Paleo Classic Vegetable Egg Frittata

Elevate your breakfast or brunch routine with this Paleo Classic Vegetable Egg Frittata—a vibrant, nutrient-packed dish that's as healthy as it is flavorful. Featuring a medley of fresh vegetables like zucchini, spinach, and red bell peppers sautéed to perfection, this frittata is bound together with a rich, creamy blend of eggs and unsweetened coconut milk, making it completely dairy-free and paleo-approved. Infused with aromatic garlic, fresh thyme, and parsley, every bite bursts with wholesome, herbaceous flavor. This easy one-skillet recipe transitions seamlessly from stovetop to oven, delivering a perfectly set and golden masterpiece in just about 30 minutes. Perfect as a hearty breakfast, quick weeknight dinner, or meal-prep option, this frittata is a versatile, protein-packed option that's sure to impress. Serve warm and enjoy the healthy simplicity of this paleo-friendly classic!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 8 pieces large eggs
• 0.5 cup coconut milk (unsweetened)
• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 medium red bell pepper, diced
• 1 medium zucchini, chopped
• 2 cups baby spinach
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme
• 2 tablespoons fresh parsley, chopped
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large bowl, whisk together the eggs and coconut milk until the mixture is well blended. Set aside.

Step 3

Heat the olive oil in an ovenproof skillet over medium heat.

Step 4

Add the diced onion and cook for 3-4 minutes until it becomes translucent.

Step 5

Stir in the diced red bell pepper and zucchini, cooking for an additional 5 minutes until they begin to soften.

Step 6

Add the minced garlic and fresh spinach, cooking until the spinach is wilted, about 2 minutes.

Step 7

Stir in the fresh thyme, salt, and black pepper, ensuring even distribution of the seasonings.

Step 8

Pour the egg mixture over the vegetables in the skillet, gently stirring to combine.

Step 9

Continue cooking on the stovetop until the edges start to set, about 3-4 minutes.

Step 10

Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the eggs are fully set in the center.

Step 11

Remove from the oven and let it cool slightly. Garnish with the chopped fresh parsley before slicing and serving.

Nutrition Facts

Serving size	(1040.9g)

Amount per serving	% Daily Value*
Calories	1226.2

Total Fat 98.1g	0%
Saturated Fat 41.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1488mg	0%
Sodium 1832.7mg	0%
Total Carbohydrate 43.0g	0%
Dietary Fiber 10.5g	0%
Total Sugars 16.8g
Protein 57.2g	0%

Vitamin D 320IU	0%
Calcium 396.1mg	0%
Iron 16.1mg	0%
Potassium 1882.0mg	0%

*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.

Source of Calories

Fat: 68.8%

Protein: 17.8%

Carbs: 13.4%