Healthy Frittata - On The Go

Inspired by Spain’s tortilla de patatas, the frittata has found a home in Canadian kitchens as a quick, healthy, and adaptable dish. It’s my go-to for using up vegetables, and with a little cheese baked on top, it turns golden, hearty, and comforting. Perfect for breakfast, brunch, or a simple lunch — and it keeps well in the fridge for busy mornings.

Prep Time: 15 minutes

Total Time: 30 minutes

Serves: 4–6 portions

Ingredients

• 1 onion, finely chopped

• 1–2 bell peppers, chopped

• A handful of mushrooms, sliced

• A handful of spinach

• 1–2 tomatoes, chopped

• 1 cup cooked meat (chorizo, bacon, or chicken)

• 4–6 large eggs

• ¼ cup milk

• Salt and pepper, to taste

• ½–1 cup grated cheese (cheddar, mozzarella, or whatever you have)

• Olive oil or butter, for frying

Method

• Preheat oven to 180°C (350°F).

• Heat oil or butter in an ovenproof skillet. Sauté onion until soft, then add peppers, mushrooms, and spinach. Cook until tender, then stir in tomatoes and meat.

• In a bowl, whisk eggs with milk, salt, and pepper. Pour over vegetables, gently folding until the eggs resemble slightly underdone scrambled eggs.

• Sprinkle cheese evenly on top. Transfer skillet to the oven and bake 10–15 minutes, until golden and set.

• Slice into wedges and serve warm.

Variations

• Vegetable Garden – use zucchini, asparagus, or whatever’s in season.

• Prairie Style – swap in Canadian cheddar and farm-fresh ham or bacon.

• Mediterranean – add olives, sun-dried tomatoes, and feta for a bold twist.