Whole30 Vegetable Frittata

Brighten up your mornings with this delicious and nutrient-packed Whole30 Vegetable Frittata, a perfect way to kickstart your day while staying compliant with Whole30 guidelines. This savory, oven-baked dish features a medley of fresh vegetables—zucchini, red bell pepper, spinach, and sweet cherry tomatoes—all brought together by a silky mixture of whisked eggs and creamy full-fat coconut milk. Cooked to perfection in a single skillet, this recipe is not only easy to prepare but also bursting with flavor, thanks to fragrant garlic, sautéed onion, and a sprinkle of fresh parsley for garnish. Ready in just 35 minutes, this gluten-free, dairy-free, and meal-prep-friendly frittata is ideal for breakfast, brunch, or even a quick weeknight dinner. Serve warm and pair with a crisp side salad for a wholesome, balanced meal the whole family will love!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 large eggs
• 0.25 cup coconut milk (unsweetened, full-fat)
• 2 tablespoons olive oil
• 1 medium yellow onion
• 1 medium zucchini
• 1 medium red bell pepper
• 2 cups spinach (fresh)
• 2 cloves garlic
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 0.5 cup cherry tomatoes (halved)
• 2 tablespoons fresh parsley (chopped, optional for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Crack the eggs into a large mixing bowl and whisk them together with the coconut milk, salt, and black pepper until fully combined. Set aside.

Step 3

Heat a large, oven-safe skillet (such as a cast-iron skillet) over medium heat. Add the olive oil.

Step 4

Dice the yellow onion and sauté in the skillet for 3-4 minutes until softened and translucent.

Step 5

Mince the garlic and add it to the skillet, cooking for an additional 30 seconds until fragrant.

Step 6

Chop the zucchini and red bell pepper into small, bite-sized pieces. Add them to the skillet and cook for 4-5 minutes, stirring occasionally, until they begin to soften.

Step 7

Add the fresh spinach to the skillet and cook for another 1-2 minutes until wilted.

Step 8

Spread the cooked vegetables evenly across the skillet. Pour the egg mixture over the vegetables, ensuring it coats them evenly.

Step 9

Distribute the halved cherry tomatoes evenly across the top of the frittata mixture.

Step 10

Allow the frittata to cook on the stovetop undisturbed for 2-3 minutes until the edges begin to set.

Step 11

Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the center of the frittata is set and a toothpick inserted comes out clean.

Step 12

Carefully remove the skillet from the oven and let the frittata cool for 5 minutes before slicing.

Step 13

Garnish with fresh parsley if desired and serve warm. Enjoy!

Nutrition Facts

Serving size	(1065.0g)

Amount per serving	% Daily Value*
Calories	1156.0

Total Fat 81.8g	0%
Saturated Fat 29.8g	0%
Polyunsaturated Fat 2.8g
Cholesterol 1488mg	0%
Sodium 4864.9mg	0%
Total Carbohydrate 46.0g	0%
Dietary Fiber 10.1g	0%
Total Sugars 28.2g
Protein 59.1g	0%

Vitamin D 328IU	0%
Calcium 381.8mg	0%
Iron 12.8mg	0%
Potassium 2118.8mg	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: 63.7%

Protein: 20.4%

Carbs: 15.9%