Whole30 Zucchini Frittata

Elevate your breakfast or brunch game with this hearty and wholesome Whole30 Zucchini Frittata, a light yet satisfyingly flavorful dish that’s perfect for clean eating. Packed with fresh zucchini, sweet red bell peppers, and the rich creaminess of coconut milk, this frittata is not only dairy-free but also gluten-free and Paleo-friendly, making it a versatile option for a variety of dietary lifestyles. The combination of sautéed vegetables, eight protein-packed eggs, and aromatic garlic and parsley creates a beautiful, golden-baked dish that’s both nourishing and bursting with natural flavors. Ready in just 40 minutes with minimal prep, it’s an ideal meal for busy mornings or meal prep sessions. Serve it warm from the oven or enjoy it as a quick grab-and-go breakfast throughout the week.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 medium zucchini
• 8 large eggs
• 1 medium yellow onion
• 2 cloves garlic
• 1 large red bell pepper
• 0.25 cup coconut milk
• 2 tablespoons olive oil
• 2 tablespoons fresh parsley
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Thinly slice the zucchini into rounds and set aside. Dice the yellow onion and red bell pepper into small pieces. Mince the garlic cloves.

Step 3

In a medium skillet (oven-safe), heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until it softens.

Step 4

Stir in the minced garlic and diced bell pepper. Cook for another 2-3 minutes until fragrant and slightly softened.

Step 5

Add the sliced zucchini to the skillet. Cook for 5-6 minutes, stirring occasionally, until the zucchini begins to soften and lightly brown. Remove the skillet from heat.

Step 6

In a large mixing bowl, whisk the eggs, coconut milk, sea salt, and black pepper until fully combined.

Step 7

Carefully pour the egg mixture over the vegetables in the skillet, ensuring that it coats the ingredients evenly. Gently stir to distribute everything.

Step 8

Place the skillet in the preheated oven and bake for 20-25 minutes, or until the frittata is set in the center and slightly golden on top.

Step 9

Remove the skillet from the oven and let the frittata cool for 5 minutes. Sprinkle with freshly chopped parsley before cutting into wedges.

Step 10

Serve warm and enjoy. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	(1156.7g)

Amount per serving	% Daily Value*
Calories	1090.5

Total Fat 67.9g	0%
Saturated Fat 17.3g	0%
Polyunsaturated Fat 3.0g
Cholesterol 1488mg	0%
Sodium 5483.5mg	0%
Total Carbohydrate 59.1g	0%
Dietary Fiber 8.7g	0%
Total Sugars 43.0g
Protein 57.6g	0%

Vitamin D 328IU	0%
Calcium 342.5mg	0%
Iron 9.9mg	0%
Potassium 2028.7mg	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: 56.7%

Protein: 21.4%

Carbs: 21.9%