Paleo Classic Vegetable Frittata
Elevate your mornings or delight your dinner table with this Paleo Classic Vegetable Frittata, a protein-packed dish brimming with nutrient-dense ingredients and vibrant flavors. Whisked together with creamy coconut milk, eight large eggs create a fluffy base for a medley of fresh vegetables, including zucchini, red bell pepper, spinach, and sweet onion. Infused with garlic and highlighted by aromatic fresh herbs like parsley or basil, this oven-baked frittata is entirely dairy-free, making it perfect for paleo and gluten-free lifestyles. With a quick prep and cook time of just 40 minutes, this colorful creation pairs beautifully with a crisp side salad or stands alone as a satisfying meal. Perfect for meal prep or brunch gatherings, it’s your go-to recipe for wholesome, versatile, and flavorful eating.
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Recipe Information
Ingredients
- 8 large eggs
- 0.5 cup coconut milk
- 2 tablespoons olive oil
- 1 medium, diced onion
- 1 medium, diced red bell pepper
- 1 medium, sliced zucchini
- 2 cups, fresh spinach
- 2 cloves, minced garlic
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh herbs (such as parsley or basil)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, whisk together the eggs and coconut milk until well combined. Set aside.
Heat the olive oil in an oven-safe skillet over medium heat.
Add the diced onion and cook for 2-3 minutes until translucent.
Add the diced red bell pepper and sliced zucchini to the skillet and cook for another 5 minutes, stirring occasionally, until the vegetables are soft.
Stir in the minced garlic and fresh spinach, cooking for 1-2 minutes until the spinach has wilted.
Season the vegetables with salt and black pepper, and evenly distribute them across the skillet.
Pour the egg mixture over the vegetables in the skillet, tilting the pan slightly to ensure the eggs are evenly distributed.
Cook undisturbed on the stove for about 3 minutes until the edges start to set.
Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the frittata is fully set and a toothpick inserted in the center comes out clean.
Remove from the oven, sprinkle with fresh herbs, and let it cool for a few minutes before slicing.
Serve warm, and enjoy!
Nutrition Facts
Calories |
1070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.9 g | 87% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1488 mg | 496% | |
| Sodium | 4880 mg | 212% | |
| Total Carbohydrate | 54.3 g | 20% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 35.1 g | ||
| Protein | 57.5 g | 115% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 371 mg | 29% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1950 mg | 41% | |
*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.
