Whole30 Veggie-Packed Breakfast Frittata

  • prep time35 min
  • total time 35 min
  • serves 6

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.

216 Ratings
Directions for: Whole30 Veggie-Packed Breakfast Frittata


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


1. Preheat the oven to 375ºF.

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.

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.

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.

Source and Credits

Courtesy of Food Network Kitchen

Copyright 2017 Television Food Network, G.P. All rights reserved.

See more: Vegetables, Breakfast, Brunch, Eggs/Dairy


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