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Spinach Tomato Bell Pepper Frittata Whole 30 Compliant

Michael Brown
This is a quick and easy, super healthy fritatta that is Whole 30 compliant.
Prep Time 15 mins
Cook Time 20 mins
Course Main Course
Cuisine American
Servings 4
Calories 505 kcal


  • Oven Proof Large Deep Skillet or Frying Pan
  • Sharp Knife
  • Whisk
  • Wooden Spoon
  • Large Rubber Spatula
  • Butter Knife for Serving


  • 8 eggs
  • 8 oz spinach
  • 1 tomato
  • 12 cherry tomatoes
  • 2 tbsp Coconut Oil
  • 1 Red Bell pepper Any color will work
  • 1/2 onion


  • Gather ingredients as shown.
  • chop and peel onion and red bell pepper. Discard stem, membrane and seeds of bell pepper. Set aside.
  • Chop and seed regular tomato and cut each cherry tomato in half.
  • Crack eggs into bowl, add one teaspoonful each of salt and pepper.
  • Beat eggs and set aside
  • Melt coconut oil over medium heat. Preheat oven to 500 degrees.
  • Add onion, bell pepper and chopped tomato to pan. DO NOT add cherry tomatoes yet! Cook for about 3 minutes.
  • Add spinach and cook until wilted.
  • This is what the mixture should look like prior to adding eggs.
  • Add beaten eggs, do not stir. Fold eggs into vegetable mixture quickly using rubber spatula before eggs begin to set.
  • Cook mixture for about three minutes.
  • Add cherry tomato halves to the top of the egg mixture. Place in preheated 500 degree oven and bake 5 to 7 minutes or until eggs are totally set.
  • Slice the frittata into wedges like a pie and serve immediately.
Keyword Egg recipe, fritatta