When it comes to breakfast on a busy morning, few dishes offer versatility and culinary charm quite like the frittata. Originating from Italy, this savory egg-based dish has gained popularity worldwide for its simplicity, adaptability, and delicious flavors. Whether you’re looking to batch cook or just switch breakfast up, frittatas are a fantastic choice. Here we will explore the different ways you make a frittata to kick start your day with a high protein, vegetable heavy meal that will give you energy and keep you going.

A Blank Canvas of Flavors: one of my favorite things about a frittata is the versatility and ability to embrace a wide range of flavors. The foundation includes eggs, vegetables, and a sprinkle of cheese. Some of my favorite things to put in a frittata are mushrooms, onions, zucchini, and a leafy green. Sweet potatoes are divine and pair well with eggs. If you have some pesto, stir it in with your eggs to add an extra burst of flavor. Also, you can add chicken sausage, leftover tofu, steak, pork, or salmon to boost the protein content since eggs only have 6 grams of protein each and I like to aim for a minimum of 20 grams at breakfast.

Simplicity At it’s Finest: preparing a frittata is a breeze, even for those with limited culinary skills. The process involves whisking eggs with desired seasonings, sauteing various veggies, pouring eggs into skillet with vegetables and baking it in the oven. I like to use a cast iron skillet, so it is also a one dish meal.

Versatility For Any Occasion: Frittatas are incredibly versatile and can be enjoyed for brunch, busy mornings, or a quick pick me up snack in the afternoon. You can slice them into wedges or when preparing add an extra step and put the vegetables into muffin tins and pour eggs over to make your own egg bites. Leftovers hold up well and can be refrigerated for 3-4 days giving you more time to do other things.

A Healthy and Nutrient Dense Option: Packed with nutrients from eggs and abundance of veggies, frittatas can be a wholesome and well-balanced meal. They provide an opportunity to increase your nutrient dense vegetables and lean proteins. Additionally, frittatas can accommodate dietary restrictions and preferences.

Frittatas are a delightful addition to any culinary repertoire. With their versatility, simplicity, and ability to accommodate various flavors and dietary restrictions, they are a fantastic option for meal prepping or brunch. So the next time you’re looking for a delicious and fuss-free dish, grab some eggs, your favorite ingredients and let the magic of the frittata unfold in your kitchen.


Versatel dish that can be made ahead of time for convienent morning breakfasts.
Prep Time 15 minutes
Cook Time 30 minutes
Course Breakfast, Snack
Cuisine American
Servings 4



  • 8 large eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 each small onion, diced
  • 1 each bell pepper, diced
  • 1 each zucchini, diced
  • 1 cup sliced mushrooms
  • 1 cup baby spinach
  • 1/2 cup shredded cheese of choice optional
  • Fresh herbs such as parsley or chives for garnish (optional)



  • Preheat your oven to 375°F (190°C).
  • In a large bowl, whisk together the eggs, salt, and black pepper until well combined. Set aside.
  • Heat olive oil in an oven-safe skillet over medium heat. Add the onion, bell pepper, zucchini, and mushrooms. Sauté for about 5 minutes, until the vegetables are slightly softened.
  • Add the baby spinach to the skillet and cook for an additional 2 minutes until wilted.
  • Pour the egg mixture over the sautéed vegetables in the skillet. Sprinkle the shredded cheese evenly on top.
  • Cook the frittata on the stovetop for about 3 minutes, allowing the edges to set.
  • Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is set and golden on top.
  • Remove from the oven and let it cool for a few minutes. Garnish with fresh herbs if desired.
  • Slice and serve the frittata either warm or at room temperature. It can be enjoyed on its own or with salsa, kimchi, hot sauce etc…


Add 2 tablespoons pesto to eggs and omit salt
Add ½ cup small diced sweet potatoes to the vegetables and allow to soften.
Sautee sage and leek with other vegetables
Add 1 cup extra pre-cooked protein; chicken sausage, tofu, beef, pork or salmon to veggies. It's great way to use up extra leftovers!
Add ½ cup leftover rice, quinoa, millet etc… with vegetables.