Simple Summer Frittata

This is my go-to “bring a plate” dish for the last couple of years because it is dead easy to make with a few ingredients. I have brought this along to new mum’s who have food intolerance, meditation retreats with vegetarians, baby showers with breastfeeding mamas, school events, shared lunches and picnics. Its a crowd pleaser. Did I mention it is super delish? Serve it with a bit of green salad or a few crispy flax crackers. Also a staple in my house during any Whole30!

Simple Summer Frittata
Serves 4
My go to bring a plate dish. Super easy frittata with summer vegetables. Delicious for lunch. Clean healthy protein.
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Prep Time
30 min
Cook Time
30 min
Prep Time
30 min
Cook Time
30 min
  1. 10 Organic Pasture raised eggs, cracked and whisked in a bowl
  2. ½ cups chopped soft herbs such as parsley, basil or dill (optional)
  3. ½ teaspoon sea salt
  4. fresh black pepper
  5. 1 zucchini, thinly sliced into rounds
  6. 1 small tomato thinly sliced or a few cherry tomatoes halved
  7. ½ a red or yellow capsicum diced
  8. ⅓ C Almond milk or coconut milk
  1. Preheat oven to 180
  2. Line a pie dish with baking paper generously overlapping. (use coconut oil to help the paper stick)
  3. Mix all ingredients together and pour into pie dish making sure baking paper is in place. Top with sliced tomatoes.
  4. Bake in oven for 25-40 minutes or until center is set. Check after 20 minutes. (I check by pressing on the center to see if it is set)
  5. Enjoy a slice any time of day. Store any uneaten frittata in the fridge.
  1. You could half this recipe and make in a smaller dish
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