It’s easy to get sick of the same old paleo breakfast of eggs, and turkey bacon everyday. So, to switch things up a little bit you can try this amazing, fluffy, dairy-free, Fritatta that will have you feel like you’re eating something luxurious. What is really great about this recipe is that it is perfect for meal prep. You can make it on Sunday, and have it feed you for the week. Not only is it great for meal prep, but you can customize it any way that you want including whatever add-ins you fancy. Keeping in mind, to keep things paleo you will need to find deli meats without added sugars.

The recipe itself and the preparation is super simple, and takes no time at all but you want to be sure you have a pan that will suit this recipe well for cooking. I recommend a square baking dish, and if you have a pyrex baking pan, even better! Pyrex is easy to clean, and will require little to no clean up on your part.

Last Tip: If you’re going to re-heat your fritatta rather than eat it cold, it is best to slightly undercook it, so that when you reheat the slice you will be eating that day it doesn’t become so well done it gets a rubbery texture.

Paleo Fritatta


10 Eggs

1/3 Cup Unsweetened Coconut Milk

1/2 Diced Red Bell Pepper

1/2 Cup Fresh Spinach

3/4 Slices of Deli Meat

1 Cup of Halved Cherry Tomatoes

Salt and Pepper for Taste

Coconut Oil Spray



  1. Preheat the oven to 350 degrees. Spray a Square Baking Dish with any paleo cooking oil, for eggs I prefer coconut oil.
  2. In a large bowl, scramble the eggs together and then add in all the ingredients, except the tomatoes, scrambling together.
  3. Pour the mixture into the greased pan.
  4. Place the tomatoes on top, evenly spread out. They should float atop the mixture.
  5. Bake 25-30 minutes.