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Paleo Egg Recipe (Prep for 2 days ahead!)

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 3 servings


  • 6 eggs
  • 1/2 teaspoon pepper
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon red chilli flakes (more or less depending on your taste for heat)
  • coconut oil or olive oil cooking spray
  • 2 cups chopped spinach / kale (Or other greens)
  • 1/2 - 1 cup cherry tomatoes, halved
  • 1 1/2 cups baby bella mushrooms, chopped
  • ANY other veggies you like or need to use up


  • Whisk eggs in a bowl with pepper, turmeric powder and chili flakes and set aside.
  • Prepare your muffin tin or baking dish with cooking spray/liners.
  • Add the chopped veggies to the muffin tin or baking dish and spread evenly. Then pour the egg mixture into the baking dish or muffin tin. If using a muffin tin, fill cups about ¾.
  • Bake for 15-20 minutes until just set. There should be no jiggle in the center of the egg cups/baking dish.
  • Let cool before removing the egg from the dish/tin. If using a baking dish, slice the egg frittata into four pieces. Store egg cups/frittata slices in an airtight container in the fridge for up to four days.
Tried this recipe?Let us know how it was!