One Pan Egg Frittata

We’ve been talking a lot about healthy eating and recipe inspiration. Earlier in the summer, I posted on Instagram one of my favorite recipes for a quick and easy meal that can nourish you throughout the week. Many of you expressed interest in the post, so here it is! Memorialized all in one easy-to-find place on the blog.

This frittata is a great way to have a high protein, energizing breakfast that’s tasty and versatile. Switch around the veggies that you include in the frittata or pair it with various condiments like hot sauce, sriracha, or salsa.

It keeps in the fridge for up to 5 days, so make it on a Sunday and you're set for the work week.

Presenting: The One Pan Egg Frittata

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Ingredients:

  • 12 eggs (ideally pasture-raised or free-range)

  • 2 bell peppers

  • 1 jalapeño

  • Handful spinach

  • Protein of choice – I usually go for 4 small to medium chorizos sliced, but you could also leave out the protein altogether (the frittata pictured here is sans protein besides the eggs)

  • Cooking fat of choice – I use grass-fed butter because it keeps the eggs creamy while they bake

  • Salt and pepper to taste (you may want to use more or less depending on your protein choice)

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Directions:

  1. Preheat the oven to 360 degrees.

  2. Heat an oven-safe pan. Then, add the butter or oil.

  3. Thinly slice the bell peppers. Chop the jalapeño.

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4. Add the peppers to the pan, stirring occasionally. Sauté for 3-4 minutes.

5. While the peppers are cooking, crack all the eggs into a large bowl and whisk until even. Add a pinch of salt and a dash of pepper to taste.

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6. Add the jalapeño and chorizo or other type of protein to the pan. Stir occasionally for 2-3 minutes.

7. Add the spinach and stir until it begins to wilt.

8. Pour the eggs into the pan. Place in the oven for about 30 minutes.

9. Slice and store in the fridge for up to 5 days.

Bon appetit!

In summary:

  1. Preheat the oven to 360 degrees.

  2. Heat an oven-safe pan. Then, add the butter or oil.

  3. Thinly slice the bell peppers. Chop the jalapeño.

  4. Add the peppers to the pan, stirring occasionally. Sauté for 3-4 minutes.

  5. While the peppers are cooking, crack all the eggs into a large bowl and whisk until even. Add a pinch of salt and a dash of pepper to taste.

  6. Add the jalapeño and chorizo or other type of protein to the pan. Stir occasionally for 2-3 minutes.

  7. Add the spinach and stir until it begins to wilt.

  8. Pour the eggs into the pan. Place in the oven for about 30 minutes.

  9. Slice and store in the fridge for up to 5 days.

Planning to try this recipe? Let me know what you think of it in the comments!