Whole30 Vegetable Frittata
Elevate your breakfast or brunch with this nourishing Whole30 Vegetable Frittata, a vibrant dish that's as wholesome as it is satisfying! Packed with colorful, fresh veggies like zucchini, red bell pepper, spinach, and juicy cherry tomatoes, this frittata combines the creaminess of eggs whisked with unsweetened coconut milk for a rich, dairy-free alternative. Cooked to perfection in a single oven-safe skillet, this recipe is not only convenient but also bursting with flavor thanks to fragrant garlic and a hint of fresh parsley. Ready in just 35 minutes, it's gluten-free, Paleo-friendly, and perfect for meal prep. Serve warm for a healthy, veggie-loaded start to your day or enjoy as a light and nutritious lunch or dinner option.
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Recipe Information
Ingredients
- 8 large eggs
- 0.25 cup coconut milk (unsweetened, full-fat)
- 2 tablespoons olive oil
- 1 medium yellow onion
- 1 medium zucchini
- 1 medium red bell pepper
- 2 cups spinach (fresh)
- 2 cloves garlic
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 cup cherry tomatoes (halved)
- 2 tablespoons fresh parsley (chopped, optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Crack the eggs into a large mixing bowl and whisk them together with the coconut milk, salt, and black pepper until fully combined. Set aside.
Heat a large, oven-safe skillet (such as a cast-iron skillet) over medium heat. Add the olive oil.
Dice the yellow onion and sauté in the skillet for 3-4 minutes until softened and translucent.
Mince the garlic and add it to the skillet, cooking for an additional 30 seconds until fragrant.
Chop the zucchini and red bell pepper into small, bite-sized pieces. Add them to the skillet and cook for 4-5 minutes, stirring occasionally, until they begin to soften.
Add the fresh spinach to the skillet and cook for another 1-2 minutes until wilted.
Spread the cooked vegetables evenly across the skillet. Pour the egg mixture over the vegetables, ensuring it coats them evenly.
Distribute the halved cherry tomatoes evenly across the top of the frittata mixture.
Allow the frittata to cook on the stovetop undisturbed for 2-3 minutes until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the center of the frittata is set and a toothpick inserted comes out clean.
Carefully remove the skillet from the oven and let the frittata cool for 5 minutes before slicing.
Garnish with fresh parsley if desired and serve warm. Enjoy!
Nutrition Facts
Calories |
1156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.8 g | 105% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1488 mg | 496% | |
| Sodium | 4865 mg | 212% | |
| Total Carbohydrate | 46.0 g | 17% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 28.2 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 382 mg | 29% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2119 mg | 45% | |
*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.
