Whole30 Classic Vegetable Egg Frittata
Start your day with the nourishing simplicity of the Whole30 Classic Vegetable Egg Frittata—a gluten-free, dairy-free breakfast that’s packed with vibrant flavors and healthful ingredients. Perfect for meal prepping or feeding a crowd, this protein-rich dish features fluffy eggs whisked with creamy coconut milk, creating a smooth and luscious base. Sautéed onion, red bell pepper, zucchini, fresh spinach, and garlic lend a medley of flavors and textures that make every bite irresistible. Finished in the oven to golden perfection and garnished with fresh parsley for a touch of brightness, this frittata is a wholesome and satisfying option for Whole30 enthusiasts and veggie lovers alike. Ready in under 45 minutes, it’s a convenient choice for busy mornings or brunch gatherings—both delicious and nutritious!
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Recipe Information
Ingredients
- 8 eggs
- 0.25 cup coconut milk
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 1 zucchini, diced
- 2 cups spinach, fresh
- 2 cloves garlic, minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat oven to 400°F (200°C).
In a large mixing bowl, whisk together the eggs and coconut milk until well combined. Season with salt and black pepper. Set aside.
Heat the olive oil in a large, oven-safe skillet over medium heat.
Add the chopped onion and cook for about 3-4 minutes, or until the onion begins to soften.
Stir in the red bell pepper and zucchini, cooking for an additional 5 minutes until they soften.
Add the minced garlic and fresh spinach to the skillet, cooking until the spinach wilts, about 2-3 minutes.
Evenly distribute the cooked vegetables in the skillet and pour the egg mixture over the top, stirring gently to combine.
Cook on the stove for about 2-3 minutes, until the edges start to set.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the center of the frittata is set and the top is golden.
Carefully remove the skillet from the oven (using oven mitts, as the handle will be hot) and let the frittata cool for 5 minutes.
Garnish with fresh parsley, if desired, before slicing into wedges and serving.
Nutrition Facts
Calories |
961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1488 mg | 496% | |
| Sodium | 2722 mg | 118% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 20.5 g | ||
| Protein | 67.2 g | 134% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 588 mg | 45% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 3391 mg | 72% | |
*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.
