Whole30 Classic Vegetable Frittata
Start your day with a nutritious and delicious Whole30 Classic Vegetable Frittata, a vibrant one-pan dish packed with flavor and wholesome ingredients. This protein-rich recipe features farm-fresh eggs whisked with creamy coconut milk, complemented by a medley of sautéed vegetables like tender zucchini, earthy mushrooms, sweet cherry tomatoes, and fresh spinach. Enhanced with aromatic garlic, onion, and a sprinkle of fragrant basil, this frittata is baked to perfection in the oven for a slightly puffed, golden finish. Ready in just 45 minutes, it’s a gluten-free, dairy-free, and paleo-friendly breakfast, brunch, or light dinner option that’s as satisfying as it is healthy. Slice into wedges and serve warm for a truly crowd-pleasing, Whole30-compliant meal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 large eggs
- 0.5 cup coconut milk
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 cloves garlic
- 1 medium red bell pepper
- 1 medium zucchini
- 2 cups spinach
- 1 cup mushrooms
- 1 cup cherry tomatoes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh basil
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, whisk together the eggs and coconut milk until combined. Season with salt and black pepper. Set aside.
Dice the onion, mince the garlic, and chop the red bell pepper, zucchini, mushrooms, and cherry tomatoes into bite-sized pieces.
In an oven-safe skillet, heat the olive oil over medium heat. Add the onion and garlic, sauté until the onion is translucent, about 5 minutes.
Add the red bell pepper, mushrooms, and zucchini to the skillet. Cook for another 5 minutes until the vegetables are slightly tender.
Stir in the spinach and cook until just wilted, about 1 minute.
Spread the vegetables evenly in the skillet and pour the egg mixture over the top.
Top with the cherry tomatoes, distributing them evenly across the surface.
Allow the frittata to cook on the stove for about 3-4 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 set in the middle and slightly puffed.
Remove from the oven and let it cool for a few minutes. Sprinkle fresh basil over the top before serving.
Slice into wedges and serve warm.
Nutrition Facts
Calories |
1190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.5 g | 96% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 1488 mg | 496% | |
| Sodium | 5123 mg | 223% | |
| Total Carbohydrate | 63.7 g | 23% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 40.4 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 375 mg | 29% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2915 mg | 62% | |
*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.
