This Paleo Spinach Tomato Frittata is a quick, nourishing meal that works for breakfast, lunch, or dinner. Made with fresh spinach, juicy tomato, and eggs blended with coconut milk, it’s creamy, protein-rich, and full of flavor. Ready in just 30 minutes, it’s naturally gluten-free, dairy-free, and paleo-friendly.

Serves: 4
Prep Time: 20 minutes (chop, sauté, combine)
Cook Time: 10 minutes
Total Time: ~30 minutes

Ingredients

  • ½ yellow onion, diced

  • ½ tomato, diced

  • 2 cups fresh spinach

  • 6 eggs

  • 1/4 cup canned full-fat coconut milk

  • 2 tbsp Dijon mustard

  • 1 tbsp olive oil (plus more for oiling pan)

  • Salt and pepper, to taste

Instructions

  1. Preheat oven: Set to 400°F (200°C). Lightly oil a baking pan or pie dish.

  2. Whisk eggs: In a medium bowl, whisk together eggs, coconut milk, Dijon, salt, and pepper until smooth. Set aside.

  3. Cook vegetables: Heat olive oil in a skillet. Sauté onion until soft, then add tomato. Cook until onion is translucent. Stir in spinach and cook until wilted.

  4. Combine: Pour the egg mixture into the skillet with vegetables, stirring gently for 1 minute.

  5. Bake: Transfer mixture to prepared baking dish. Bake 10 minutes, or until a knife inserted in the center comes out clean.

  6. Serve: Slice and serve hot, garnished with fresh herbs if desired.

Notes

FAQs

Is frittata paleo?
Yes, when made with eggs, vegetables, and paleo-friendly substitutes like coconut milk instead of dairy.

Can I add other vegetables?
Absolutely — mushrooms, bell peppers, or zucchini work well. Just sauté before adding.

Can I make this without an oven?
Yes — cook the egg mixture fully in the skillet on low heat with a lid, though texture may be softer.