Paleo Egg and Vegetable Frittata

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. 1. Preheat your oven to 350°F (175°C).
2. 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. 3. Add the diced bell peppers and sliced zucchini to the skillet, cooking for an additional 5 minutes until they begin to soften.
4. 4. Stir in the chopped spinach and cook until wilted, about 2 minutes. Season the mixture with salt and black pepper.
5. 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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