Best Frittata
  • Email Email
  • Print Print

Best Frittata

Submitted by: Rebecca Walsh

Prep Time: 1 Hour

Cook Time: 0 Seconds

Servings: 12

This is a delicious frittata that lasts well in the fridge to serve as healthy breakfasts for the family for a week.


    1/2 c. water

    24 egg

    1 yellow onion

    2 med. red bell pepper

    2 head broccoli

    8 oz. white mushrooms

    1 bag baby spinach

    6 oz. cheese, any type

    2 tbsp. coconut oil

    12 oz. beef, grass-fed or pastured, organic


Preheat oven to 350ºF. Grease a 9x13-inch casserole dish with 1-2 tablespoons of coconut oil.

Cook and cube beef.

Beat eggs in a large bowl with 1/2 cup water. Do not over beat or the frittata will be dense.

Heat 1 tablespoon of coconut oil in a skillet. Chop onion, peppers, broccoli, and mushrooms so they are uniform in size. Add all of those vegetables to the skillet, and cook until just softened. Allow the vegetable mix to cool to room temperature or just slightly above. (It can also be placed in the fridge overnight if you want to prep ahead of time.)

Add the cooled vegetable mix, spinach, and grated cheese to the eggs and mix well.

Pour into the prepared casserole dish and bake for 1 1/2 to 2 hours. It will be slightly liquidy when cooked through, but no egg should remain on tester stick.