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One Pan Frittata

Make tonight’s dinner fun with this simple one-pan dish. And feel free to substitute your veggies and use what you have on-hand. Try diced pepper instead of tomatoes, or chopped kale instead of spinach. Have fun with this!
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Breakfast
Servings 4


  • 8 Eggs
  • 1/4 cup unsweetened almond milk
  • 1 tsp extra virgin olive oil
  • 1 clove garlic minced
  • 1 handful baby spinach
  • 1 small zucchini  sliced
  • 1 handful cherry tomatoes  halved
  • 1 pinch dried herbs such as parsley, sage, paprika, turmeric etc.
  • 1 pinch sea salt and black pepper  to taste


  • Preheat oven to 375F. Whisk together eggs and almond milk.
  • Heat an ovenproof skillet (e.g. cast iron) on the stove with the olive oil. To the hot skillet add garlic, spinach, and zucchini. Cook for 1-2 minutes until the spinach wilts and the zucchini starts to soften. Add the tomatoes, herbs, spices, salt, and pepper. Pour in the eggs.
  • Place the skillet into the oven and bake for 20-30 minutes, until eggs are set. Serve & enjoy!
Keyword frittata