Tomato Spinach Breakfast Frittata

breakfast frittata

Tomato Spinach Breakfast Frittata

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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.

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.

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