Full of veggies, this savory Green Veggie Frittata is a delicious and festive breakfast option. Vegetarian, Dairy Free and Whole30 compliant
While I can't deny having a sweet tooth every now and then, I definitely have a raging case of savory tooth. With that, I wanted to give you (and myself) a fun, color-appropriate and nutritionally full savory breakfast dish to satisfy your taste buds on St. Patrick's Day. Also, it should help soak up all beer you're going to be consuming. Come on. You know it's true.
This breakfast frittata gets it natural green color from spinach, but doesn't taste overwhelmingly like it and is stuffed full of green pepper, zucchini and onion. It's slightly fluffy, light, savory and really good. Also, since I'm 26 and find green eggs to be awesome, I'm pretty sure your kids will too, which makes this a great way to sneak some extra veggies into their day.
- 10 lg eggs
- 1/4 cup coconut or non-dairy milk
- 2 cups spinach
- 1 1/2 cups onion, diced
- 1 1/2 cups green pepper, diced
- 1 1/2 cups zucchini, diced
- 1 tsp dried parsley
- 1 tsp salt + addtl to taste
- 1/2 tsp garlic powder
- 1 tbs coconut oil