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California frittata topped with avocado slices.
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Hollywood California Frittata

This Hollywood California Frittata is the perfect meal to enjoy while eating Paleo or Bulletproof but also makes for the perfect brunch menu recipe.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: American
Servings: 2 Servings
Calories: 782kcal
Author: Aimee Mars

Ingredients

  • 1 tablespoon Butter
  • 3 cups Spinach
  • 1 Zucchini spiralized or cut into matchsticks
  • 10 large Eggs
  • 1 teaspoon Salt
  • 1 teaspoon Oregano
  • 4 Bacon Slices cooked and chopped into pieces
  • 1/4 teaspoon Chili Powder
  • 1 Avocado sliced

Instructions

  • Grease your dish or pan using coconut oil and preheat the oven to 350ºF. I prefer to take a paper towel to even out the oil. For this recipe, I used a rectangle-shaped tart pan.
  • In a medium-sized skillet melt the butter on a medium setting. Add the spinach and sprinkle with some Sea Salt. Once the spinach has wilted transfer to the prepared pan.
  • Place the zucchini on top of the spinach.
  • In a large bowl whisk the eggs together with the sea salt, and oregano. Pour the egg mixture on top of the vegetables in the pan. Sprinkle with extra oregano and chili powder.
  • Place in the oven and cook for 20 to 25 minutes or until the center of the frittata has set. About halfway through the cooking remove the pan and sprinkle with the cooked bacon.
  • Once the frittata has cooled just a few minutes, slice it up and place it on each plate. Serve topped with avocado slices.

Nutrition

Serving: 1serving | Calories: 782kcal | Carbohydrates: 16g | Protein: 42g | Fat: 62g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 974mg | Sodium: 1914mg | Potassium: 1446mg | Fiber: 9g | Sugar: 4g | Vitamin A: 6195IU | Vitamin C: 40mg | Calcium: 234mg | Iron: 7mg