When I decided to commit to doing the Whole30, I knew I’d need easy options that weren’t much more complex than our typical go-tos. So a breakfast frittata was pretty much a no brainer.
I love that you can tweak this recipe to really make it fit your tastes, but beyond that, I love how simple and filling it is! Give it a try, and let me know what you think!
- 6 large eggs, beaten
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon garlic powder
- 2 tablespoons cooking fat
- ½ onion, sliced
- ½ tomatoe, sliced
- 1 bag (about 9 oz.) baby spinach, roughly chopped
- Set oven to broil and preheat to 500 degrees.
- In a mixing bowl, whisk eggs, salt, pepper, and garlic powder.
- Heat a large oven-safe skillet over medium heat and add the cooking fat to coat the bottom.
- When the fat is hot, add the onion cook, stirring until softened, 2-3 minutes.
- Add the spinach, and let it wilt for 30 seconds.
- Add the eggs and fold them into the vegetables with a rubber spatula.
- Cook, without stirring to let the eggs set on the bottom and sides of the pan, until the eggs are firm and still appear wet, 3-4 minutes.
- Lay a few tomato slices on top.
- Transfer the pan to the oven and broil 4-6 inches from the heat.
- Serve topped with sliced avocado.
This recipe stores well too, so you can make it ahead and just reheat to use for other meals!