Paleo Classic Vegetable Egg Frittata
Get ready to savor the wholesome goodness of our Paleo Classic Vegetable Egg Frittata, a vibrant one-pan dish perfect for breakfast, brunch, or a nutrient-rich meal any time of day. Packed with farm-fresh veggies like zucchini, red bell peppers, onion, and baby spinach, this frittata boasts a creamy texture thanks to the addition of unsweetened coconut milk. Enhanced with fragrant thyme, garlic, and parsley, the combination of flavors is both comforting and invigorating. Cooked with olive oil and baked to golden perfection, this protein-packed recipe is gluten-free, dairy-free, and paleo-friendly, making it a delightful fit for those following clean-eating lifestyles. Serve warm and enjoy the irresistible balance of earthy, savory, and herbal notes. Looking for a quick, nourishing dish? With only 15 minutes of prep time, this frittata is your new go-to!
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Recipe Information
Ingredients
- 8 pieces large eggs
- 0.5 cup coconut milk (unsweetened)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 1 medium zucchini, chopped
- 2 cups baby spinach
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, whisk together the eggs and coconut milk until the mixture is well blended. Set aside.
Heat the olive oil in an ovenproof skillet over medium heat.
Add the diced onion and cook for 3-4 minutes until it becomes translucent.
Stir in the diced red bell pepper and zucchini, cooking for an additional 5 minutes until they begin to soften.
Add the minced garlic and fresh spinach, cooking until the spinach is wilted, about 2 minutes.
Stir in the fresh thyme, salt, and black pepper, ensuring even distribution of the seasonings.
Pour the egg mixture over the vegetables in the skillet, gently stirring to combine.
Continue cooking on the stovetop until the edges start to set, about 3-4 minutes.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the eggs are fully set in the center.
Remove from the oven and let it cool slightly. Garnish with the chopped fresh parsley before slicing and serving.
Nutrition Facts
Calories |
1226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.1 g | 126% | |
| Saturated Fat | 41.9 g | 209% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1488 mg | 496% | |
| Sodium | 1833 mg | 80% | |
| Total Carbohydrate | 43.0 g | 16% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 16.8 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 396 mg | 30% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1882 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
