Whole30® Fajita Frittata

January 09, 2017

This Whole30® compliant fajita frittata brings bold new flavor to breakfast without being overly complicated! Seasoned steak and peppers are sautéed and then baked with eggs, resulting in a flavorful breakfast that can be sliced into portions and eaten at home or on the go.

Unlike scrambled eggs or omelets, a frittata tastes just as good if it’s cooked ahead of time and then warmed up the next day or eaten straight out of the fridge, so this recipe is a great way to get a head start on your meals!


  • 1 pound skirt or flank steak, thinly sliced
  • 2 teaspoons cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 2 tablespoons Primal Kitchen Avocado Oil
  • 2 cloves garlic, finely chopped
  • 1-2 poblano or green bell peppers, cut into thin rounds or strips
  • 1 red bell pepper, cut into thin rounds or strips
  • 10 eggs, whisked (We love Vital Farms eggs) 
  • 1 small bunch cilantro, roughly chopped
  • 2 tablespoons Primal Kitchen Chipotle Lime Mayo


  • Season steak with cumin, chili powder and salt. Preheat oven broiler to high. Heat avocado oil in a 12-inch ovenproof skillet (we used our @lodgecastiron) over medium-high heat on the stove. Add steak. Sauté 3 minutes (meat should be just slightly pink) then add garlic and peppers.
  • Sauté 3 minutes more then add eggs and a handful of cilantro. Stir quickly then turn heat down to medium. Let cook 3-4 minutes, until the egg is set around the edges but still runny in the middle.
  • Transfer the pan to the oven under the broiler and cook until the frittata is golden and firm in the middle, about 3-5 minutes.
  • Remove from oven and let cool for a few minutes before slicing up. Add a healthy dollop of Chipotle Lime Mayo.
  • Enjoy!

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