Easy Frittatas Recipes

Here are the recipes of the article Healthy Breakfast Recipes for the frittata section.

I.	Kale, Red Pepper, and Goat Cheese Frittata
II.	Spinach Frittata with Sweet Potato Hash Crust
III.	Tomato and Zucchini Frittata
IV.	Potato and Broccolini Frittata
V.	Avocado Frittata with Cotija and Mozzarella
VI.	Spaghetti Squash and Meatball Frittata
VII.	Chicken-Spinach Frittata
VIII.	Tofu Frittata with Spinach and Peppers
IX.	Shakshuka Egg White Frittata with Turkey Sausage
X.	Broccoli and Cheese Frittata Fingers
XI.	Creamy and Crispy Hash Browns Frittata
XII.	Easy Artichoke, Spinach, and Herb Frittata
XIII.	Mini Margherita Quinoa Frittatas
XIV.	Frittafle

I.     Kale, Red Pepper and Goat Cheese Frittata

Servings: 2 people1-Frittata 1

Preparation Time: 15 minutes


  • 4 eggs
  • 1/4 milk
  • 1/2 red bell pepper, chopped
  • 1 large handful bagged chopped kale, chopped a bit more finely
  • 2 ounces goat cheese
  • 1 teaspoon of oil


  • Preheat your broiler (use low if you have the option).
  • Add 1 teaspoon of oil to an oven-proof non-stick pan, over medium heat. Add chopped red pepper and kale and saute for 5 minutes until vegetables are soft. Season with salt and pepper.
  • In a bowl, whisk together eggs and milk. Add egg and milk mixture to skillet. Let set for a minute. Using a spatula carefully begin to separate egg mixture from side of the pan, tilting pan while doing this so that egg mixture fills the space. Do this all around pan so that the frittata cooks up evenly. Continue to do this until most of egg mixture is spread and only a small layer is left on top.
  • Spread crumbled goat cheese evenly to top of frittata. Place in oven under broiler and let cook for about 3-4 minutes, watching carefully. Let top of frittata cook completely and brown slightly.
  • Carefully (using a mitt!) take skillet out from oven. Let cool down for a couple of minutes. Slide frittata out onto a plate or cutting board and slice into quarters.
  • Serve warm and enjoy!

II.     Spinach Frittata with Sweet Potato Hash crust

Servings: 4 to 6 people1-frittata 2

Total Time: 45 minutes


  • 8 eggs
  • ½ cup milk
  • Sea salt and black pepper
  • 2 small sweet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 2 green onions, white and green parts, thinly sliced
  • 2 cups baby spinach
  • ⅓ cup goat cheese (about 3 ounces, use regular or herbed goat cheese)
  • Chopped fresh cilantro, for garnish
  • Hot sauce


  • Preheat the oven to 425 degrees Fahrenheit. In a large bowl, whisk together the eggs, milk, a pinch of salt and ½ teaspoon black pepper. A couple dashes of hot sauce would be a good idea, too.
  • Peel the sweet potatoes and chop them into ¼-inch cubes. In a 10-inch sauté pan (or well-seasoned cast iron skillet), warm the olive oil over medium heat. Add the potatoes and toss to coat, then sprinkle with cumin and ½ teaspoon salt and stir.
  • Cook the sweet potatoes, stirring occasionally, until they are cooked through and have brown marks, 10 to 15 minutes (add another little splash of olive oil if the potatoes start sticking to the pan).
  • Sprinkle the green onions on top of the potatoes, then the spinach. Cover the pan with a lid or cookie sheet if you have one, and cook until the spinach wilts, a minute or two.
  • Turn the heat down to low. Whisk the eggs one last time and pour them over the spinach. Crumble the goat cheese with your fingers or a fork over the top of the frittata. Put the pan in the oven and bake until you can shake the pan (wear oven mitts!) and see that the middle is just barely set, about 12 to 18 minutes.
    Set the frittata aside for a few minutes before slicing it. Sprinkle with pepper and cilantro. Serve with hot sauce on the side. Toasted whole grain bread is a good idea, too.

