What the Frittata?


A “kitchen sink” meal at its finest.

I love frittatas! They can be made in countless different ways without requiring too much skill. They are a great option for when you are strapped for time and/or need to get rid of produce in your crisper.

I especially like this Greek inspired version with olives, peppers, spinach and feta. While easy to make (think quick weeknight dinner!), it tastes fancy enough to serve for brunch with your fancy friends.


  • 2 tablespoons coconut oil
  • 1 small yellow onion, diced
  • 2 cloves of garlic, minced
  • 1 small red bell pepper, diced
  • 2 cups spinach
  • 1/4 cup pitted kalamata olives, roughly chopped
  • 1/4 cup fresh herbs (such as basil and oregano), finely chopped
  • 1/4 cup feta cheese, crumbled (optional)
  • Sea salt and fresh ground pepper to taste
  • 6 organic eggs
  • 1/4 cup unsweetened coconut cream or organic half & half



  1. Preheat the oven to 350º F.
  2. In a large ovenproof sauté pan, heat the coconut oil over medium-high heat.
  3. Add the onions and garlic and cook until soft.
  4. Stir in the bell pepper and cook for another few minutes.
  5. Add the olives, spinach, herbs, feta, salt, and pepper. Stir and cook until everything is soft and the spinach starts to wilt.
  6. While the vegetables are cooking, in a medium bowl, whisk together the eggs and coconut milk or half & half. Pour the egg mixture over the vegetable mixture and transfer the pan to the oven.
  7. Bake for about 20 minutes or until the eggs are firm and everything is set.
  8. The frittata can be served hot or cold and pairs well with a simple green salad with a balsamic vinaigrette.

Teachable Tips:

  1. Eggs, eggs, eggs! I write a lot about eggs and that’s because they are tiny nutritional miracles! They are a true superfood given they contain enough nutrients to make one cell turn into a baby chicken (Authority Nutrition). An affordable source of quality protein and healthy fats, eggs don’t just taste delish, they are also very satieting.
  2. With this dish you can pretty much use any vegetable you have on hand – mushrooms, broccoli, squash, zucchini…you get the idea!
  3. Frittatas are equally as yummy for breakfast, lunch or dinner. Since they hold together when transported, they make for a perfect potluck and leftovers option. I always put some in my kids’ lunch boxes for school the next day.
  4. Not sure which kind of pan to buy? How about this one? I have been using it daily for the past five months and still absolutely love it!



5 thoughts on “What the Frittata?

  1. Hey; I just nominated you; in the Love and Hate challenge; if you want to participate in it, just copy past the image; and the parts of the rules; and add you own; list;))) and Have fun with this;) I know I did, I sure do like this recipe too:))


  2. Pingback: Miri’s Tomato Butter | The Healthy Haus

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