Whole30 Approved Potato Frittata

I luckily haven’t reached the “I just CAN’T eat another egg” stage in the Whole30 yet. And I’m not sure I will. I could probably eat eggs for the rest of my life and not get bored with them. There are so many things you can do with eggs and I try to make them a different way each day changing the sides and fillings so there’s a variety every morning.

But I woke up on Saturday and wanted something a little different so I came up with this. The most perfect Frittata and I could literally eat it EVERY. SINGLE. DAY. The best thing about Frittata’s is that you can make them with ANY filler you want and as long as it’s Whole30 compliant, the possibilities are endless. The best part … there is enough left over for three days worth of breakfast for my husband and myself!


2-3 large potatoes (enough to cover the bottom of your baking dish)

10-12 large eggs

¼ cup unsweetened almond milk

1 cupped diced ham

1-2 cups spinach packed

1 medium diced tomato

1 green pepper

1 large yellow onion

salt and pepper to taste

coconut oil


Lightly grease baking dish with coconut oil. Thinly slice the potatoes and layer them on the bottom of the greased 9×13-baking dish, slightly overlapping. Bake at 425° for 10 minutes and remove from oven.

Scramble eggs with a little salt and pepper and the almond milk. Add diced ham, spinach, peppers, onions and tomatoes and poured it over the potatoes. Cook for 20 minutes at 425° until eggs are fluffy and not runny. Exact time will vary for each oven.




This recipe couldn’t be any easier to make (especially since I can’t fry an egg to save my life)!! I love to add Frank’s Red Hot to this dish and it gives it the perfect kick of flavor! Leave me a comment and let me know some of your favorite frittata or omelet fillers!


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