the pan. Sauté carrots and sweet potatoes until brown. Evenly layer the vegetables on the pan and slowly add the egg mixture on top.


While the bottom layer of the frittata cooks, add the kale, cherry tomatoes and bacon on top. When the outside of the egg start to harden, use a spatula to lift the edges and let the remaining egg mixture cook. Once the bottom layer is fully coated, crack remaining 2 eggs on top of frittata.


Transfer pan into the oven and bake for 25 minutes.

This dish can be eaten at anytime of day to share with a group or savor for one.





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