This delicious frittata is chock-full of luscious summer produce like tomatoes, zucchini, and peppers.
If you don’t have an oven-proof skillet you can avoid the broiling step by covering the pan with a lid after the frittata finishes on the bottom, removing it from the heat and allowing it to sit for a couple of minutes. It reheats well so it can be made a day or two ahead of time.
Get started right now with our FREE Paleo Starter Kit:
Inside, you’ll discover...
- 25 Delicious Paleo “Starter” Recipes
- Our complete “Paleo Food Swaps” guide
- A complete starter shopping list
- Tons more free resources
Summer Vegetable Frittata
Total Time: 35 minutes
Cook Time: 35 minutes
- 11/2 tablespoon(s) coconut oil or olive oil
- 1 medium zucchini diced
- 1/2 medium bell pepper(s) red, diced
- 1/2 medium onion(s) red, diced
- 1 tablespoon(s) thyme fresh
- 1/2 teaspoon(s) sea salt divided
- 1/4 teaspoon(s) black pepper freshly ground, divided
- 2 medium garlic clove(s) minced
- 1 medium tomato(es) seeded and chopped
- 9 large egg(s)
- Heat coconut oil in a 10 inch oven-proof skillet over medium heat. When hot, add zucchini, pepper, onion, thyme, garlic and half of the sea salt and pepper.
- Cover and cook until vegetables are tender (about 5-7 minutes), stirring occasionally.
- Stir in tomato. Cook, uncovered, for 5 minutes more or until liquid evaporates.
- Combine eggs and remaining salt and pepper and whisk until frothy.
- Pour eggs over vegetable mixture and stir gently. Cover, reduce heat and cook 15 minutes.
- Meanwhile, preheat broiler to low. Finish frittata with 3 minutes under the broiler (until fully set).
- Invert onto a plate, slice and serve warm or cold.