A Whole 30 Friendly, Paleo Vegetable Frittata

Here is another gem from our Christmas Brunch. In January some of you may be doing the Whole 30 challenge. I know a lot of us at Crossfit NYC will be.  To learn more about the Whole 30 challenge head over the CF NYC website where they break it all down for you.  It is worth exploring.  If you decide to jump on board, we have a a few Whole 30 approved recipes to help you with your clean eating mission.  This savory frittata is yet another fast, easy meal that is also whole 30 friendly.  It doesn’t look like much but it requires minimal hands-on prep time. It has a pretty easy clean up making it is perfect for busy New Yorkers.  Enjoy and good luck to all the Whole 30ers out there 🙂

Paleo Vegetable Frittata

Makes on Casserole

Ingredients

  • coconut oil spray
  • 5 cloves of garlic
  • 2 cups of diced tomatoes
  • 1 onion
  • 12 eggs
  • ½ teaspoon salt
  • 1 teaspoon of chili powder
  • 1/2 teaspoon of paprika
  • 1/2 teaspoon of cumin
  • 1/4 teaspoon Crushed Red Pepper Flakes.
  • 1/4 teaspoon oregano
  • 3 cups of spinach

Directions

  1. Preheat the oven to 400 degrees and spray a large casserole dish with coconut oil spray (or other oil)
  2. Mince the garlic and onion and add to the casserole dish
  3. Add the diced tomatoes
  4. Crack in all 12 eggs and whisk to combine and eggs are scrambled
  5. Stir in the salt, chili powder, paprika, cumin, red pepper flakes and oregano
  6. Stir in the spinach until everything is well combined and mixed
  7. Bake for 35 to 40 minutes, or until the center of the frittata is set
  8. Remove from the oven, cool and serve
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