Green Veggie Frittata - Kid Friendly St. Patrick’s Breakfast!
Full of vegetables, this savory Green Veggie Frittata is a delicious, healthy and festive breakfast option for your kiddos this St. Patrick’s Day - or any day!
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Tips for this recipe:
Make it ahead - Frittatas are an easy make ahead meal! You can pre-bake this frittata and put it in the fridge for a few days or freezer for a few more! Then, take it out and heat it up when you’re ready for it. I like to warm mine up on a low temp in the oven, but you can use the microwave too!
Use a veggie chopper - Save time with a veggie chopper. I have had this chopper for YEARS and am so obsessed with it. It makes dicing and chopping any vegetable a breeze and cuts food prep time in half.
You can use food coloring - This frittata gets it color naturally from spinach and it does NOT taste overwhelmingly like spinach. That being said, if you truly hate spinach, you could always use food coloring. It will get the job done just the same, but with a little less healthy veggie mixed in
GREEN VEGETABLE FRITTATA
Prep: 10 min Cook Time: 20 mins Yield: 6-8 servings
inLifeandLittles.com - Whole30, Gluten Free
INGREDIENTS:
8 XL eggs
¼ cup dairy free milk
1 ½ cups spinach
1 cup onion, diced
1 cup green pepper, diced
1 cup zucchini, diced
1 tsp dried parsley
½ tsp salt + addtl to taste
½ tsp garlic powder
Black pepper to taste
1 Tbsp coconut oil
INSTRUCTIONS:
Preheat the oven to 375 degrees.
In an oven safe 10” pan, melt 1 Tbsp coconut oil on med-high heat. Once the oil is melted, turn the heat down to low-med.
Add in onion, green pepper and zucchini for 5-10 minutes until they begin to soften and the onion is translucent. Be sure to stir frequently to avoid burning
While the veggies are cooking, blend eggs, spinach, coconut milk and seasonings in a blender or food processor until they are well combined. This is where you get the green color!
Once your veggies are softened, spread them out evenly throughout the base of the pan. Turn heat to medium and pour your egg mixture over top of the vegetables directly into the pan.
Cook until the edges have cooked and started to slightly pull away from the edge. You should be able to shake the pan with slight jiggling of the eggs.
Place your frittata in the oven and bake for 10-15 minutes until it has fully cooked through. Then remove, slice and serve! Remember to use an oven mitt anytime you are touching the pan since it will be HOT from the oven
