Whole30 Classic Vegetable Frittata

Packed with vibrant vegetables and bursting with flavor, this Whole30 Classic Vegetable Frittata is a healthy, nutrient-dense dish perfect for breakfast, brunch, or even a light dinner. Made with 8 protein-rich eggs, creamy coconut milk, and a medley of fresh produce like zucchini, spinach, red bell peppers, mushrooms, and cherry tomatoes, this recipe is both satisfying and entirely Whole30-compliant. Sautéed to perfection in olive oil and baked until golden, it combines simplicity and elegance in one skillet. Topped with fragrant fresh basil, this frittata is not only easy to make in under 45 minutes but also ideal for meal prepping for the week. Serve it warm as a wholesome, grain-free option that’s as beautiful as it is delicious! Keywords: Whole30 frittata, classic vegetable frittata, healthy breakfast, paleo-friendly recipes, meal prep breakfast ideas.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 8 large eggs
• 0.5 cup coconut milk
• 2 tablespoons olive oil
• 1 medium yellow onion
• 3 cloves garlic
• 1 medium red bell pepper
• 1 medium zucchini
• 2 cups spinach
• 1 cup mushrooms
• 1 cup cherry tomatoes
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh basil

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 combined. Season with salt and black pepper. Set aside.

Step 3

Dice the onion, mince the garlic, and chop the red bell pepper, zucchini, mushrooms, and cherry tomatoes into bite-sized pieces.

Step 4

In an oven-safe skillet, heat the olive oil over medium heat. Add the onion and garlic, sauté until the onion is translucent, about 5 minutes.

Step 5

Add the red bell pepper, mushrooms, and zucchini to the skillet. Cook for another 5 minutes until the vegetables are slightly tender.

Step 6

Stir in the spinach and cook until just wilted, about 1 minute.

Step 7

Spread the vegetables evenly in the skillet and pour the egg mixture over the top.

Step 8

Top with the cherry tomatoes, distributing them evenly across the surface.

Step 9

Allow the frittata to cook on the stove for about 3-4 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 set in the middle and slightly puffed.

Step 11

Remove from the oven and let it cool for a few minutes. Sprinkle fresh basil over the top before serving.

Step 12

Slice into wedges and serve warm.

Nutrition Facts

Serving size	(1349.2g)

Amount per serving	% Daily Value*
Calories	1189.5

Total Fat 74.5g	0%
Saturated Fat 18.2g	0%
Polyunsaturated Fat 5.6g
Cholesterol 1488mg	0%
Sodium 5123.1mg	0%
Total Carbohydrate 63.7g	0%
Dietary Fiber 11.1g	0%
Total Sugars 40.4g
Protein 63.7g	0%

Vitamin D 328IU	0%
Calcium 375.4mg	0%
Iron 10.6mg	0%
Potassium 2914.6mg	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: 56.8%

Protein: 21.6%

Carbs: 21.6%