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Whole30 Veggie-Packed Breakfast Frittata

Make this Whole30 (a lifestyle that encourages you to choose whole food over processed, and eschews sugar, grains, dairy and legumes) egg dish for an easy on-the-go breakfast. It's packed with veggies and can be stored in the fridge for the week. Eat it hot or cold, depending on how much time you have.
  • Level: Easy
  • Total: 35 min
  • Active: 15 min
  • Yield: 6 servings
  • Nutrition Info
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Ingredients

2 tablespoons extra-virgin olive oil

1 small green bell pepper, diced

1 small red bell pepper, diced

1/2 small red onion, thinly sliced

2 cups packed baby spinach

1/4 cup sun-dried tomatoes (not packed in oil), chopped

1 clove garlic, sliced

10 large eggs, beaten

Kosher salt and freshly ground black pepper

Hot sauce, for serving

Directions

  1. Preheat the oven to 375 degrees F.
  2. Heat the oil in a medium oven-safe nonstick skillet over medium-high heat. Add the bell peppers and onion and cook, stirring occasionally, until softened, 6 to 7 minutes. Add the spinach, sun-dried tomatoes and garlic and cook, stirring frequently, until the spinach is just wilted and still vibrant green, about 1 minute.  
  3. Reduce the heat to low and add the eggs, 1 teaspoon salt and a few grinds of black pepper. Stir gently to distribute the vegetables. Bake until the eggs are set, 13 to 15 minutes.
  4. Let stand for 5 minutes, then slice into 6 pieces. Serve with hot sauce. Refrigerate in an airtight container for up to 1 week. 
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