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Veggie Frittata

Veggie Frittata (paleo, dairy free, low carb)

Vitamins! Power-up with this savory frittata and fuel your body. Be it breakfast, brunch, or lunch with friends, this is an impressive dish with flavor and nutrition you can be proud of. 

(Serves 6)


- 8 eggs
- ¼ cup drinkable, low fat, unsweetened, coconut milk
- 1 cup cilantro, finely chopped, loosely packed
- 2 Tbsp Omega Crunch Roasted Garlic Shelled Flax
- 4 Tbsp canned spinach
- 1 medium onion
- 1 clove garlic
- ½ red bell pepper
- 1 cup broccoli florets, roughly chopped
- 1 cup cauliflower florets, roughly chopped
- 1 cup kale leaves, chopped
- 0.5 tsp sea salt


Preheat oven to 400F.
Line bottom of a 7.5” round casserole dish with parchment paper.
In a large bowl, beat the eggs with the coconut milk, cilantro, and shelled flax. Set aside. In a food processor, pulse the spinach, onion, garlic, red pepper, broccoli, cauliflower and kale until all the pieces are the size of rice grains. Transfer the pulsed vegetables into a large skillet and sautee (in olive oil) until tender. Add the cooked vegetebles to the egg mixture, add the salt and stir until well combined. Transfer to lined baking/casserole dish and bake, uncovered, in preheated oven for 35 – 40 minutes.

Nutritional Info Per Serving:
140 cals, 7g carbs, 8g fat, 10g protein, 2g sugar, 3g fiber