Grab ‘n’ Go Frittatas

Prep Time: 5 minutes

Cook Time: 20 minutes

Yield: 12 frittatas

These are a great portable source of protein. Prepare them over the weekend, or whenever you have a few extra minutes and eat them throughout the week. This is meant to be more of a guide than a recipe – use whatever ingredients you’d like and experiment.


1 dozen eggs

cooking spray (preferably avocado oil or olive oil) to coat muffin tin

Choose from any of the following:

frozen thawed and drained spinach or kale (or pre-cooked if you don’t like frozen)

tomatoes, diced

onions, diced

red or green bell peppers, diced

mushrooms, diced

goat cheese crumbled

bacon, crumbled

basil, finely chopped

salt and pepper to taste (garlic and onion powder work too!)


• Preheat oven to 350° F. Spray a muffin tin with nonstick cooking spray. Set aside.

• Whisk the eggs in a bowl. Add salt and pepper to taste as well as any other seasonings you are using.

• Place 2-3 items from the ingredient list into each cup. You can customize each muffin cup however you'd like! Pour the egg mixture on top, leaving 1/4" from the top.

• Bake for 20 minutes, or until a sharp knife or toothpick comes out clean for each frittata. Remove from oven. Use a knife to go around the edges and pop each one out.

• Store in refrigerator if you will be eating them within the next 5 days, otherwise, wrap and store in the freezer.

• They can be reheated in the toaster oven for 375 for 5-7 minutes. Enjoy!

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