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Paleo Network Recipe SPINACH, MACKEREL RED CAPSICUM FRITTATA-min

Recipe: Spinach, Mackerel and Red Capsicum Frittata

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Eggs really do make the best breakfasts, but sometimes it’s all too easy to get stuck in a rut by cooking them the same way every morning. Mix things up by giving this frittata a try – it's quick, nutrient dense and super tasty. A perfect way to start your day; with a delicious combination of protein, healthy fats and brightly coloured vegetables!

I’ve used baby leaf spinach in this recipe because I love its mild, creamy flavour – but any kind of spinach will do. I’ve also gone for smoked mackerel, but fresh would be equally delicious if you’re not in a rush.

Paleo Network Recipe SPINACH, MACKEREL RED CAPSICUM FRITTATA-min

Red Capsisum Frittata Ingredients:

  • 3 large eggs
  • 1 tsp coconut oil
  • ½ red pepper, deseeded and diced
  • 1 handful baby leaf spinach
  • 1 fillet (roughly 80g) smoked mackerel
  • Salt and pepper

 Red Capsisum Frittata How To:

1)    Beat the eggs in a large bowl and set aside. Preheat your grill to high.

2)    Heat the coconut oil to a medium heat in a heavy based frying pan. Throw in the diced red pepper and fry for a minute or two until softened. Add the spinach to the pan and cook for 30 seconds – just enough to wilt it – before transferring the contents of the pan into the bowl of beaten eggs. Mix well, before flaking in the Mackerel and adding a little seasoning.

3)    Return the pan to a high heat, then add the frittata mixture. Cook for 3 – 4 minutes on one side, before checking the bottom with a spatula to make sure it’s a good colour underneath.

4)    Now is the crucial part to gain that fluffy ‘soufflé’ like texture that is so important in a good frittata. Place the whole pan under the grill for a couple of minutes, so that it starts to rise. When it stops bubbling and is well risen, turn off the grill, remove the pan and fold over the frittata. The result? The crispest yet fluffiest omelette you will ever have eaten.

Paleo Network Recipe Bacon Jalapeno Fritta Breakfast-min

Recipe: Bacon and Jalapeno Frittata

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Does food get any more comforting and soul nourishing than a giant slab of frittata? It’s one of my favourite meals to have for breakfast, lunch, and even as a snack – so I always make a giant version (between 6 and 8 eggs!) and keep it in the fridge for sustenance throughout the week. Frittata flavour combinations are endless, but this one has to be my favourite; smoky, crisp bacon balanced beautifully by spicy-sweet jalapenos.

Paleo Network Recipe Bacon Jalapeno Fritta Breakfast-min

 Bacon and Jalapeno Frittata Ingredients:

  • 1 tbsp coconut oil, plus extra for greasing
  • 6 rashers smoked organic streaky bacon, diced
  • 2 / 3 jalapeno peppers, deseeded and chopped
  • 8 – 10 button mushrooms, diced
  • 6 large free range eggs
  • ½ cup full fat coconut milk
  • Salt and pepper, to taste

 Bacon and Jalapeno Frittata How To:

1)    Preheat the oven to 375F / 180C. Grease an 8 inch round pie tin with some coconut oil and set aside.

2)    Heat 1tbsp of coconut oil in a frying pan over a medium heat. Add the bacon, jalapenos and mushrooms and sauté for a couple of minutes, until the bacon begins to crisp up.

3)    Meanwhile, crack the eggs into a large mixing bowl and beat together. Whisk in the coconut milk until the mixture becomes light and air bubbles appear.

4)    Add the contents of the frying pan to the mixing bowl, and season to taste with a little salt and pepper. Pour the frittata mixture into the pie tin.

5)    Transfer the pie tin to the middle shelf of the oven, and bake for 25 – 30 minutes. To check if it is done, pop a toothpick in the middle. If it comes out clean, it’s done!