Breakfast Frittata’s are great for family breakfasts, holidays, meal prep or a brunch gathering. They are so easy to make, and absolutely delicious! Plus, you can totally switch up the vegetables you add to them. I kept this one really simple- but feel free to add mushrooms, peppers, broccoli, sausage, sweet potato or fresh herbs. I love using leftover vegetables as well. For the one pictured below, I used leftover roasted broccoli and brussels sprouts, a tomato and onion. Regardless, the cooking method stays the same. Just make sure if you are adding vegetables that take longer to cook (ex: sweet potato) that you cook them at least half way through beforehand. I hope you enjoy this recipe!
Tomato Spinach Breakfast Frittata
- 12 eggs
- 2 tbsp avocado oil or ghee
- red onion chopped
- 1 tomato
- roasted broccoli
- roasted brussels sprouts
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- 1/4 tsp crushed black pepper
Preheat oven to 375F. Use avocado oil or ghee to grease a medium sized baking dish.
In a large bowl, scramble the eggs well.
If you are pre-cooking your vegetables, do that first. If not, add all vegetables to egg mixture.
Pour mixture into the baking dish and bake for about 30-35 minutes, or until the eggs are cooked all the way through in the middle.
Cooking time will vary depending on the size of the baking dish, so check the eggs after 30 minutes and adjust as needed!
Let cool for ten minutes, and serve!
- You can also use muffin pans and make egg muffins with the mixture! They will just cook a little quicker, so adjust the cook time accordingly.