III.     Tomato and Zucchini Frittata

Servings: 3 people1-frittata 3

Total time: 1 hour


  • 6 eggs
  • ¼ cup Original Almond Breeze Almond Milk (Unsweetened)
  • 1 teaspoon olive oil
  • handful of chopped leafy greens (sweet potato greens, or spinach)
  • 1 small zucchini, sliced into thin coins
  • 1 clove of garlic, minced
  • (optional) pinch of smoked paprika
  • 2 medium tomatoes, sliced
  • handful of cherry tomatoes, halved
  • fresh herbs – sage, thyme or basil
  • salt & pepper


  • Preheat oven to 375 degrees.
  • Whisk together eggs and almond milk with a pinch of salt. (For a fluffier frittata, I like to do this in a blender). Set aside.
  • Heat an 8 or 10 inch skillet on the stove. Add a bit of olive oil, then add the chopped greens, zucchini, minced garlic, and a few pinches of salt and pepper. Cook for just a minute or so – until the greens wilt and the zucchini starts to soften. Add a pinch of paprika, stir, then add the eggs.
  • Add the tomatoes, more salt & pepper. Turn the stove off and slide your pan into the oven.
  • Bake for 20-30 minutes, or until eggs are just set.
  • During the last 5-ish minutes of cooking time add sage and thyme on top. (If you’re using basil, add it just as the frittata comes out of the oven).
  • Remove from oven, let cool for 15 minutes (or more), then slice and serve. Add more salt & pepper to taste.

IV.     Potato and Broccolini Frittata

Servings: 4 people1-frittata 4

Total time: 30 minutes


  • 8 to 10 small waxy potatoes (about 1 ounce each), scrubbed and quartered
  • 1 cup vegetable or another broth; just use salted water if you don’t have it around
  • 1/4 cup olive oil
  • 8 ounces (1 bundle) broccolini, trimmed and halved lengthwise or chopped into 1-inch pieces
  • 1 small red or white onion, thinly sliced
  • 8 large eggs
  • 1 cup (about 3 to 3 1/2 ounces) grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste


  • Place the potatoes and broth in a large, ovenproof frying pan, ideally one that is 12 inches. Bring to a boil and simmer for 10 minutes, turning the potatoes often, until almost all of the stock has been absorbed and the potatoes are tender.
  • Add olive oil, broccolini and onion to the potatoes in the frying pan and cook over medium heat for 1 minute, turning frequently, just to get everything coated with oil, Then, reduce the heat to medium-low and cover the pan, cooking for 3 to 4 more minutes, or until the broccolini has become mostly tender.
  • Heat your broiler.
  • Beat eggs with half the parmesan, salt and pepper, and pour it over the vegetables in the frying pan. Cover and cook over medium (or medium-low, if yours seems to be browning too quickly) until the eggs are mostly, set. Sprinkle remaining parmesan over frittata and run the whole pan under the broiler, until the top is bronzed and the eggs are just set throughout, approximately 5 minutes, but this could vary due to how robust your broiler is (mine is terrible; it took longer).
  • Let cool slightly before slicing

V.     Avocado Frittata with Cotija and Mozzarella

Servings: 6 people1-frittata 5

Total time: 30 minutes


  • 2 oz. crumbled Cotija Cheese (or use Feta if you don’t want to buy Cotija cheese)
  • 1/2 cup grated Mozzarella
  • 1/4 cup sliced green onion
  • 8 eggs, beaten well
  • 2 T milk or half and half (optional)
  • 2 tsp. olive oil (more or less, depending on your pan)
  • 1/2 tsp. Spike Seasoning (or use any all-purpose seasoning that’s good on eggs)
  • fresh-ground black pepper to taste
  • 1 large avocado, sliced lengthwise


