Paleo Vegetable Frittata
Start your day with a wholesome and satisfying Paleo Vegetable Frittata, a vibrant medley of fresh, nutrient-packed veggies baked to perfection in an egg-based delight. This easy one-pan recipe features tender zucchini, sweet red bell pepper, juicy cherry tomatoes, and earthy baby spinach, all seasoned with aromatic garlic and fresh basil for a burst of flavor in every bite. A splash of creamy coconut milk adds a subtle richness, making it both dairy-free and paleo-friendly. Ready in just 30 minutes, this frittata is the ultimate combination of quick prep, simple ingredients, and healthy indulgence. Perfect as a nourishing breakfast, brunch centerpiece, or even a light dinner, this dish is as versatile as it is delicious. Pair it with a side salad or enjoy it on its own for a satisfying, low-carb meal.
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Ingredients
- 8 large eggs
- 0.25 cup coconut milk
- 2 tablespoons olive oil
- 1 medium, diced onion
- 2 minced garlic cloves
- 1 medium, diced zucchini
- 1 medium, diced red bell pepper
- 2 cups baby spinach
- 1 cup, halved cherry tomatoes
- 0.25 cup, chopped fresh basil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
In a large mixing bowl, whisk together the eggs, coconut milk, sea salt, and black pepper until well combined. Set aside.
Step 3
Heat olive oil in an oven-safe skillet (about 10 inches in diameter) over medium heat.
Step 4
Add the diced onion and minced garlic to the skillet and cook for 2-3 minutes, stirring often, until softened and fragrant.
Step 5
Stir in the diced zucchini and red bell pepper. Cook for 5 minutes, stirring occasionally, until the vegetables are slightly tender.
Step 6
Add the baby spinach to the skillet and cook for 1-2 minutes until wilted.
Step 7
Evenly distribute the vegetables in the skillet and pour the whisked egg mixture over the top. Gently shake the skillet to ensure the eggs settle evenly around the vegetables.
Step 8
Top the frittata with halved cherry tomatoes and sprinkle the chopped fresh basil evenly over the surface.
Step 9
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is set and the eggs are fully cooked.
Step 10
Carefully remove the skillet from the oven and let the frittata cool for 5 minutes before slicing into wedges.
Step 11
Serve warm and enjoy!
Nutrition Facts
| Serving size | (1175.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1074.9 |
| Total Fat 67.7g | 0% |
| Saturated Fat 17.2g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 1488mg | 0% |
| Sodium 4831.7mg | 0% |
| Total Carbohydrate 55.7g | 0% |
| Dietary Fiber 9.9g | 0% |
| Total Sugars 34.5g | |
| Protein 58.7g | 0% |
| Vitamin D 328IU | 0% |
| Calcium 388.3mg | 0% |
| Iron 11.5mg | 0% |
| Potassium 1927.1mg | 0% |
Source of Calories