Delectable Paleo Portuguese Breakfast Medley: Taste the Sunshine!
Discover a delectable Portuguese Breakfast Medley that is not only paleo-friendly but also bursting with flavor. This easy-to-prepare dish offers the perfect balance of textures and colors while being both low carb and keto-friendly. Prepare to be transported to the sun-drenched landscapes of Portugal with each delightful bite!
Allergens
Eggs, Tree Nuts (Almonds and Olives), Soy
Ingredients
- 1. 6 large free
- range eggs 2. 1/2 cup almond flour 3. 1/4 cup coconut flour 4. 1/2 tsp Himalayan pink salt 5. 1/4 tsp ground black pepper 6. 2 tbsp extra virgin olive oil 7. 1 large avocado, sliced 8. 1/2 cup cherry tomatoes, halved 9. 1/2 cup spinach leaves, roughly chopped 10. 1/4 cup red onion, thinly sliced 11. 1/4 cup kalamata olives, pitted and halved 12. 1/4 cup almonds, toasted and roughly chopped 13. Fresh cilantro leaves, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a medium sized bowl, whisk together the eggs, almond flour, coconut flour, salt, and pepper until well combined.
- Heat 1 tbsp of olive oil in an ovenproof skillet over medium heat.
- Pour the egg mixture into the skillet, cook for about 2 minutes, then transfer to the preheated oven. Bake for 10 15 minutes or until set and golden.
- While the frittata is baking, prepare the toppings: toss the cherry tomatoes, red onion, and spinach leaves in a small bowl with the remaining olive oil, salt, and pepper.
- Slice the avocado and pit the olives. Roughly chop the almonds.
- Once the frittata is baked and slightly cooled, top it with the prepared vegetables, avocado slices, olives, and almonds. Garnish with fresh cilantro leaves.
- Cut into 6 equal portions and serve immediately.
Chef’s Insight
This recipe is not only paleo-friendly but also low in carbs and high in healthy fats. It is a perfect meal to start your day with energy and vitality!
Notes
For a vegetarian option, consider replacing the eggs with tofu or other plant-based alternatives.