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.
Below, I present the Whole30 compliant recipe, as well as a link to a very similar but non-Whole30 recipe which includes dairy. Since the compliant version is already delicious, the non-compliant version will be scrumptious!
Whole30 Spinach Zucchini Onion 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
- 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.
Non Whole30 Spinach Zucchini Onion Frittata (includes dairy)
Being off the diet now, I want some cheese and milk in my Frittata! This version by Emily Always Cooks looks delicious, doesn’t it?
It is a similar recipe but this one includes parmesan, feta, cottage cheese skim milk. Yummmmm.
So, which one will you make? The Whole30 Spinach Zucchini Onion 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!