Paleo Classic Vegetable Frittata

Elevate your breakfast or brunch game with this Paleo Classic Vegetable Frittata—an effortless, nutrient-packed dish that’s both wholesome and delicious. Made with eight protein-rich eggs and creamy coconut milk, this delightful frittata is packed with a vibrant medley of fresh veggies, including tender zucchini, sweet red bell peppers, and earthy spinach. Perfectly seasoned with garlic, salt, and black pepper, then baked to fluffy perfection, it’s a naturally dairy-free and gluten-free option for those following a paleo lifestyle. Garnished with fresh herbs like parsley or basil for a burst of flavor, it’s a versatile meal that’s ready in under 40 minutes and ideal for meal prep or serving warm to guests. Whether enjoyed as a hearty breakfast, a light lunch, or a savory snack, this vegetable frittata delivers healthy indulgence in every bite.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 8 large eggs
• 0.5 cup coconut milk
• 2 tablespoons olive oil
• 1 medium, diced onion
• 1 medium, diced red bell pepper
• 1 medium, sliced zucchini
• 2 cups, fresh spinach
• 2 cloves, minced garlic
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons, chopped fresh herbs (such as parsley or basil)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large mixing bowl, whisk together the eggs and coconut milk until well combined. Set aside.

Step 3

Heat the olive oil in an oven-safe skillet over medium heat.

Step 4

Add the diced onion and cook for 2-3 minutes until translucent.

Step 5

Add the diced red bell pepper and sliced zucchini to the skillet and cook for another 5 minutes, stirring occasionally, until the vegetables are soft.

Step 6

Stir in the minced garlic and fresh spinach, cooking for 1-2 minutes until the spinach has wilted.

Step 7

Season the vegetables with salt and black pepper, and evenly distribute them across the skillet.

Step 8

Pour the egg mixture over the vegetables in the skillet, tilting the pan slightly to ensure the eggs are evenly distributed.

Step 9

Cook undisturbed on the stove for about 3 minutes until the edges start to set.

Step 10

Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the frittata is fully set and a toothpick inserted in the center comes out clean.

Step 11

Remove from the oven, sprinkle with fresh herbs, and let it cool for a few minutes before slicing.

Step 12

Serve warm, and enjoy!

Nutrition Facts

Serving size	(1081.2g)

Amount per serving	% Daily Value*
Calories	1069.8

Total Fat 67.9g	0%
Saturated Fat 17.3g	0%
Polyunsaturated Fat 2.9g
Cholesterol 1488mg	0%
Sodium 4879.7mg	0%
Total Carbohydrate 54.3g	0%
Dietary Fiber 7.6g	0%
Total Sugars 35.1g
Protein 57.5g	0%

Vitamin D 328IU	0%
Calcium 370.8mg	0%
Iron 10.1mg	0%
Potassium 1950.1mg	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: 57.7%

Protein: 21.7%

Carbs: 20.5%