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Easy Frittata

1 Star2 Stars3 Stars4 Stars5 Stars (15 votes, average: 2.80 out of 5)

20 minutes

2 Servings

There’s nothing better than a recipe that allows for flexibility, since it can often feel frustrating when you go to cook something and don’t have the exact ingredients on hand.

Frittatas are great for this, since you can pretty much throw anything (anything healthy, that is!) in with the eggs and end up with a delicious, balanced meal.

A few flavor combos we love? Spinach, tomato, and feta. Asparagus, dill, and goat cheese. Leftover turkey and Brussels sprouts. We could go on and on.

1 Star2 Stars3 Stars4 Stars5 Stars (15 votes, average: 2.80 out of 5)

20 minutes

2 Servings


2 eggs

fresh herbs: tarragon, sage, thyme (whatever you have on hand) (divided)

1 cup roasted vegetables: butternut squash, Brussels sprouts, tomatoes (any vegetables will do)

2 ounces protein: turkey or ham (any leftovers will do)

to taste salt

to taste freshly ground black pepper



Easy Frittata
  1. Preheat oven to 350 F.
  2. Beat eggs with herbs, transfer your mixture to a skillet.
  3. Cook for 5 minutes then mix in your roasted vegetables and protein.
  4. Transfer from stove top to oven.
  5. Bake the frittata for 10 minutes until the eggs are no longer runny. Top with more additional fresh herbs and enjoy!


A frittata is just a fancy name for a messy omelet, and there’s no strict recipe, so you don’t have to get caught up in nitty gritty cooking techniques. Just add whichever roasted or fresh veggies you have in the fridge and some lean protein, and you’ll have a balanced, satisfying meal that works for breakfast but is also hearty enough for a quick lunch or dinner.

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