Whole30 Fiesta Frittata
Prep time
Cook time
Total time
Recipe type: Breakfast, Mains, Whole30, Paleo
Serves: 6
  • Eggs 10 each
  • Full Fat Coconut Milk .5 cup (120 ml)
  • Franks Red Hot Sauce .5 cup (120 ml)
  • Pico de Gallo - recipe here (half in the frittata, half leftover to use as topping)
  • Baby Spinach - 2 cups (85 g)
  • Avocado, Sliced as topping
  1. Preheat the oven to 350 F/180 C and lightly grease a 9x9 baking pan with melted coconut oil.
  2. In a medium bowl, whisk the eggs, coconut milk, and hot sauce together until well combined.
  3. Add half of the pico de gallo and the spinach and then stir well.
  4. Pour the mixture into the prepared baking pan and place in the oven for approximately 30 minutes or until set.
  5. Remove from oven, allow to cool and then slice up and enjoy topping with remaining pico de gallo and sliced avocado. Salsa verde would also be a nice addition!
  6. This Whole30 Fiesta Frittata can be made in advance and kept refrigerated for up to a week. I usually cut mine into bars and take it on the go to eat warm or cold throughout the week.
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2018/03/15/significance-of-now-whole30-fiesta-frittata/