Some of you may remember my husband, and I did the Whole30 diet over the summer and were successful. He lost 10lbs, I lost 7, and we both learned healthier eating habits. Of the recipes we tried, this Whole30 Spinach Zucchini Onion Frittata was one of our favorites and one we will make off-diet as well.

So I am sharing our favorite Whole30 frittata recipe below. It’s a delicious veggie frittata that can work for any meal and leave you feeling full and satisfied while still meeting the Whole30 diet requirements. Also, I’ve linked to a very similar but non-Whole30 recipe which includes dairy. Since the Whole30 frittata is already delicious, the non-compliant version will be scrumptious!

Whole30 Spinach Onion Zucchini Frittata

1 tsp olive oil
1 medium onion, chopped
1 clove garlic, minced
2 cups thinly sliced unpeeled zucchini
1/4 cup chopped fresh parsley
10 eggs, lightly beaten
1 pkg 10 oz frozen chopped spinach, thawed and drained
1/2 tsp salt
1/4 tsp freshly ground pepper

Instructions

Preheat oven to 325°F.
In non-stick skillet, heat oil over medium heat. Add onion and garlic; then cook until onion is tender. Add zucchini; cook, stirring, for 5 minutes.
In a bowl, parsley, eggs, spinach, salt, pepper; stir in zucchini mixture.

Recipe prep for Whole30 Frittata on a wooden cutting board

Note: the first time I made this dish I didn’t saute the onion and zucchini. Better when you do, but it still turned out delicious!

Next, spoon into lightly greased or parchment paper-covered 9-inch pan.
Bake in preheated 325°F oven until set but still moist in the center, 35 to 45 minutes.

Whole30 Frittata on white plate ready to serve

Yield: 6

Whole30 Spinach Onion Zucchini Frittata Recipe

Name: Whole30 Spinach Onion Zucchini Frittata Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Cuisine: American
Ingredients: 1 tsp olive oil; 1 medium onion, chopped; 1 clove garlic, minced; 2 cups thinly sliced unpeeled zucchini; 1/4 cup chopped fresh parsley; 10 eggs, lightly beaten; 1 - 10 oz pkg frozen chopped spinach, thawed and drained; 1/2 tsp salt; 1/4 tsp freshly ground pepper

Delicious veggie frittata featuring spinach, onion, and zucchini that fits easily in the Whole30 diet plan.

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

1 tsp olive oil
1 medium onion, chopped
1 clove garlic, minced
2 cups thinly sliced unpeeled zucchini
1/4 cup chopped fresh parsley
10 eggs, lightly beaten
1 - 10 oz pkg frozen chopped spinach, thawed and drained
1/2 tsp salt
1/4 tsp freshly ground pepper

Instructions

Preheat oven to 325°F.
In non-stick skillet, heat oil over medium heat. Add onion and garlic; then cook until onion is tender. Add zucchini; cook, stirring, for 5 minutes.
In a bowl, parsley, eggs, spinach, salt, pepper; stir in zucchini mixture.
Spoon into lightly greased or parchment paper-covered 9-inch pan.
Bake in preheated 325°F oven until set but still moist in the center, 35 to 45 minutes.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 156Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 310mgSodium: 349mgCarbohydrates: 6gFiber: 2gSugar: 2gProtein: 13g

Non-Whole30 Spinach Zucchini Onion Frittata (includes dairy)

Since completing the diet, I want some cheese and milk in my Frittata! This version by Emily Always Cooks looks delicious, doesn’t it?

Frittata in a skillet from EmilyAlwaysCooks

source: www. EmilyAlwaysCooks.com

After being on Whole30 the addition of parmesan, feta, cottage cheese skim milk sounds amazing. Yummmmm.

So, which one will you make? The Whole30 Spinach Onion Zucchini Frittata or the one with cheese and milk? You can’t go wrong with either. Visit my post on Oven baked zucchini rounds for another delicious way to enjoy zucchini!