Tomato Spinach Breakfast Frittata

19 May Tomato Spinach Breakfast Frittata

You can also use muffin pans and make egg muffins with the mixture! They will just cook a little quicker, so adjust the cook time accordingly.

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Tomato Spinach Breakfast Frittata

Course Breakfast, Main Course

Cuisine dairyfree, glutenfree, Paleo, whole30

Keyword frittata

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 6 servings

Author Lexi

Ingredients

• 12 eggs
• 2 tbsp avocado oil or ghee
• red onion chopped
• 1 tomato
• roasted broccoli
• roasted brussels sprouts
• 1/2 tsp sea salt
• 1/2 tsp garlic powder
• 1/4 tsp crushed black pepper

Instructions

• Preheat oven to 375F. Use avocado oil or ghee to grease a medium sized baking dish.
• In a large bowl, scramble the eggs well. 
• If you are pre-cooking your vegetables, do that first. If not, add all vegetables to egg mixture.
• Pour mixture into the baking dish and bake for about 30-35 minutes, or until the eggs are cooked all the way through in the middle. 
• Cooking time will vary depending on the size of the baking dish, so check the eggs after 30 minutes and adjust as needed!
• Let cool for ten minutes, and serve!

Notes

• You can also use muffin pans and make egg muffins with the mixture!  They will just cook a little quicker, so adjust the cook time accordingly.