Baked Frittata




Yield 6 Slices

This frittata is an easy way to prep breakfasts for a few days, or have on a yummy Sunday morning!


  • 12 large eggs
  • 2 Tbsp. Extra Virgin Olive Oil
  • 3 c. chopped, fresh spinach
  • 1 c. sliced, fresh mushrooms
  • 1/2 c. diced red onion
  • 1/2 c. diced red bell pepper
  • 1/4 c. milk (or milk alternative)
  • 1/2 c. shredded cheddar cheese (or other cheese of choice)
  • Salt and Pepper to taste
  • Cilantro for topping


  1. Preheat oven to 400 degrees.
  2. Chop, slice and dice the spinach, mushrooms, onion and pepper.
  3. To a medium cast-iron skillet, heat the olive oil over medium-high heat. Add the onion, mushrooms and pepper and saute for 5 minutes. Add the spinach and saute for one more minute, or until the spinach cooks down and becomes wilted. Remove from heat.
  4. Crack all of the eggs into a bowl. Add milk, salt and pepper. Whisk until all eggs are broke and mixture becomes slightly frothy.
  5. Pour egg mixture over the vegetables directly in the skillet. Top with the shredded cheese.
  6. Bake at 400 degrees for 24-26 minutes or until centre becomes mostly set when the skillet is gently shaken.
  7. Remove from oven and top with herbs of choice like cilantro. Enjoy right away while warm.
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