On-the-Go Frittata

How long do you have to get out the door in the morning? Twenty-five minutes like me? If so, you certainly don’t have time to make a healthy, balanced breakfast. Shotgunning cereal is not an option, loaded with sugar and refined grains and chemicals (BHA and BHT?! Artificial coloring and flavor? Not appetizing.) and it’s so terrible for you in its natural state they have to fortify it with a bazillion vitamins just to legally be allowed to sell it on grocery store shelves.

That’s not real food.

on-the-go frittata

But what if instead of that soggy cereal, I told you you could have a piping hot frittata — packed with protein, veggies (and all their natural vitamins) and most importantly, tons of flavor — ready in just 90 seconds?

Ready for the oven

Ready for the oven

Yes, please!

The key here is baking the frittata ahead. An hour on Sunday evening will reward you all week long with a delicious breakfast that keeps you full and happy. And if, like me, you eat this at your desk, you can bask in that feeling of superiority over all your jealous coworkers who are running down to the cafe for dense, carb-y bagels again.

Ready for your belly

Ready for your belly

On-the-Go Frittata

What I love about frittatas is their versatility. I made this one with a Mediterranean flair but you could go Southwest, vegetarian, Moroccan, meaty, or just whatever you have in the fridge that is going to go bad otherwise. Just keep it about equal parts eggs & milk to filling.
Makes 6-8 servings.
  • 8 eggs
  • 1 cup milk
  • 1 large onion, chopped
  • 2 small or one medium potato, cut into 1″ cubes (about 1.5 cups)
  • 1 red bell pepper, chopped
  • 4 cups kale, rinsed well, ribs removed, roughly chopped (about 1 cup cooked)
  • a couple of sun-dried tomatoes, chopped
  • 6 oz. goat cheese, crumbled
  • 1/4 cup olives, chopped
  • 1 clove garlic, minced
  • olive oil, salt, and pepper
  1. Preheat oven to 350 degrees. Line a 9×13 casserole pan with parchment paper.
  2. In a large skillet, saute onion, potatoes and pepper in a couple of tablespoons of olive oil until softened and onions begin to brown (season with S&P as needed), about 10 minutes (The potatoes don’t need to be fork-tender — they’ll finish cooking in the oven). Transfer to a plate to cool.
  3. Add another tbsp or so of oil to the pan and add the kale. Stir for a few minutes, then add a healthy splash of water and a dash of S&P, and cover. Turn heat down to medium-low and let kale wilt for about 10 minutes. Once it’s done, drain it through a colander and rinse with cool water. Press out as much liquid as possible.
  4. Chop/prepare the remaining filling ingredients. Combine eggs and milk with S&P; whisk thoroughly. Add all the veggies and the cheese. Stir to combine and pour into the prepared casserole pan. Bake for 45 minutes, until cooked through. You can turn the broiler on for a minute or two at the end to get a nice color on the top and to be sure the eggs are set through.
  5. Cut into squares to serve. To reheat, microwave for 60-90 seconds and enjoy!


  1. I agree. A little effort on Sunday will reward you all week with a healthy lunch . Great idea!

  2. This looks great! I’ve been making a 12-egg frittata every Sunday for the past four or five weeks (based on my Mediterranean Frittata recipe), but in a round 12-inch cast iron pan rather than a baking dish. I love the simplicity of this idea, though. And I love your idea to add kale! I’ve only ever made it with spinach… Most of all, I love that all of my wintry weekday breakfasts are taken care of in advance! 🙂

    1. I’ve made it in the skillet before too but decide this was easier for portioning out for breakfast. Also, I love how the parchment keeps the eggs from getting that weird browned exterior (which wasn’t even the goal going into it — easy clean-up was!)
      I’ve since made a southwest-style frittata and decided that 1. black beans are amazing in it. 2. Sweet potato…less so. But isn’t that the fun of cooking? 🙂

      1. Hm, I’ve never had that problem with the eggs getting a browned exterior in my cast iron (but I bake it in the center of the oven and cover the cast iron pan with tin foil while it bakes…). I’m sure yours is easier for portioning out into to-go containers, etc. Ooo and black beans do sound amazing in a frittata! I’ve never once thought of adding beans…

  3. […] won’t work for you on a weekday morning when you’re trying to get out the door (try this instead), it’s become a weekend staple for me. Plus, it is hearty enough to keep you full for […]

  4. […] and let it simmer away slowly on a Sunday afternoon while I tended to other things (like making a frittata for the week), ready to enjoy that night for dinner or during the week — just heat up and […]

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