Whole 30 Egg Frittata Recipe
If you follow me on Instagram you will know that we recently completed our first family whole 30. Woo hoo! It was a lot of work but totally worth it. We needed that reset. One thing I ate almost every morning was a whole 30 egg frittata. It was so good and I ate it almost everyday for the first three weeks. A couple people have messaged me asking for the whole 30 egg frittata recipe I used so here it is. Enjoy!
Here’s what you will need:
- 10 eggs
- Veggies (Your pick. I have listed some combinations I like below.)
- Sea Salt
- Onion (optional)
- 2 cloves garlic
Preheat your oven to 375. Take a 13 x 9 baking dish and grease it with coconut oil.
Next, take your onion and garlic and put it in the food processor. Then add to a medium sized mixing bowl. Add the eggs and store them up. Next, add your veggies. Pour mixture into 13 x 9 baking dish and cook for 30 minutes.
What I love about this whole 30 egg frittata recipe is that you can store it in your refrigerator and it makes for a quick, easy breakfast on the go. My husband and I would be able to get 3-4 days worth of breakfast meals out of it.
I made this recipe several times on my whole 30. Here are my favorite veggie combos:
- Spinach and tomato. You don’t even have to chop the spinach. Just add to the egg mixture and swirl. Top with some thinly sliced tomatoes. They add a nice touch!
- Asparagus and Spinach- One night I put in our leftover asparagus and spinach mixture from dinner. Wow. It was so good. Asparagus really added a nice flavor and texture to it
- Red pepper and Spinach- another winning combo
- Zucchini- thinly sliced or small chunks would work best
So, basically what I’m saying is you really can put whatever veggies you have in your fridge or leftover from dinner and it will taste good!
I love this whole 30 egg frittata recipe. It’s easy, healthy, and makes your house smell wonderful while it’s cooking. Save time by making it the night before instead of scrambling in the morning. That’s what I did and it worked great!
What about you? Have you ever made a whole 30 egg frittata? Interested in trying it out? Post in the comments and let me know.
I love frittatas and this looks delicious! I have never made a whole 30 egg frittata, but will have to try this. I’d love to talk to you about your whole 30 experience. Thanks for sharing!
This would be a great thing to have on hand for the fam! I’d want to add potatoes for substance though. Does Whole 30 frown on that? It’s pretty important I throw in things with weight to keep my husband and kids fuller longer (and from eating a whole carton of eggs in one sitting 😉 ).
Tracey Ritchie says
Potatoes are OK on the Whole30
LifeHealthHQ (@LifeHealthHQ) says
Mmm, that’s a great looking frittata! Can’t wait to try it.
This is my first time to your website. I saw the title of the recipe and thought it called for 30 eggs. Lol!
LOL. That is hilarious. You just made my day!
Hi there, this looks really delicious, and I’d love to give it a try but am confused about the amount of veggies to add. E.g., for ten eggs, is it a cup of veggies? Two?
Hi! You can put as many veggies as you want. I think a cup is great!
Linda P says
I made this today with home grown zucchini and tomatoes. Great way to use up those larger-than-intended zucchini.
I have this in the oven now. I used mushrooms, green onions and spinach. I sautéed them before adding to the eggs. It smells heavenly in here right now! I can’t wait to take this to work for breakfast.