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Tomato Spinach Breakfast Frittata

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Breakfast, Main Course
Cuisine: dairyfree, glutenfree, Paleo, whole30
Keyword: frittata
Servings: 6 servings
Author: Lexi


  • 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


  • 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!


  • 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.