(You can substitute the vegetables with whatever is in the fridge)

  • Bunch of steamed spinach

  • Mixed Mushroom & Tarragon

  • One quarter green or red pepper

  • Cup of shrimp

  • 1 clove of garlic

  • Oregano and salt to taste

  • 4-6 eggs, depending on the size of your skillet 8. Half a cup of your favourite cheese

  • Quarter cup of milk or cream


  1. Start by whisking together the frittata base: a simple mixture of eggs, almond milk (or any milk), garlic, salt, and pepper. Set aside.

  2. Then, sauté your veggies in a 10 or 12-inch cast iron skillet just until tender.

  3. When the veggies are ready, stir in any spices or herbs before adding the eggs. Pour in the frittata base, and shake the pan gently to distribute it among the vegetables.

  4. Sprinkle your frittata with cheese and transfer the pan to a 400-degree oven.

  5. Bake for 15 to 20 minutes, or until the eggs are set and the top is lightly golden around the edges.

  6. Allow the frittata to cool slightly before slicing and devouring!

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