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Meatball Frittata (Whole30, Paleo, Keto)

  • Author: Cristina Curp
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35
  • Yield: 4 1x
  • Category: Breakfast
  • Method: Bake
  • Diet: Gluten Free


A delicious leftover makeover recipe. Perfect for meal prep or brunch!



  • 2 cups zucchini noodles (zoodles, see notes)
  • 6 small meatballs (turkey meatballs, see notes)
  • 6 large eggs
  • 1/4 cup dairy free cream (coconut or cashew, see notes)
  • 1 teaspoon fine salt
  • 2 tablespoons Pistou (see notes)


  1. Pre-heat the oven to 400F.
  2. Grease an 8 or 9 inch skillet lightly.
  3. Spread the zoodles out over the bottom of the skillet.
  4. Make 6 holes in the zoodles and arrange the meatballs. I like to do this in a symetrical pattern.
  5. Blend the eggs, salt and cream in the blender for 45 seconds on high.
  6. Pour the egg mix into the skillet. Set the skillet in the oven on the middle rack.
  7. Bake for 25-30 minutes until the eggs are golden and the center is set.
  8. Remove from the oven, let it cool.
  9. Run a spatula under the frittata to separate it from the pan then flip it over onto a cutting board.
  10. Spread pistou (pesto) all over it. Slice, share, enjoy!

Recipe Notes:

  • In case you skipped the text in the post, the meatballs, zoodles and pesto are from a previous recipe, the link is above! See that post for those recipes and instructions on how to prepare the zoodles. Not to worry, it’s all very simple!
  • * You can use coconut cream from a chilled coconut milk can or my DAIRY FREE CREAMER, recipe here: https://thecastawaykitchen.com/dairy-free-keto-coffee-creamer-paleo-whole30/
  • While this creamer has a little cinnamon and vanilla it is mild enough that it still works great in this recipe!


  • Serving Size: 1/4
  • Calories: 300
  • Fat: 23g
  • Carbohydrates: 7g
  • Fiber: 1g
  • Protein: 16g