Paleo Plan

Summer Vegetable Frittata

Summer Vegetable Frittata

Makes 4 servings.

Approximate cooking time: 35 minutes

Ingredients

  • 1 1/2 Tbs olive or coconut oil
  • 1 (6") zucchini, diced
  • 1/2 red bell pepper, diced
  • 1/2 red onion, diced
  • 1 Tbs fresh thyme
  • 1/2 tsp sea salt, divided
  • 1/4 tsp freshly ground black pepper, divided
  • 2 garlic cloves, minced
  • 1 medium tomato, seeded and chopped
  • 9 large eggs

Instructions

  1. Heat coconut oil in a 10" oven-proof skillet over medium heat.  When hot, add zucchini, pepper, onion, thyme, 1/4 tsp sea salt, 1/8 tsp pepper and garlic.
  2. Cover and cook until vegetables are tender (about 5-7 minutes), stirring occasionally.
  3. Stir in tomato.  Cook, uncovered, for 5 minutes more or until liquid evaporates.
  4. Combine eggs and remaining salt and pepper and whisk until frothy.
  5. Pour eggs over vegetable mixture and stir gently. Cover, reduce heat and cook 15 minutes.
  6. Meanwhile, preheat broiler to low. Finish frittata with 3 minutes under the broiler (until fully set).
  7. Invert onto a plate, slice and serve warm or cold.

12 Comments

  1. eleigh80

    Is there another way to make something similar I do not have any oven safe pans, but I would love to make Any Frittata. Help!

  2. Danielle Rylander

    I just let mine stay in the skillet and eat it when it is cooked through. Sometimes, it stays runny on the top longer but I like it like that. :)

  3. Anna W.

    I usually cover the frittata with a lid after it’s done on the bottom, take it off the heat, and let it sit a few minutes. That way it doesn’t need to be broiled but it does set on top.

  4. Would this frittata stay good for a day or two? Could you reheat it for breakfast the day after making it?

  5. merib1

    After cooking all of the veggies, I divided them up equally in a greased (coconut oil) non-stick muffin pan. I then poured the egg over the veggies and backed for 35 minutes on 375. I put the additional muffins in the freezer.

  6. Great idea merib1! I’m trying that next time.
    I’m a horrible cook so my frittata turned out really ugly but it tasted wonderful. Was my pan too hot if it stuck to the bottom of the pan? I followed the recipe exactly…

  7. First timer here, I don’t understand what meals go with the numbers under meal on the shopping list
    Ex: Bacon strips : Meal 1 and 5
    Something tells me this is going to be an obvious answer…

    • Neely Quinn

      Morgan – On the menu for the meal plan, each meal is numbered. So the first meal would be breakfast on Sunday, then lunch is 2, snack is 3, dinner is 4, and so on. It’ll make sense when you look at the menu. Sorry for the confusion!

  8. Elizabeth W

    I can’t believe this worked. I assumed it would be runny in the middle. And I never thought it would come out of the pan like the directions say. But it worked exactly like it was supposed to. I did cook the onions a bit on their own first so they got nice and caramelized by the time everything was done. If I try this again I’d like to cook the veggies more in layers so you end up with a caramelized onion crust type thing.

    I don’t love eggs (ok, I hate them). So eating this for breakfast two days in a row isn’t the most thrilling idea ever, but I’ll suffer through. Just will not be eating eggs for breakfast for the rest of the week to make it up to myself.

  9. patknez

    I was just looking at the nutritional information. I believe that you are really off on your protein.. as you have nine eggs in four servings. I believe the average egg has 6-7 grams of protein meaning there should be at least 2.25 eggs per serving. that would make the protein count at least 13.5. Just mentioning it as I am trying to count calories as well as macro intake. I would like to just look at your info instead of doing math.

    Delicious recipe though :)

  10. Karen M

    Loved this frittata. We kept leftovers for 2 days and it was still wonderful.

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