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Whole30 Veggie-Packed Breakfast Frittata

Prep Time
35 min
Yields
6 servings

Make this Whole30 (a lifestyle that encourages you to choose whole food over processed, and eschews sugar, grains, dairy and legumes) egg dish for an easy on-the-go breakfast. It’s packed with veggies and can be stored in the fridge for the week. Eat it hot or cold, depending on how much time you have.

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ingredients

2
tbsp extra-virgin olive oil
1
small green bell pepper, diced
1
small red bell pepper, diced
½
red onion, thinly sliced
2
cups packed baby spinach
¼
cup sun-dried tomatoes (not packed in oil), chopped
1
clove garlic, sliced
10
large eggs, beaten
Kosher salt and freshly ground black pepper
Hot sauce, for serving
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directions

Step 1

Preheat the oven to 375ºF.

Step 2

Heat the oil in a medium oven-safe nonstick skillet over medium-high heat. Add the bell peppers and onion and cook, stirring occasionally, until softened, 6 to 7 minutes. Add the spinach, sun-dried tomatoes and garlic and cook, stirring frequently, until the spinach is just wilted and still vibrant green, about 1 minute.  

Step 3

Reduce the heat to low and add the eggs, 1 teaspoon salt and a few grinds of black pepper. Stir gently to distribute the vegetables. Bake until the eggs are set, 13 to 15 minutes.

Step 4

Let stand for 5 minutes, then slice into 6 pieces. Serve with hot sauce. Refrigerate in an airtight container for up to 1 week. 

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