I’ve been experimenting lately with some new breakfast recipes that aren’t smoothies or oatmeal. I finally found a winner: frittata.


Apparently I’m also into food that rhymes. Like my burrata frittata, now this. Somewhere, my grandfather just rolled over in his grave and giggled at me. He knows where I get my secretly corny sense of humor.

So why am I digging this breakfast so much? Let’s count the ways:

  1. Packed with veggies and lean protein from eggs, egg whites, and cheese, it actually keeps me full through the morning.
  2. It’s really easy to make and is brilliant for repurposing leftovers.
  3. It’s extremely versatile—endless flavor combinations. I know I said it’s a breakfast, but I’ve also been enjoying it as a lunch or easy dinner option too.
  4. I can make it once and get multiple servings. As the main event of the meal, I get two servings, but you could also cut into quarters and serve with a side salad.
  5. It’s damn delicious.
  6. AND! It gives me an excuse to use the cast iron pan I bought last year and barely used. Makes me feel like the domestic goddess it’s more or less impossible to be in a NYC studio apartment.

This is great on its own, but if you need a little carbs on the side, my go-to is roasted sweet potato wedges.


Frittata with Greens and Ricotta


  • 1 tablespoon olive oil
  • 1 small yellow onion, dived
  • 1 clove garlic, minced
  • 1/4 cup red wine (optional)
  • 4 ounces white or cremini mushrooms, sliced*
  • 4 cups kale or other greens, chopped
  • 1 tablespoon Herbes de Provence
  • 2 eggs
  • 1 1/4 cups liquid egg whites
  • 1/2 cup nonfat or part-skim ricotta, softened
  • 1 tablespoon really good Parmesan


  1. Preheat oven to 350 degrees F.
  2. In a cast iron or skillet or similar oven-proof pan, heat oil over medium heat. Add onion and sauté until translucent. Add
  3. garlic and cook another minute or until fragrant.
  4. Add wine and allow liquid to cook down for a minute or two before adding the mushrooms and herbs. Cook until mushrooms begin to soften, about 3 minutes.
  5. Add kale. Cook until kale is wilted, about4-5 minutes. Remove from heat and aside.
  6. Meanwhile, whisk together eggs, egg whites, and cheese.
  7. Pour egg mixture over veggies. Bake at 350 degrees for 40-50 minutes or until eggs are set. Allow to sit 10 minutes before slicing.

Serves 2-4

*Don’t like mushrooms? This is great with pretty much any veggies. Try sliced zucchini or summer squash.

What’s your favorite breakfast? 

I’m still all about these savory oats and this smoothie bowl. I also think I need to revisit these 2-ingredient sweet potato pancakes soon.

**This post may contain affiliate links.

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