Quick and easy for busy mornings, this 3-Ingredient Baked Frittata is a high-protein breakfast you can grab and go!
Vegetarian, Gluten Free, Grain Free, Nut Free, Soy Free
A nourishing breakfast ready in minutes sounds great for hectic mornings.
What about you?
Mornings can be hectic, so grab-and-go breakfasts are one of the most common requests I get from clients, family and friends. To keep you satisfied until lunch, aim to combine protein and fiber for a balanced morning meal.
I’m a big fan of chia pudding for make-ahead breakfasts, but if you prefer eggs and don’t want to spend extra time in the morning, this 3-Ingredient Baked Frittata is the perfect solution.
It lets you keep your sleep and still enjoy a hearty, protein-packed breakfast.
This 3-Ingredient Baked Frittata is…
- Perfect for food prep—even if it’s the only thing you make that week
- Made with just 3 ingredients plus simple spices
- Easy to make and hard to mess up
- Great for feeding a brunch crowd
- A satisfying option for breakfast or dinner
- Vegetarian
- Gluten free and grain free
- Totally customizable based on what’s in your kitchen
The recipe is intentionally basic so you can adapt it to your taste and ingredients on hand.
Have leftover veggies from last night’s stir fry? Toss them in. If your fridge is bare, defrost a bag of frozen vegetables and use those.
Not a fan of turmeric or oregano? Omit them. Want more richness? Add cheese or use all whole eggs.
There’s no single “wrong” way to make this frittata. The only caution is to avoid overcooking—no one likes rubbery eggs. Bake just until set and golden on top so reheating in the morning stays tender.
Cook it right and you’ll have an excellent, make-ahead breakfast.
Let’s cook…
3-Ingredient Baked Frittata
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- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4–5 servings 1x
Ingredients
Scale
- 10 eggs
- 1/3 cup milk of choice (I used non-dairy Ripple milk)
- 2 cups cooked vegetables, chopped into uniform, bite-sized pieces (any leftovers work!)
Spices:
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon turmeric
- 1/4 teaspoon red chili flakes (optional)
- Salt, to taste
Instructions
- Preheat oven to 350°F. Lightly coat an 8 x 8-inch pan with nonstick oil spray.
- Whisk eggs and milk together in a medium bowl until smooth and uniform.
- Add spices and whisk until combined.
- Spread the vegetables evenly across the bottom of the prepared pan. Pour the egg mixture over the vegetables and gently swirl to distribute.
- Bake for 30–35 minutes, until eggs are set and the top is lightly golden. Avoid over-baking to prevent rubbery texture.
- Serve warm or let cool and cut into individual portions for the week. Reheat each portion in the microwave for about 30 seconds. Enjoy!
Don’t forget to PIN IT…
I reheat a piece of baked frittata for about 30 seconds and it’s ready to stuff into a whole wheat pita, add to a sandwich, or include with lunch.
What’s your go-to food prep breakfast?
XO