Spinach Tomato Bell Pepper Frittata Whole 30 Compliant
This is a quick and easy, super healthy fritatta that is Whole 30 compliant.
Equipment
- Oven Proof Large Deep Skillet or Frying Pan
- Sharp Knife
- Whisk
- Wooden Spoon
- Large Rubber Spatula
- Butter Knife for Serving
Ingredients
- 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
Instructions
- 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.
