Veggie Frittata

We LOVE to meal prep a Frittata at the beginning of the week. This really makes a busy morning easy so you can fuel up on the good stuff and get out the door with close to no mess left in the kitchen. The best part about a Frittata is how versatile they can be. You can mix and match your favorite veggies, proteins, add cheese, and hash browns etc. to make it to your own. We hope you love this Whole 30 Veggie version we created!

Serves 6


1 Large red bell pepper.   Diced.

1/2 small red onion.  Diced.

Combine in container and label.

2 cups packed baby spinach.  As is or rough chop.

1/4 cup sun-dried tomatoes.  Chopped

1 clove garlic.  Chopped

Combine in container and label.

(Above veggies are suggestions.  You can also use a combo of the veggies in your fridge.)


3 tablespoons extra-virgin olive oil

10 large eggs, beaten

Kosher salt and ground black pepper

Hot sauce for serving

Avocado for serving


Preheat oven to 375 degrees F

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.  

Reduce the heat to low and add the eggs, 1 teaspoon salt and black pepper. Stir gently to distribute the vegetables and let the eggs set, about one minuet. Bake until the eggs are set, 13 to 15 minutes.  (Frittata will puff up like a soufflé.)

Let stand for 5 minutes, then slice into 6-8 pieces.

Top your Frittata with your favorite hot sauce and or avocado.

Refrigerate in an airtight container and enjoy for up to 1 week. 


Judy and Katie

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