Serves 6
35 min
Whole30 Veggie-Packed Breakfast Frittata
Recipe GLPR704500a170f33f
A colorful skillet frittata loaded with sautéed bell peppers, onions, spinach, sun-dried tomatoes, and garlic. Beaten eggs are poured over the vegetables and finished in the oven until set and golden. Serve hot with hot sauce for a nutritious, protein-rich breakfast that's Whole30 compliant and makes great leftovers.
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Ingredients
2 tablespoons extra-virgin olive oil
1 small green bell pepper, diced
1 small red bell pepper, diced
1/2 small red onion, thinly sliced
2 cups packed baby spinach
1/4 cup sun-dried tomatoes (not oil-packed), chopped
1 clove garlic, sliced
10 large eggs, beaten
Kosher salt
Freshly ground black pepper
Hot sauce, for serving
Directions
Preheat your oven to 375°F.
Heat the olive oil in a medium oven-safe nonstick skillet over medium-high heat. Add the diced green and red bell peppers and red onion. Cook, stirring occasionally, until the vegetables are tender, about 6 to 7 minutes.
Add the spinach, sun-dried tomatoes, and sliced garlic to the skillet. Cook, stirring frequently, until the spinach is just wilted and still bright green, about 1 minute.
Reduce the heat to low. Pour the beaten eggs evenly over the vegetables. Season with 1 teaspoon kosher salt and several grinds of black pepper. Gently stir to distribute the vegetables throughout the eggs.
Transfer the skillet to the oven and bake until the eggs are completely set, 13 to 15 minutes.
Remove from the oven and let rest for 5 minutes. Slice into 6 wedges and serve warm with hot sauce on the side.
Store any leftovers in an airtight container in the refrigerator for up to 1 week.
