This Paleo Frittata is a perfect healthy breakfast. Easily customizable & made in the instant pot or oven- it’s great for meal prepping & delicious!
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This paleo frittata is truly one of the BEST make-ahead breakfasts. Quick to make, easy to customize, and full of flavor.
This frittata is loaded with veggies, dairy free, and easily made into a keto frittata by omitting the pumpkin.
I used pumpkin puree, mushrooms, and sausage in this frittata for fall flavors, but you can make it and enjoy it any time of the year with whatever ingredients you prefer! (see substitutions below)
This frittata is pretty similar to our Potato Crust Quiche, but a little bit different! It is Whole30, paleo, gluten free, and dairy free though!
What’s the difference between a quiche and a frittata?
A frittata is somewhat like a mix of an omelet and a quiche. Frittatas are typically baked in a pan on the stovetop and then finished in the oven. Frittatas also typically don’t have a crust or any milk added to them.
Quiches are similar to a frittata but often have a crust and are baked entirely in the oven. If you are looking for a good quiche recipe, we love our Bacon and Cheese Quiche!
You can really use any ingredients to make an instant pot frittata, but this is what I used for this Pumpkin Sausage Frittata.
Ingredients for Instant Pot Frittata:
For this recipe I used:
- eggs
- mushrooms
- garlic, onions
- avocado oil
- sausage
- pumpkin puree
- spices
I’ve included substitutions below in the green shaded box if you want to change anything up.
You can make this frittata in the instant pot or in the oven. Making a frittata in the instant pot is actually super easy.
You’re going to need an instant pot trivet and 7 inch cake pan. A 7 inch pan is KEY because any larger will not fit.
How to make an Instant Pot Frittata:
To make a frittata in the instant pot
- Sauté your veggies + meat.
- While the veggies are cooking, mix together your eggs, spices + pumpkin puree.
- Stir in the cooked veggies/meat into the egg mixture. Pour the egg mixture into the cake pan.
- Place your trivet in the instant pot and add 1 cup water to the base.
- Put the cake pan on top of the trivet, set to 15 Minutes on Manual, High Pressure.
After 15 minutes, you’ve got a delicious ready to eat frittata!
If you don’t have an instant pot, don’t worry – I’ve included oven instructions for this as well. Both take the same amount of time and taste exactly the same!
Substitutions for this Paleo Frittata:
This recipe is easy to customize. Here are a few ways you can customize it!
Vegetables: You can use basically any veggies in this recipe. I’d recommend sautéing or cooking them ahead of time so the water gets removed from the veggies. Broccoli, green beans, carrots, tomatoes.. anything will work! If you don’t like mushrooms, simply omit them and sub in your favorite veggies. Frozen veggies that have been defrosted would also be great!
Pumpkin: You can omit the pumpkin in this recipe
Keto – To make this keto, remove the pumpkin puree
Meat – You can sub bacon or ham in this recipe for the sausage. We also love our Ham and Cheese Frittata.
Vegetarian – If you are a vegetarian, skip the meat in this recipe
This paleo frittata is perfect on its own on a bed of spinach (maybe with a little hot sauce!) or you can pair it with your favorite breakfast sides. Here are some of my favorites.
What to serve with this Paleo Frittata:
- Sheet Pan Crispy Roasted Potatoes
- Healthy Green Beans Almondine
- Apple Chicken Breakfast Sausage
- Garlic Rosemary Roasted Brussels Sprouts
How to store a healthy frittata:
Refrigerator: This instant pot frittata will stay in the fridge for 4 days. You can reheat it in the toaster oven or microwave – it’s up to you!
Freezing: I haven’t tried freezing this recipe but I wouldn’t recommend it. I think it would get soggy.
Other healthy breakfast recipes:
Paleo Frittata
Ingredients
- 6 eggs
- 1/4 cup pumpkin puree optional
- 1/3 lb. sausage Whole30 approved- ground or links cut into pieces
- 1 1/2 cups mushrooms finely chopped
- 1/2 cup onion finely chopped
- 1 tablespoon garlic minced
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon avocado oil
Instructions
Instant Pot Instructions
- Turn the IP on high sauté setting. Heat avocado oil. Add the mushrooms to the pan when hot. Sauté the mushrooms for 8 minutes.
- When the mushrooms are brown and the liquid is cooked out add in the sausage, onion and garlic. If you are using sausage in casing, remove from casing before browning. If you’re using links, pre-chop them.
- While the sausage mixture is cooking, in a separate bowl, mix together the eggs, salt, pepper and pumpkin puree.
- Remove the sausage mixture from the pan. Allow it to cool for a few minutes and add it to the egg mixture. Wipe out the Instant Pot and insert the metal steaming rack.
- Pour in 1 cup of water to base of instant pot. Spray your cake pan with cooking spray and pour in egg mixture. Place the cake pan on top of the rack, put on the lid and turn the knob to sealing.
- Cook on Manual High Pressure for 15 minutes. When finished cooking, do a quick release for the steam. Your eggs should be set, but not dried out at this point. Because you’re essentially steaming the eggs some water will gather on top of the quiche. Simply blot it with a paper towel. Garnish with parsley and serve.
Oven Instructions:
- Preheat oven to 350.
- In an oven safe large sauté pan or 10-inch cast iron skillet, heat avocado oil. Add the mushrooms to the pan when hot. Sauté the mushrooms for 8 minutes.
- When the mushrooms are brown and the liquid is cooked out add in the sausage, onion and garlic. If you are using sausage in casing, remove from casing before browning. If you’re using links, pre-chop them.
- While the sausage mixture is cooking, in a separate bowl, mix together the eggs, salt, pepper and pumpkin puree.
- Cook sausage until browned, about 5 minutes. Pour eggs into the pan and allow to cook for 2 minutes. Place the pan in the oven and bake for 10-12 minutes until eggs are browned on the edges.
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