Paleo diet basics

Fiery Frittata

Frittatas are the “everything but the kitchen sink” of breakfast foods, and the cumin, chili powder, and serrano pepper used in this Fiery Frittata are so hot, they’ll make you want to turn the water on! To mix up this fiery dish, experiment with other proteins, vegetables, and spices to make this the perfect meal for you.
Serves 4

2 tablespoons (30 ml) olive oil
1⁄2 medium onion, chopped
1 cup (240 ml) chopped white mushrooms
1⁄2 serrano pepper, chopped
1 cup (240 ml) baby spinach
1⁄4 teaspoon (20 ml) garam masala
1⁄4 teaspoon (20 ml) chili powder
1⁄4 teaspoon (20 ml) cumin
4–5 large eggs
Sea salt and pepper, to taste

1. Heat olive oil in a medium skillet over medium heat.
2. Add chopped onion and sauté for 3–4 minutes or until translucent.
3. Add mushrooms and chopped serrano pepper and sauté for about 5 minutes.
4. Add spinach, garam masala, chili powder, and cumin, and stir so the mixture is well blended. The spinach will wilt fast, so keep an eye on it.
5. While the vegetables are cooking, whisk the eggs in a mixing bowl with sea salt and pepper. Pour the eggs into the skillet, turn the heat to medium-low, cover, and cook for 5–7 minutes, or until the eggs are firm.
6. Slide the entire frittata onto a serving platter, slice, and serve!

More Recipes You'll Love

• Crustless Quiche
• Shrimp Omelette with Avocado
• Ginger Apple Pear Smoothie

Fiery frittata is a skillet breakfast with real personality — mushrooms, spinach, and onion sautéed with serrano pepper and warm Indian spices, then baked with eggs until golden and set. Garam masala, chili powder, and cumin give it a fragrant heat that wakes up your morning. Slice it at the table and serve straight from the pan.

Pro Tips

• Sauté the mushrooms separately until they've released their moisture and started to brown — sogginess is the enemy of a good frittata.
• Add the spinach last since it wilts almost instantly; overcooked spinach turns the whole dish watery and army green.
• Whisk the eggs well with the salt and pepper before pouring — a proper whisk makes the frittata light and uniform.
• Start on the stovetop and finish in the oven (or under the broiler) so the top sets without the bottom overcooking.

Frequently Asked Questions

How spicy is this frittata?

Genuinely fiery with the serrano and chili powder as written. Use half a serrano or remove the seeds for a gentler version that still has warmth.

Can I make it ahead?

Yes — frittatas are excellent at room temperature and keep 3 days in the fridge. Serve it warm, cold, or anywhere in between.

What if I don't have garam masala?

A pinch of cumin and coriander with a little cinnamon gets close. Garam masala just gives it that distinctive warm, rounded spice profile.

Is this recipe Paleo?

Entirely — eggs, vegetables, olive oil, and spices. Naturally gluten-free and grain-free, and it works for any meal of the day.

Recipe Card

Stav Kogan

Fiery Frittata

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 2 tbsp olive oil
• 1 cup chopped white mushrooms
• 1 cup baby spinach
• 4–5 large eggs
• Slide the entire frittata onto a serving platter, slice, and serve!

Method

 

1. Heat olive oil in a medium skillet over medium heat.
2. Add chopped onion and sauté for 3–4 minutes or until translucent.
3. Add mushrooms and chopped serrano pepper and sauté for about 5 minutes.
4. Add spinach, garam masala, chili powder, and cumin, and stir so the mixture is well blended. The spinach will wilt fast, so keep an eye on it.
5. While the vegetables are cooking, whisk the eggs in a mixing bowl with sea salt and pepper.
6. Pour the eggs into the skillet, turn the heat to medium-low, cover, and cook for 5–7 minutes, or until the eggs are firm.

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