  • Crumble the Cotija cheese to get 2 ounces, and grate Mozzarella (or use pre-grated Mozzarella like I did.)
  • Slice the green onion. Beat eggs (with the milk or half-and-half if using) until the whites and yolks are well combined.
  • Adjust the oven rack so it’s about 4-5 inches under the broiler and turn broiler on.
  • Heat the oil in a heavy oven-proof frying pan over medium-low heat. (Depending on the pan, you might need a little more oil.) When the pan feels hot when you hold your hand over it, add the eggs, season with Spike Seasoning and fresh-ground black pepper, and let eggs cook for about 2 minutes, just until they’re starting to look cooked on the edges.
  • Add the grated mozzarella and sliced green onion and cook about 5 minutes more, or until the eggs look like they’re cooked about half-way through. Slice the avocado while the eggs are cooking.
  • When eggs are cooked about half-way through, lay the avocado slices over and sprinkle with the Cotija cheese.
  • Cover the pan with the lid and cook about 3 minutes more, or until the eggs look like they’re nearly cooked through and the Cotija is starting to melt. Remove lid, put the frittata under the broiler and cook about 2 minutes more, or the eggs are firm and cheese is melted and the top of the frittata is nicely browned. (Watch it carefully; it’s easy to get it too brown under the broiler!)
  • Serve hot. This recipe is also good with some sour cream due to the blending of the avocado and the cream.

VI.    Spaghetti Squash and Meatball Frittata

Servings: 4 people1-frittata 6

Total time: 1 hour


  • 1 spaghetti squash
  • 1 tsp olive oil, divided
  • ½ onion, chopped
  • Salt
  • 2 cloves garlic, finely chopped
  • 4 cups raw spinach
  • 10 meatballs (any homemade or store-bought version will work)
  • 1 ½ cups of marinara sauce (or use reserved sauce from this recipe)
  • 3 eggs
  • 2 cups egg whites (or 8 egg whites)
  • Grated Parmesan cheese (optional)
  • Chopped fresh basil (optional)


  • Preheat the oven to 375 degrees.
  • Cut off the stem of the spaghetti squash. Slice the squash in half lengthwise. Using a spoon, scoop out the seeds from each half.
  • If using a microwave to cook the squash, place one squash half, open side down, in a large microwave-safe bowl. Fill bowl with water until it touches the squash.
  • Microwave on high for about 6 minutes. Repeat with the second squash half.
  • If using the oven to cook the squash, sprinkle the open sides with salt and pepper.
  • Place squash on a lined baking sheet, seasoned sides up. Roast in the oven for about 30 minutes.
  • While squash is cooking, prepare the meatballs (see recipe here) and egg mixture.
  • Cut 10 meatballs in half. Set aside.
  • Combine the eggs and egg whites in a large bowl. Whisk until incorporated.
  • When squash is done cooking, let it cool for a few minutes. Using a fork, scrape out the noodles and transfer them to a bowl. Continue scraping until you’ve mostly hollowed out each half.
  • Heat 1 tsp of olive oil in a large oven-safe skillet or pan over medium heat. Add in the chopped onion, sprinkle with salt, and cook for about 2 minutes until tender.
  • Add in the garlic and spinach. Cook for another 2-3 minutes until the spinach is wilted.
  • Add the spaghetti squash to the pan and sprinkle with salt. Mix until all veggies are combined. Evenly place the 20 meatball halves on the veggie mixture.
  • Pour the egg mixture over the squash and meatballs.
  • Bake in the oven for about 25-30 minutes or until the middle of the frittata is set.
  • Check the frittata at 25 minutes by giving the pan a little jerk with the handle. If the middle still jiggles, cook for another 5 minutes.
  • Cut frittata into 8 slices. Serve each slice with a couple tablespoons of marinara sauce and a sprinkling of parmesan cheese and chopped fresh basil.

VII.     Chicken-Spinach Frittata

Servings: 6 people1-frittata 7

Total time: 30 minute


  • 1-2 Tbsp. olive oil
  • 1/2 chopped onion
  • 2 minced garlic cloves
  • 1/4 lb. asparagus (cut into smaller pieces)
  • 2 cups of chopped cooked chicken
  • 3 cups of chopped fresh or frozen spinach
  • 1/2 cup crumbled feta cheese
  • 5-6 eggs
  • 1/4 cup milk or water
  • 1/2 tsp. dried basil (or 1 tbsp. of fresh chopped basil)
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • optional garnishes: halved grape tomatoes, chopped chives or parsley


