Mouthwatering Paleo Persian Brunch: Herbed Frittata with Fresh Veggies and Crispy Bacon
Discover a scrumptious and easy-to-make Persian brunch recipe that is perfect for your next gathering. This herbed frittata with fresh vegetables and crispy bacon will impress your guests while staying true to Paleo diet guidelines. Bring the flavors of Iran to your kitchen with this mouthwatering dish, and elevate your brunch experience.
Allergens
Eggs, Dairy (Optional Feta Cheese)
Ingredients
- 8 large eggs
- 1/2 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- Salt and pepper to taste
- 4 slices bacon
- 1 small onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup crumbled feta cheese (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together eggs, dill, parsley, cumin, turmeric, salt, and pepper. Set aside.
- In a large skillet over medium heat, cook bacon until crispy. Remove from pan and set aside. Reserve 1 tablespoon of bacon grease in the skillet.
- In the same skillet with bacon grease, sauté onion and red bell pepper until softened, about 5 minutes. Add cherry tomatoes and cook for an additional 2 minutes.
- Pour egg mixture over the vegetables in the skillet, stirring gently to combine. Crumble cooked bacon on top, and if using, sprinkle crumbled feta cheese evenly over the mixture.
- Transfer skillet to preheated oven and bake for 20 25 minutes or until a knife inserted into the center comes out clean.
- Remove from oven and let cool slightly before slicing into wedges. Serve warm with a side of fresh fruit or salad.
Chef’s Insight
The combination of flavors in this Persian-inspired frittata will transport you to the exotic spice markets of Iran while keeping your meal Paleo-friendly.
Notes
[Insert Additional Notes or Tips]