Summer Vegetable Frittata

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.

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Summer Vegetable Frittata
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Summer Vegetable Frittata

Servings 4

Total Time: 35 minutes

Cook Time: 35 minutes

Nutrition Information

calories 206

carbohydrate 5g

protein 14g

fat 14g

cholesterol 383mg

sodium 372mg

potassium 261mg

fiber 1g


  • 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)


  1. 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.
  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.