  • Heat oil in a non-stick skillet over medium heat. Add onion and cook a couple minutes, stirring occasionally. Add garlic and asparagus and cook until vegetables are tender, 5-8 minutes. Add cooked chicken and spinach, stir, cover and let warm through to wilt while mixing the eggs.
  • In a 4-cup measure, mix together the eggs, water and seasonings. Stir in 1/4 cup of the crumbled feta.
  • Pour the eggs evenly over the top of the contents of the skillet. Do not stir. Cover and let the eggs set around the edges and somewhat in the middle.
  • turn on the oven broiler to preheat.
  • Using a spatula, lift the edges and tip the pan so the liquid egg from the middle runs to the edge and under the cooked egg. Continue all the way around the edge until most of the egg is cooked.
  • Put the pan under the broiler. Let it broil for 3-5 minutes or until all the egg is cooked and the top has browned a little.
  • Sprinkle the remaining cheese over the top along with optional garnishes, if using, and serve.

VIII.     Tofu Frittata with Spinach and Peppers

Servings: 4 people1-frittata 8

Total time: 30 minutes


  • 1-14 ounce package extra firm tofu, drained
  • 2 tablespoons soy sauce
  • 2 tablespoons nutritional yeast flakes
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground turmeric (optional, for color)
  • 1 tablespoon olive oil
  • 1 medium red potato (about 8 ounces), finely diced
  • 1 onion, finely diced
  • 2 garlic cloves, minced
  • 2 scallions, chopped
  • 1 small red bell pepper, finely diced
  • 2 cups lightly packed baby spinach, sliced into thin strips (about 2 ounces)
  • 1/4 teaspoon black pepper


  • Place tofu, soy sauce, nutritional yeast, cornstarch and turmeric (if using) into the bowl of a food processor fitted with an S-blade. Process until smooth and creamy, stopping to scrape down sides of bowl as needed.
  • Coat a medium skillet with olive oil and place over medium heat. Add onion and potato. Sauté until lightly browned in spots, about 7 minutes. Remove from heat.
  • Add garlic, scallions, bell pepper, spinach and black pepper. Fold in tofu mixture until evenly mixed.
  • Preheat oven to 375°F. Lightly oil 9 inch by 9 inch baking dish and transfer tofu and veggie mixture to dish. (If you’re using an oven-safe skillet, you can skip this step.)
  • Smooth out the top with a spatula.
  • Bake until firm in the center and lightly browned, about 35 minutes. Remove from oven and allow to sit 5-10 minutes before cutting.

IX.     Shakshuka Egg White Frittata with Turkey Sausage

Servings: 4 people1-frittata 9

Total time: 20 minutes


  • 1 tablespoon olive oil
  • 2 turkey sausages (3 ounces each), casings removed and chopped (I used fully cooked turkey sausages, but you can also use raw)
  • 3 Anaheim peppers OR 2 jalapenos, stems removed, seeded and finely chopped
  • 1 small yellow onion, minced
  • 3 cloves garlic, minced
  • ½ teaspoon paprika
  • ½ teaspoon ground cumin
  • ¼ teaspoon kosher salt
  • 1 28-ounce can whole peeled plum tomatoes, drained
  • 2 cups egg whites (I recommend buying a pint of egg whites at the grocery store)
  • 3 ounces feta cheese, crumbled
  • 2 tablespoons chopped flat leaf parsley


  • Heat a tablespoon of olive oil in a 10-inch cast iron skillet or non-stick pan. When hot, add the sausage and cook until lightly brown, about 6 minutes.
  • Add the peppers, onions and garlic and sauté for 3 minutes until the onions become translucent. Stir in the paprika, cumin and salt and cook for 1 minute more
  • Add the tomatoes to the pan in an even layer, nestling them in the sausage/onion/pepper mixture. I like to artfully arrange them in a flower shape (because I like pretty things), but you do you.
  • Pour the egg whites into the pan and cook for 30 seconds before lowering the heat to low. You want the pan to be very hot when you add the egg whites so that the bottom sets, and then you want to cook your frittata slowly.
  • Cook your frittata for about 10 minutes, and then add the crumbled feta and cook for another 2-3 minutes. (Turn on your broiler while the frittata is cooking!) At this point, the sides of your frittata should be set, but the top should still be a little bit runny.
  • Carefully transfer your frittata to the broiler and cook for 3-4 minutes until it puffs up and the top gets lightly browned. Make sure to keep an eye on it, people! If you leave it under the broiler too long, the frittata will get grossly dry and tough. Remove the frittata from the broiler (using a dish towel or oven mitts, please) and let it rest for five minutes.
  • Sprinkle the top of your frittata with chopped parsley, slice and serve!

