Description
A delicious Whole30 compliant breakfast frittata packed with vegetables and flavor, perfect for meal prep!
Ingredients
Scale
- 10–12 organic, free-range eggs
- 2 medium sweet potatoes, cubed
- 1 cup bell peppers, diced
- 1 cup spinach, fresh or thawed
- 1 medium onion, diced
- 1 avocado, sliced
- 1/4 cup cilantro, chopped
- 2 green onions, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prep your veggies by washing and chopping the sweet potatoes, dicing the onions and bell peppers, and setting aside the spinach.
- Sauté the sweet potatoes in olive oil over medium heat for about 7–10 minutes until softened.
- Add the diced onions and bell peppers to the skillet and cook for 3–4 minutes until tender.
- Stir in the spinach until wilted, then remove from heat and let cool.
- Beat the eggs in a bowl, whisking in salt and pepper and a splash of almond milk if desired.
- Combine the cooled veggie mixture into the beaten eggs, folding gently.
- Prepare your baking dish by greasing it and preheating the oven to 350°F (175°C).
- Pour the egg and vegetable mixture into the baking dish.
- Bake for 30–35 minutes until the eggs are set and golden.
- Cool before slicing and storing in airtight containers.
- Top servings with slices of avocado and sprinkle with cilantro and green onions to serve.
Notes
This frittata can be stored in the fridge for up to 5 days or frozen for up to 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 400mg
Keywords: frittata, Whole30, breakfast, meal prep, healthy eating, eggs