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Eat This: Make-Ahead Breakfast Frittata

Feature, Healthy & Easy Recipes, Low FODMAP & Gut Health Recipes | October 1, 2015

A beautiful rainbow of different fruit and vegetables in a pile.
Eat This: Make-Ahead Breakfast Frittata Featured Image

This breakfast frittata is my go-to weekday prep-ahead meal. I often make a frittata on Sundays, and then my husband and I will have it for breakfast on Monday – because we all know how hard it is to get out of bed on Mondays. The only problem is deciding who gets to have it for breakfast on Tuesday!

I also LOVE serving this for brunch – my guests ┬áthink it’s so fancy! Little do they know, I can whip this up in 5 minutes flat!

Make-Ahead Breakfast Frittata

Eat This: Make-Ahead Breakfast Frittata
Recipe Type: Breakfast
Author: Andrea Hardy, RD
Prep time:
Cook time:
Total time:
Serves: 3 servings
  • 6 eggs
  • 6 pieces of deli ham - diced
  • 2 oz white cheddar (I love Balderson 2 yr cheddar for this - its so nutty and rich, it complements the eggs perfectly. Any cheese will do though, mozza, shredded tex mex, etc.) - diced
  • 1/2 red pepper - diced
  • Salt and pepper, to taste
  • Any additional spices or herbs (see below)
  1. Pre-heat oven to 350 degrees
  2. Spray 8" cake pan with cooking spray
  3. In a large bowl, mix all eggs with fork or whisk
  4. Stir in remaining ingredients
  5. Bake at 350 degrees for 35-45 minutes, or until you wiggle the pan and there is no movement in the centre.
  6. Let cool slightly, and slice up

Frittata Tips and Tricks

  • I like to add a bit of greek seasoning or Mrs. Dash to add some spice. In the summer, fresh chives go very nicely in this dish!
  • This is fantastic along-side a nice breakfast salad with mixed greens and a bit of lemon balsamic vinegar
  • I LOVE making this dish on a Sunday, and wrapping each portion individually for many breakfasts during the week – microwave for ~30 seconds to re-heat (watch closely – eggs are known to explode in the microwave when left unattended!)
  • Other great ingredients include:
    • brie and mushrooms
    • goat cheese, sun-dried tomato and spinach
    • Smoked salmon and asparagus with a squeeze of lemon



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