X.     Broccoli and Cheese Frittata Fingers

Servings: 4 people1-frittata 10

Total time: 25 minutes


  • 1/2 tbsp. oil
  • 1 cup grated courgette / zucchini
  • 1 cup chopped broccoli
  • 3 medium eggs
  • 1/2 cup grated cheddar cheese
  • 1 tbsp. plain flour (can use gluten free or normal)
  • 1/2 tsp. dried mixed herbs or oregano


  • Preheat to oven 180c / 350f. Grease and line a baking dish with parchment paper.
  • Heat the oil in a frying pan. Add the courgette and broccoli and fry lightly for 3-4 minutes until the vegetables are soft.
  • In a bowl mix the eggs, cheese, flour and herbs together. Add the cooked vegetables and mix until well combined.
  • Pour this mixture into the lined dish and bake in the oven for 15 minutes.
  • Remove from the oven and allow the frittata to cool before cutting into fingers or squares.

XI.     Creamy and Crispy Hash Browns Frittata

Servings: 4 people1-frittata 11

Total time: 1 hour


  • 4 cups refrigerated hash browns, divided (or coarsely grated potatoes; I used about three-quarters of a 1 pound 4 ounce package of Simply Potatoes Shredded Hash Browns)
  • one 10.5-ounce can cream of potato soup (cream of mushroom, chicken, or other cream-style soup may be substituted)
  • 1 to 2 cups shredded cheese, optional
  • 1 cup vegetables or pre-cooked beans, optional (diced onions, garlic, mushrooms, grated carrots, zucchini, corn, beans)
  • 3 large eggs, lightly beaten
  • 2 tablespoons olive or vegetable oil
  • 1 teaspoon all-purpose seasoning blend (Mrs. Dash, Trader Joe’s 21 Salute, Lowry’s, or similar)
  • salt and pepper, optional and to taste (noting that the soup is already quite salty


  • Preheat oven to 375F and spray or grease a large oven-safe skillet (I used a Le Creuset Enameled Cast-Iron 10-1/4-Inch Skillet , skillets from 9 to 12 inches in diameter will work, or a 9-by-9-inch baking pan).
  • Lightly place about 3 cups hash browns in the skillet, covering the base in an even layer.
  • Add the soup over the top of the potatoes and spread it evenly using a spatula.
  • Optionally, sprinkle with cheese and/or vegetables or beans.
  • Pour eggs evenly over the top.
  • Add 1 cup remaining hash browns, lightly sprinkled evenly over the top.
  • Drizzle with olive oil, sprinkle with seasoning blend, and sprinkle with salt and pepper, to taste.
  • Bake for about 50 minutes, or until golden browned on top and edges have crisped up. If cooking in cast iron, there is a notable carryover cooking effect and food will continue to cook in the skillet, so don’t wait to pull frittata from oven until it’s very browned because with carryover cooking factored in, it may become over-done.
  • Allow frittata to cool in the skillet for at least 10 minutes before slicing and serving, which allows it to set up and will be less messy when sliced. Leftover frittata may be wrapped in plastic wrap or stored in an airtight container in the refrigerator for up to 3 days.

