Vegetable Frittata

Cooking Time: 30-40 minutes Servings: 4 Ingredients • 1 ½ Tbsp. coconut oil • 1 zucchini • ½ red bell pepper • ½ onion • 1 Tbsp. (15 ml) fresh thyme • 2 garlic cloves, minced • 1 medium tomato, without seeds, chopped • 9 large eggs Salt and pepper Directions: 1. Put coconut oil in a skillet over medium heat. 2. When hot, add zucchini, pepper, onion, thyme and garlic. Add salt and pepper to taste. 3. Cover and cook until vegetables are tender (about 5-7 minutes), stirring occasionally. 4. Stir in tomato. Leave cover off until liquid evaporates. 5. Combine eggs and whisk until frothy. Add to vegetables, stir gently. 6. Cover, reduce heat and cook for 15 minutes more. 7. Preheat broiler to low. Finish frittata in broiler until set. 8. Invert onto serving dish.

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Vegetable frittata is the fridge-clearing hero of paleo breakfasts. Zucchini, red pepper, onion, garlic and thyme soften under a frothy blanket of eggs, finished under the broiler until just set. It inverts onto a plate like a golden wheel and feeds four.

Pro Tips

• After stirring in the chopped tomato, leave the cover off until the tomato's liquid evaporates — skipping this is the number-one cause of a watery frittata.
• Whisk the eggs until genuinely frothy before pouring them over the vegetables; the air is what keeps the frittata light instead of rubbery.
• Cover and cook on low for the full 15 minutes so the center sets gently without scorching the bottom.
• Finish under a low broiler just until the top sets — watch it closely, as broilers vary wildly.
• Invert the frittata onto the serving dish in one confident motion; it releases cleanly once the top has set.

Frequently Asked Questions

Why is my frittata watery?

The tomato's liquid didn't cook off. After stirring in the tomato, keep the pan uncovered until the liquid evaporates before adding the eggs.

Can I use other vegetables?

Yes — keep the same total volume and dice everything small. The zucchini-pepper-onion trio is simply the classic base in this recipe.

Why finish it under the broiler?

The stovetop sets the bottom and middle; the broiler sets the top surface so the frittata holds together when you invert it.

Is it good leftover?

Excellent — frittata is famously good cold from the fridge the next day, which makes it ideal breakfast meal prep.

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