Breakfast on-the-go: Easy Veggie Frittata Recipe

About mid-trip during our vacation to Canada, we had access to a kitchen. After almost 5 days of not cooking, I was excited to make food for my husband and myself. We’d climbed hard that afternoon, and after getting off my last route for the day, I wasn’t sure I’d even be able to stand up and hold a spatula, but by the time we picked out or feast at the grocery store, I had regained some steam and was ready to cook!

Dinner was delicious, but I hadn’t quite filled the 4-day cooking void, so I decided to make breakfast for the rest of the week too!

Enter, delicious frittata!


With climbing on the agenda for the remainder of our trip, I wanted to make breakfast as streamline as possible so that we could get out the door quickly each morning. I decided that a veggie-filled frittata would do the trick nicely. This one, as with most of my cooking, does not require any measuring — perfect if you’re in someone else’s kitchen and can’t find anything, or simply don’t want to dirty a bunch of measuring spoons and cups (the case for me basically all the time).

I love a good frittata, because it involves a bowl and a skillet and that’s it. We cut it into 6 pieces to last for three mornings, one for each of us. It was so good and so filling that we ended up eating lunch at around 3pm each day. (It also helped that we were climbing all day, which is WAY more exciting than sitting at a desk. Have you ever noticed how much hungrier you are at your desk than when you’re out and about? I suppose that’s fodder for another post one day…)

Easy Veggie Frittata


  • 12 pastured eggs (in Canada, they call them VeggieFrittata3“free-run”)
  • 1/2 can of full-fat coconut milk (affiliate link)
  • 1 small box of baby spinach — not the big giant box, the one that gives you about 2 salads’ worth
  • Butter (affiliate link) – coconut oil works too
  • Cherry tomatoes, halved (I used a box with a variety of colors which made the finished product very pretty) — use however many you want in your frittata. I used 6.
  • Kerrygold Dubliner cheese (or your favorite white cheese) — slice into thin pads, again, as much as you want. I cut enough to loosely cover the top of the frittata.
  • Salt and pepper to taste
  1. Preheat the oven to 375F
  2. Beat the eggs, coconut milk, salt, and pepper in a large mixing bowl
  3. Warm an 8 inch oven-safe cast iron skillet and add butter and half the box of spinach
  4. Cook the spinach just long enough to wilt, then add to eggs, repeat with the other half
  5. Turn off the stove and add a bit more butter to the skillet, enough to grease bottom and sides
  6. Pour egg and spinach mixture into the skillet
  7.  Lay the halved tomatoes and pads of cheese along the top of the mixture
  8. Bake at 375F for 15 to 20 minutes. It’s done when the middle is cooked through and the top is golden brown (you can use a fork to test the middle, or just press down with your finger to feel that it’s firm).
  9. It should pop right out of the skillet and onto a plate in case you don’t want to leave your skillet in the fridge all week.

easy veggie frittata


FTC DISCLOSURE: This post contains affiliate links, which means I may receive monetary compensation if you click and purchase it. I only link to products that I USE and LOVE. All opinions are my own.

Rainbow Frittata – Easy Breakfast that Keeps in the Fridge

rainbow frittata

I love a good frittata. They’re easy to make, they leave room for creativity, and they keep well in the fridge so you can have a ready-made breakfast waiting for you on weekdays. Playing with the endless possibilities that come with baking eggs in the oven has unleashed some epic Sunday morning breakfasts in my house lately. I almost feel silly for ever paying a restaurant to make me a frittata.

I’ve recently confirmed that you can put basically anything in a frittata and it will be delicious. In fact, there’s a podcast about this very topic over at Table to Farm, a short podcast that’s been entertaining and educating me lately. In their frittata episode, they even suggest throwing leftover mac and cheese into the mix. Great idea! (sadly, I just noticed that Table to Farm is a year old and they haven’t made any new episodes. Boo.)

This particular gem covers the colors in the rainbow pretty well, because I was able to find a bright orange cauliflower at the market this week. It’s gorgeous!


I also used pastured eggs from my in-laws’ neighbors (they have 24 chickens!), and some of those egg shells were blue — maybe it’s a stretch to say that this frittata actually includes the color blue, but I’m counting it for the sake of the name Rainbow Frittata.

The beet greens have red stems and purple leaves, the kale is green, and the egg yolks are electric yellow (find out why the yolks were so vibrant in these pasture eggs).rainbow frittata

Rainbow Frittata:


  • 10 pasture eggs
  • 1/2 cup coconut milk
  • orange cauliflower (or regular if you can’t find orange) — chop up as much as you like!
  • beet greens (chard works great too)
  • kale
  • lemon pepper
  • season salt
  • garlic powder
  • EVO or coconut oil
  • feta cheese (I used goat feta)
  • salt and pepper to taste


  1. Preheat oven to 450 degrees
  2. Chop cauliflower into small pieces
  3. De-vein the kale and chop all greens
  4. Lightly saute for 8 to 10 minutes in a bit of EVO or coconut oil
  5. Whisk the eggs and coconut milk until uniform and pour over veggies
  6. Add in the feta
  7. Bake for at least 20 minutes, might take longer, depending on your oven — you’ll know it’s done when a fork comes out clean from the middle
  8. Let rest for 5 minutes before serving
  9. Slice and serve1rainbowfrittatabitecwb


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