XII.     Easy Artichoke, Spinach, and Herb Frittata

Servings: 4 people1-frittata 12

Total time: 45 minutes


  • 6 organic free range eggs
  • 1 4 ounce jar of marinated artichokes, drained
  • 1 broccoli floret chipped fine
  • about 1/2 a cup of leftover TJ’s broccoli slaw left over from this recipe
  • 1 cup baby spinach
  • 4 green onions finely sliced
  • 3 shallots diced
  • 4 gloves garlic, minced
  • 2 Tbs. fresh herbs of choice – I used chives and parsley
  • olive oil
  • sea salt & fresh cracked pepper to taste
  • chevre style goat cheese


  • In a pan/skillet over med-high heat add a drizzle of olive oil and saute minced garlic and shallots for 1-2 minutes. Add some sea salt and fresh cracked pepper to bring out the flavor of the onions and garlic. (Side note: all veggies and I mean ALL, taste great sautéed with just a bit of olive oil, garlic, sea salt and pepper!!)
  • Then add broccoli slaw and broccoli, stir in and let cook for another 4-5 minutes until soft. Next, stir in spinach until wilted. Season with salt and pepper as needed.
  • While veggies are cooking finely chop herbs and add to eggs in a large bowl. Whisk until fully incorporated.
  • On the stove top, raise the heat to medium high and pour in whisked eggs evenly over the vegetable mixture. Stir in the eggs and then top with artichoke hearts.
  • Cook for a few minutes until the eggs start to set.
  • At this time, preheat your oven and set to “Broil” at 500 degrees.
  • Reduce stovetop heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Then put the skillet in the oven under the broiler until the top is set and golden brown on top, about 5 minutes. Sprinkle with fresh cracked pepper and let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate to cut into slices.
  • You can garnish with crumbled goat cheese and siracha! The goat cheese adds a lovely tart creaminess and the siracha gives it some great spice!!

XIII.     Mini Margherita Quinoa Frittatas

Servings: 4 people (12 mini frittatas)1-frittata 13

Total time: 30 minutes


  • 2 cups cooked quinoa
  • 5 large eggs
  • 1 cup + 1/4 cup shredded mozzarella cheese
  • 1/4 cup + 2 tablespoons shredded Parmesan cheese
  • 1/2 cup fresh basil leaves, minced
  • 1/2 cup minced onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 cherry tomatoes


  • Preheat oven to 350 degrees Fahrenheit. Line a 12-cup, standard-size muffin tin with liners and grease well with non-stick cooking spray or an oil mister.
  • In a large bowl, mix together the quinoa, eggs, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, basil, onion, salt, and pepper until all ingredients are well-incorporated.
  • Divide mixture equally between muffin tins (I use an ice cream scoop).
  • Sprinkle each with remaining mozzarella and Parmesan cheeses. Push a cherry tomato about halfway into the top of each.
  • Bake for about 20 minutes until egg is set and frittatas are golden around the edges.

XIV.     Frittafle

Servings: 4 people1-frittata 14

Total time: 30 minutes


  • 1 tablespoon canola oil
  • 1 large red bell pepper (7oz), diced
  • 2 cups roasted potatoes (homemade or store bought), cubed
  • 2 cups argula
  • 8 pieces bacon, broken into 1-2 inch pieces
  • salt and pepper to taste
  • 8 large eggs, whisked and combined
  • 1/2 cup parmesan romano
  • 1 cup mozzarella (or any cheese you prefer


  • Add canola oil into a 9 in. non-stick, oven proof pan and heat over medium high heat. Stir in red peppers and cook until soft. Add in potatoes and stir until warmed through. Add-in arugula and bacon and stir to combine with the other ingredients.
  • In a bowl combine whisk together salt, pepper, parmesan romano and eggs. Pour mixture into pan and evenly distribute it throughout. Stir in 3/4 cups of mozzarella and sprinkle the remaining 1/4 cup on top. Cook over medium high heat for another 1-2 minutes or just until a slightly crust forms around the edge.
  • Transfer pan to oven and bake at 375 degrees F for about 8- 10 minutes or until set. Remove from oven and slide out of pan to cool on a wire rack. Transfer to refrigerator and let chill for at least two hours. Remove from refrigerator and using a round 2.5 inch ring and stamp out rounds
  • Heat waffle iron and cover with canola oil. Place a round in the center and heat until warmed through.


- SHAPE and associates

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