Paleo Egg and Vegetable Frittata
This Paleo Egg and Vegetable Frittata is a wholesome and nutritious dish, perfect for breakfast or brunch. Packed with colorful vegetables and protein-rich eggs, it's a delicious way to fuel your day while adhering to a strict Paleo diet.
Cuisine: American
Cooking time: 30 minutes
Serves: 4
Ingredients
- 6 large eggs
- 1 cup spinach, chopped
- 1 cup bell peppers, diced
- 1 cup zucchini, sliced
- 1 small onion, diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- 1. Preheat your oven to 350°F (175°C).
- 2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
- 3. Add the diced bell peppers and sliced zucchini to the skillet, cooking for an additional 5 minutes until they begin to soften.
- 4. Stir in the chopped spinach and cook until wilted, about 2 minutes. Season the mixture with salt and black pepper.
- 5. In a mixing bowl, whisk the eggs until well combined, then pour the eggs over the vegetable mixture in the skillet. Cook for 2-3 minutes until the edges start to set, then transfer the skillet to the preheated oven and bake for 15 minutes or until the frittata is fully set.
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