Whole30 Zucchini Frittata
Bursting with fresh flavors and packed with wholesome ingredients, this Whole30 Zucchini Frittata is the perfect choice for a nutritious and satisfying start to your day. Made with tender zucchini, vibrant red bell peppers, sweet yellow onions, and creamy coconut milk, this veggie-filled dish is dairy-free, gluten-free, and paleo-friendly. Baked to perfection in an oven-safe skillet, the frittata achieves a golden, fluffy texture that's irresistible. With just 15 minutes of prep and 25 minutes of cook time, it’s an efficient yet elegant option for breakfast, brunch, or even a simple weeknight dinner. Garnished with fresh parsley and easy to store for meal prep, this zucchini frittata will quickly become your go-to recipe for a healthy and delicious meal.
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Recipe Information
Ingredients
- 2 medium zucchini
- 8 large eggs
- 1 medium yellow onion
- 2 cloves garlic
- 1 large red bell pepper
- 0.25 cup coconut milk
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Thinly slice the zucchini into rounds and set aside. Dice the yellow onion and red bell pepper into small pieces. Mince the garlic cloves.
In a medium skillet (oven-safe), heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until it softens.
Stir in the minced garlic and diced bell pepper. Cook for another 2-3 minutes until fragrant and slightly softened.
Add the sliced zucchini to the skillet. Cook for 5-6 minutes, stirring occasionally, until the zucchini begins to soften and lightly brown. Remove the skillet from heat.
In a large mixing bowl, whisk the eggs, coconut milk, sea salt, and black pepper until fully combined.
Carefully pour the egg mixture over the vegetables in the skillet, ensuring that it coats the ingredients evenly. Gently stir to distribute everything.
Place the skillet in the preheated oven and bake for 20-25 minutes, or until the frittata is set in the center and slightly golden on top.
Remove the skillet from the oven and let the frittata cool for 5 minutes. Sprinkle with freshly chopped parsley before cutting into wedges.
Serve warm and enjoy. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.9 g | 87% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1488 mg | 496% | |
| Sodium | 5484 mg | 238% | |
| Total Carbohydrate | 59.1 g | 21% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 43.0 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 342 mg | 26% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2029 mg | 43% | |
*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.
