Made with simple ingredients, this Whole30 frittata recipe is full of healthy fats, veggies, and proteins for an easy kid-friendly breakfast or healthy brunch you’re going to love! Make it ahead of time for a quick meal in minutes. 

Whole30 Frittata with Mushrooms + Onions

If you’re like me, you often find yourself getting a little too excited by all the fresh fruit and veggies waiting for you in the grocery store or farmer’s market when it’s warm. Of course, I love being able to include a wide variety of tastes, textures, and nutrients in my family’s diets. However, I often find myself with leftover veggies sitting in my refrigerator. 

So, in an effort to prevent any of them from going to waste, I created this Whole30 frittata made with caramelized mushrooms and onions. To my delight, it was a huge hit with everyone! With recipes like my Spinach and Prosciutto Quiche, Paleo Ricotta and Tomato Baked Eggs, and everyone’s favorite Rise and Shine Prosciutto Egg Cups, I’m not new to egg recipes. Yet, this one in particular might be my favorite yet! 

It’s warm, hearty, and full of flavor to satisfy all your tastebuds. Plus, it’s made with minimal ingredients and comes together quickly so you can get back to chasing after your little ones. Or, is that just me? Either way, this recipe is sure to be one of your new go-to’s!

What is a Frittata?

Often confused with omelets or quiche, a frittata is an Italian egg-based dish. According to Merriam-Webster, they’re an unfolded omelet containing chopped veggies or meats. Frittatas are cooked over low heat and most often served at room temperature. Thanks to the use of milk or cream, frittatas are essentially custard-filled with various ingredients and cooked either on the stovetop or in the oven. 

Frittata vs. Quiche

Like frittatas, quiche are a creamy mixture of eggs, milk or cream, and various ingredients. However, unlike frittatas, quiche are baked in a pastry shell which resembles a pie. While frittatas have Italian origins, quiche come from France. Most often, quiche recipes are made using more dairy than frittatas. They are made in a pie tin and slightly more labor-intensive than frittatas. 

Whole30 Friendly Ingredients

While traditional frittata recipes are often made with milk and cream and are heavy in dairy and often carbs. However, for this recipe, I made simple swaps to keep things a big lighter and Whole30 compliant. Take a look below to find everything you’ll need to gather!

Mushrooms – Any mushrooms you have available will work! I recommend Portobello for a mild flavor or Shiitake for a bit more of a woody taste. 

Onions – For a sweet flavor and perfect caramelization, I used yellow onions. 

Ghee – If you aren’t worried about keeping things Whole30, regular butter works just as well as Ghee. 

Extra Virgin Olive Oil – I like olive oil due to its mild flavor and higher smoke point, but any oil you prefer such as avocado or coconut oil would work as well! 

Garlic Powder 

Coconut Aminos – Coconut aminos are a Whole30 alternative to soy sauce. 

Eggs – Eggs provide a great source of protein and healthy fats. However, if you prefer, egg whites could be used in their place. 

Almond milk – Feel free to swap almond milk out for any other nut or dairy milk you like best. Just make sure your milk is not flavored! 

Scallions – A member of the onion family, scallions are optional but add a great bite of flavor to this Whole30 frittata.

Ingredient Add-Ins

While I kept the ingredients for this recipe fairly simple, feel free to add any other items you want! For example, cheese, bacon, prosciutto, and any other veggies you have on hand would be excellent! Then, topping such as avocado, hot sauce, or salsa can be used to add even more flavor and a bit of spice. 

How to Make a Whole30 Frittata

Thanks to a few simple substitutions, traditional frittata recipes can easily be turned into a delicious Whole30 frittata perfect for all your breakfast needs! 

To make this recipe, you’ll want to warm your skillet, and melt the ghee. Once warm, add in the sliced mushrooms and onions along with a large pinch of salt. The key to creating perfectly caramelized veggies is to cook them slowly making sure to stir frequently over medium heat. This should take about 20 minutes. You’ll know the vegetables are done when the mushrooms turn brown, and the onions turn soft and become a translucent color while releasing a deliciously fragrant smell. 

Then, add in the coconut aminos, garlic powder, and pepper to the vegetables, and stir continuously for about 10 minutes or until the sauce begins to thicken. 

Once fully caramelized, spread the mushrooms and onions in an even layer on the bottom of the skillet. It’s okay if they overlap a bit. Once ready, turn off the heat, and add the egg mixture to the skillet. 

Make sure not to mix the eggs! Just ensure they’re spread evenly over the mushroom mixture, and transfer the skillet to the oven for 12-14 minutes. 

To finish, remove the skillet from the oven, and let it sit for another 5 minutes. Garnish it with scallions, and enjoy! 

Storage & Meal Prep Options

This easy breakfast recipe is ideal for a quick meal prep recipe! To save your frittata for later, store it in an airtight container for up to 3-4 days. For easy serving, I recommend slicing it into single-serving pieces, and stacking them on top of each other, separating them with a piece of parchment paper. 

Or, if you wish to keep them for longer, pop your frittata in the freezer for up to 3 months. 

I hope you love this recipe as much as I do! If you make it, I’d love to know what you chose to serve it with. Share your meal and favorite ingredient add-ins with me in the comments below! 

More Whole30 Breakfast Recipes

Of course, if you make this or any of my other recipes, please tag me on Instagram! I’d love to see your creations, connect, and share your page. I hope you love this recipe as much as I do. Stay tuned for new recipes, easy meal plans, decoration tips, and more every week!

In the meantime, enjoy!


Whole30 Caramelized Mushroom & Onion Frittata

Course: Breakfast


  • 1 lb mushrooms sliced
  • 1 medium yellow onion sliced
  • 2 tbsp ghee
  • 1 tbsp olive oil extra virgin
  • 1 tsp garlic powder
  • 1 tsp coconut aminos
  • 8 eggs whisked
  • 2 tsbp almond milk
  • salt and pepper to taste
  • 2 scallions sliced


  • Preheat oven to 350 degrees F
  • Over medium heat, warm your skillet, melt ghee, add olive oil, mushrooms and onions, a large pinch of salt, and gently mix
  • Cook for 20 minutes, until the mushrooms start to brown, and the onions are transluscent and soft
  • Add in the coconut aminos, garlic powder, and pepper, gently mix – the sauce will start to thicken once it's ready, about 10 more mintues
  • Once the mushrooms and onions have finished carmalizing, carefully spread them on the bottom of the skillet, turn off the heat, and add the egg mixture – do not mix
  • Transfer to the oven and bake for 12-14 minutes
  • Remove from the oven, and allow to sit for 5 minute before slicing
  • Garnish with scallions

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