Scd Gluten Free Vegetable Frittata
Elevate your breakfast, brunch, or light dinner routine with this SCD Gluten-Free Vegetable Frittata—a wholesome, nutrient-packed dish that’s as satisfying as it is simple to make. Loaded with tender zucchini, vibrant red bell peppers, fresh baby spinach, and fragrant garlic, this one-pan wonder comes together with the richness of 8 eggs for a fluffy, protein-packed centerpiece. Perfectly seasoned with sea salt, black pepper, and a sprinkle of optional fresh parsley for garnish, this frittata is baked to golden perfection in the oven, ensuring even cooking and effortless slicing. With just 15 minutes of prep time and a commitment to gluten-free, grain-free, and Specific Carbohydrate Diet (SCD)-friendly standards, this recipe is ideal for anyone seeking a healthy yet flavorful meal option. Serve it warm or at room temperature for a versatile dish that pairs beautifully with a simple green salad or fresh fruit on the side.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 large eggs
- 1 medium, diced zucchini
- 1 medium, diced red bell pepper
- 2 cups, loosely packed baby spinach
- 1 small, finely chopped white onion
- 2 tablespoons olive oil
- 2 cloves, minced garlic
- 0.5 teaspoons sea salt
- 0.25 teaspoons black pepper
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Crack the eggs into a large mixing bowl. Whisk them together until well blended. Season with sea salt and black pepper, then set aside.
In an oven-safe skillet (10-inch works well), heat the olive oil over medium heat.
Add the chopped onion and sauté for 2-3 minutes until it begins to soften.
Stir in the minced garlic and cook for another 30 seconds, stirring frequently to prevent burning.
Add the diced zucchini and red bell pepper to the skillet. Sauté for 5-7 minutes until the vegetables are tender and slightly caramelized.
Stir in the baby spinach and cook until wilted, about 1-2 minutes.
Spread the sautéed vegetables evenly across the skillet. Pour the whisked eggs over the vegetables, tilting the skillet slightly to distribute the eggs evenly.
Allow the frittata to cook over medium heat for 2-3 minutes, just until the edges start to set.
Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the center of the frittata is firm and cooked through.
Remove the skillet from the oven (use oven mitts as the handle will be hot!) and let the frittata cool for 5 minutes.
Garnish with freshly chopped parsley, slice into wedges, and serve warm. Enjoy your SCD Gluten-Free Vegetable Frittata!
Nutrition Facts
Calories |
989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.1 g | 86% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1488 mg | 496% | |
| Sodium | 3653 mg | 159% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 22.4 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 356 mg | 27% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1425 mg | 30% | |
*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.
