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Breakfast Frittata

A Breakfast Frittata is a substantial low carb breakfast or brunch option to keep the family full and happy until the next meal. 
Cook Time1 hr
Total Time1 hr
Course: Breakfast and Brunch
Cuisine: Italian
Keyword: 30 Minute Meals, Breakfast and Brunch, Diabetic Friendly, Gluten Free, Low Carb
Servings: 6
Calories: 157kcal
Author: Healthy World Cuisine


  • 8 whole eggs
    or egg beaters
  • 1 cup milk
    or dairy alternative like almond milk
  • 1 cup mozzarella cheese
    or cheese of choice
  • 1 cup sausage
    our family likes spicy breakfast sausage but you can use bacon, ham, etc.
  • 1 cup bell peppers
    or a mixture of vegetables your family will eat like onion, spinach, or even mushrooms
  • 1 tsp salt and pepper
    to taste
  • 1 tsp dried mustard
  • 1/2 tsp hot pepper flakes
  • 1 tsp basil
  • 1 tbsp chives
  • 1 tbsp olive oil


  • If you wish to use any breakfast meets such as bacon, sausage, ham etc,- chop up and add to skillet and cook on medium heat until golden brown. Then remove breakfast meats and place on plate lines with paper towels and set aside. Drain pan of excess fat/oil, but leave one teaspoon oil in pan to cook the frittata.
  • Preheat oven to 350 degrees F (176 C)
  • Beat eggs and add salt and pepper, milk, dry mustard, dried pepper flakes and any fresh spices or herbs you wish.
  • Chop vegetables and prepare them to add to the frittata 
  • If you choose not to use breakfast meats, then now add 1 teaspoon of olive to coat pan to prevent the frittata from sticking to pan. Place skillet on medium heat on top of stove.
  • Add egg mixture to pan- Do Not Stir- leave set.
  • Add cheese, vegetables, breakfast meats and other items as you wish and let cook undisturbed on top of stove for about 2-3 minutes so that a nice crust forms on the bottom of pan.
  • Transfer breakfast frittata to oven and cook for about 45-50 minutes until the knife comes out clean and the frittata is lightly browned and puffed.
  • Take a sharp knife and run it around the edges of the pan. Cut into pie wedges and enjoy with fruit and toast for breakfast or a nice salad if serving for brunch or lunch. Enjoy!


There are 2 ways to make a breakfast frittata.
Prep in advance: One way is to make and prep all the ingredients the night before and then place into a greased oven proof dish and put in fridge overnight, covered in saran wrap. In morning, take out dish from refrigerator about 45 minutes in advance to allow to come to room temperature while preheating oven to and bake at 350 degrees F ( 176 C) for about 45-1 hour until knife comes out clean. (Allowing the dish to come to room temperature prevents the dish from breaking due to the temperature difference between cold dish and hot oven)
Prep and cook the day of: Prep all of your items and put in an iron skillet and cook on top of stove until just starts to set then transfer to 350 degrees F ( 176 C) over for about 45- 50 minutes or until knife comes out clean.
I will demonstrating the prep and cook the day of option as the iron skillet has a nice rustic presentation and makes a nice crispy crust and soft and fluffy egg inside.


Serving: 4g | Calories: 157kcal | Carbohydrates: 4g | Protein: 8g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 618mg | Potassium: 155mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1051IU | Vitamin C: 32mg | Calcium: 142mg | Iron: 1mg