Do you struggle with getting your kids to eat their veggies? Then you need this Whole30 Zucchini Frittata in your life!
The biggest win from our Whole30 experience as a family a few years ago was acclimating the kids to eating more vegetables.
But I think a big part of that was me learning new veggie-rich recipes that they liked.
This Whole30 Zucchini Frittata was hands-down the biggest win. I honestly wasn’t sure they would something so packed full of zucchini, but they not only loved it, they asked for it again later in the week!
Full disclosure though – they 100% picked off the tomatoes. 😂
Even though we’re no longer eating Whole30 style, this simple breakfast recipe is still one of my favorite go-tos.
This time of year especially, when almost everybody’s hens are laying so many eggs, they don’t know what to do with them all, frittata recipes are perfect. And of course, since the chickens keep on laying through the spring and summer, and as gardens begin to produce zucchini, could a homesteader even ask for a better recipe? This is the perfect summer follow-up to spring veggie egg bites.
I have loved making a large batch recently, and sectioning it out to reheat throughout the week for a fast and easy, veggie-packed, protein-rich breakfast.
This is especially handy for our family, because I like to do my running first thing in the morning, and I can heat this up while I’m showering afterwards, and have breakfast for the family, plus my post workout protein ready as soon as I’m done.
A couple things about this recipe:
- It’s very simple. Almost too simple. But simple is, in this case, best. I used to sauté onions to put in this frittata, which you can absolutely feel free to do, but I’ve found that I’m just as happy to add onion powder and save the time.
- As a Whole30 recipe, you won’t find any dairy, which is almost a prerequisite for a frittata, but believe me when I say, you won’t miss it! The flavor of the spices, the bulk of the zucchini, and the sausage if you choose to use it, more than make up for the missing cheese.
- Speaking of sausage, I often don’t use any in mine. For me, this is an egg breakfast, and I save the meat for other times. However, if you do use sausage, I recommend this simple homemade sausage recipe.
- I love to top mine with sliced tomatoes! They’re not exactly in season right now, but that bit of acidy tomato on top adds so much to the whole experience. The kids hate it, but I love it!
Now on to the recipe.
Whole30 Zucchini Frittata
1 large zucchini, shredded
1/2 pound of breakfast sausage, cooked and crumbled (optional)
1 Tablespoon of onion powder
14 teaspoon garlic powder
1 tomato, sliced
Salt and pepper to taste
- Preheat oven to 350º
- Combine all ingredients, beating eggs in with a fork
- Pour into a greased 8” baking dish
- Bake for 25 minutes or until set in the middle – it will still be moist from the zucchini, but shouldn’t be gooey from uncooked egg
- Remove from oven and let cool for 5-10 minutes before serving
- If desired, top with salsa, avocado, etc.