Paleo Vegetable Frittata
Elevate your breakfast or brunch game with this hearty and wholesome Paleo Vegetable Frittata, a vibrant dish packed with nutrient-rich vegetables and creamy coconut milk for a dairy-free twist. This oven-baked frittata combines lightly sautéed zucchini, red bell peppers, baby spinach, and sweet cherry tomatoes, infused with the aromatic flavors of garlic and fresh basil. Perfectly seasoned with sea salt and black pepper, the fluffy egg base ties it all together effortlessly. Ready in just 30 minutes, this paleo-friendly recipe is an ideal gluten-free and grain-free option for meal prep or a satisfying centerpiece for your table. Serve it warm, and enjoy the burst of colors and flavors in every bite!
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Recipe Information
Ingredients
- 8 large eggs
- 0.25 cup coconut milk
- 2 tablespoons olive oil
- 1 medium, diced onion
- 2 minced garlic cloves
- 1 medium, diced zucchini
- 1 medium, diced red bell pepper
- 2 cups baby spinach
- 1 cup, halved cherry tomatoes
- 0.25 cup, chopped fresh basil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, whisk together the eggs, coconut milk, sea salt, and black pepper until well combined. Set aside.
Heat olive oil in an oven-safe skillet (about 10 inches in diameter) over medium heat.
Add the diced onion and minced garlic to the skillet and cook for 2-3 minutes, stirring often, until softened and fragrant.
Stir in the diced zucchini and red bell pepper. Cook for 5 minutes, stirring occasionally, until the vegetables are slightly tender.
Add the baby spinach to the skillet and cook for 1-2 minutes until wilted.
Evenly distribute the vegetables in the skillet and pour the whisked egg mixture over the top. Gently shake the skillet to ensure the eggs settle evenly around the vegetables.
Top the frittata with halved cherry tomatoes and sprinkle the chopped fresh basil evenly over the surface.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is set and the eggs are fully cooked.
Carefully remove the skillet from the oven and let the frittata cool for 5 minutes before slicing into wedges.
Serve warm and enjoy!
Nutrition Facts
Calories |
1075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.7 g | 87% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1488 mg | 496% | |
| Sodium | 4832 mg | 210% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 34.5 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 388 mg | 30% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1927 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.
