Green Veggie Frittata

While I can't deny having a sweet tooth every now and then, I definitely have a raging case of savory tooth. With that, I wanted to give you (and myself) a fun, color-appropriate and nutritionally full savory breakfast dish to satisfy your taste buds on St. Patrick's Day. Also, it should help soak up all beer you're going to be consuming. Come on. You know it's true.

This breakfast frittata gets it natural green color from spinach, but doesn't taste overwhelmingly like it and is stuffed full of green pepper, zucchini and onion.  It's slightly fluffy, light, savory and really good. Also, since I'm 26 and find green eggs to be awesome, I'm pretty sure your kids will too, which makes this a great way to sneak some extra veggies into their day.

Green Veggie Frittata

Prep Time: 10-15 mins
Cook Time: 15-20 mins
Yields: 8 slices

10 lg eggs
¼ cup full-fat coconut milk (or other non-dairy milk)
2 cups spinach
1 ½ cups onion, diced
1 ½ cups green pepper, diced
1 ½ cups zucchini, diced
1 tsp dried parsley
1 tsp salt + to taste
½ tsp garlic powder
1 tbs coconut oil
  1. Preheat oven to 375 degrees.
  2. In an oven safe 12" pan, melt 1 tbs coconut oil on med-high. Saute onion, green pepper and zucchini in oil for 5-10 minutes until they begin to soften.
  3. While veggies are cooking, blend eggs, spinach, coconut milk and seasonings in a blender or food processor until well combined. This is where you will get your green color!
  4. When veggies are done, spread them out evenly throughout the pan. Making sure heat is on medium, pour eggs over the veggies directly into the pan.
  5. Cook on medium heat until the edges are cooked. You should be able to shake the pan with little to no jiggling of the eggs.
  6. Place in oven and bake for 15-20 minutes (will vary based on oven) until cooked through. Remove, slice and serve!

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