Whole30 Veggie Frittata with Chive Cream
A fluffy, egg-based dish packed with roasted vegetables and fresh chives, baked until golden for a satisfying breakfast or light dinner that requires just one pan. This American-inspired Whole30 recipe (vegetarian), ready in about 25 minutes, pairs eggs, avocado oil, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 large eggs
- 1 tbsp avocado oil
- 1 medium, grated zucchini
- 1/4 cup, finely diced red onion
- 1 cup, packed spinach
- 2 tbsp, chopped fresh chives
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Nonstick pans that release eggs cleanly → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 375°F (190°C). Whisk eggs, 1/2 tsp sea salt, and 1/4 tsp black pepper in a bowl until fully combined.
- Step 2: Heat avocado oil in an oven-safe skillet over medium heat. Sauté zucchini and red onion for 4 minutes until softened, then stir in spinach until wilted (about 1 minute).
- Step 3: Pour egg mixture over vegetables, sprinkle with 1 tbsp chives, and cook undisturbed for 3 minutes until edges set. Transfer skillet to oven and bake for 12-14 minutes until puffed and golden with a slight jiggle in the center.
