7 Reasons to Batch Cook Frittatas
My Reasons for Batch Cook Frittatas
Every morning I wake up and songbirds help me dress the children. Then, the whole family sits down to a gourmet, balanced breakfast as we sing merry songs. That’s how you start the day too, right?
Like everyone, mornings are a struggle. Sometimes the kids, I have 2 toddler boys, go to daycare in the same clothes two days in a row… ok, often they do. To survive I must plan and be prepared. So, I batch cook frittatas.
I like my first meal to be low carb and contain as many veggies as possible, so frittatas are a no-brainer.
7 Reasons to Batch Cook Frittatas
- Taste great- no one wants a breakfast that tastes crappy
- Contains veggies, protein, and fat- I like starting my day with veggies, that way no matter what happens that day, at least I have had some veggies. The healthy fats nourish your body and help you feel full.
- Low carb- when I start my day with a low- carb breakfast, I just feel better. If I start my day with an insulin spike I tend to crave more sugar they whole day.
- Easy to batch cook and keep well- You only to make breakfast once a week!
- Can be enjoyed hot or cold- Just grab and go, I usually eat them in my car (they also are low crumb), but my husband heats them up.
- Endless flavor options- Some people don’t like to eat the same thing every day. The flavor possibilities are endless! And because of the individual nature, you can make everyone’s favorite, in the same batch even.
- Batch cooking is a great tool to help you meet your health and fitness goals. Check out this great OSF podcast about batch cooking.
- Whisk all ingredients together
- Pour into 6, 4 oz. silicon molds.
- Place on a sheet pan and bake 300° F 20-30 minutes, until the egg is just set, and the frittatas are puffed up. (As they cool, the shrink back down.)
- Store in the fridge up to a week.
Basic Frittata Recipe
- 12 eggs, pasture raised, here is why I spend the extra money for Vital Farms eggs.
- 2 tablespoons fat, I like avocado, coconut, olive oil, or bacon grease.
- 2 tablespoons water
- Salt, to taste
- Whisk all ingredients together
2. Pour into silicon mold*
3. Place on a sheet pan and bake 300° F 20-30 minutes, until the egg is just set. I use my toaster oven if I am only baking one batch. We don't have a microwave in our kitchen so our toaster gets a lot of use.
*I LOVE these molds they are a great personal size and I use them for freezing bone broth. You can use muffin tins, but you must grease them first. It may also be harder to clean the tins afterward. But if you just want to give frittatas a try before you buy something, they may be the best option for you. Muffin tins make more (smaller) frittatas and will take less time to cook (about 15 minutes).
Flavor Options
Bell Pepper and Kale
- ½ onion, finely chopped
- 1 bell pepper, chopped
- 1 bunch kale, destemmed and chopped
- 1-3 garlic cloves, minced
- ¼ cup Balsamic vinegar
- (avocado or olive oil)
- In a skillet over medium heat, saute onion and bell pepper with some oil, until browned.
- Add garlic and stir until you can smell it.
- Turn heat to medium-low and start adding kale, a handful at a time. Stirring as you go
- When most of the kale is wilted, add vinegar
- Stir around until all the kale is totally wilted
- Take off heat
- Meanwhile, make egg mixture
- Divide eggs equally-ish
- Add veggie mixture, filling to the very top
- Bake 300° F 20-30 minutes until egg is just set
Curry Broccoli
- 1 head broccoli, cut into florets
- 1 tablespoon curry powder
- 1 teaspoon cumin (optional, but I’m obsessed with cumin, and I think it is AMAZING with eggs)
- (coconut oil)
- Drizzle broccoli with avocado or coconut (melted)
- Sprinkle with about ½ salt
- Roast 425° F about 15 minutes until lightly browned
- Meanwhile, make egg mixture, including curry powder and cummin
- Divide eggs equally-ish
- Add veggie mixture, filling to the very top
- Bake 300° F 20-30 minutes until egg is just set
Bacon Spinach
- 6 oz Nitrate-free Bacon, chopped
- ½ onion, finely diced
- 1-3 cloves garlic, minced
- 5 oz spinach, frozen then crumbled into small pieces*
- (bacon grease)
- In a skillet over medium heat, cook bacon and onion together until brown.
- Stir in garlic
- Turn off heat
- Stir in spinach crumbles
- Meanwhile, make egg mixture
- Add bacon mixture including about 2 tablespoons bacon grease.
- Mix together
- Divide eggs equally-ish
- Bake 300° F 20-30 minutes until egg is just set
*I like keeping some greens in the freezer always. I put them in eggs, smothers, or whatever needs some green. I like keeping them in the freezer because they won’t go bad, even if you buy in bulk, and studies have shown some nutrients are more bioavailable after the veggie is frozen.
Tips
- Cook extra veggies the night before with dinner to use later
- Use any leftovers you may have in the fridge
- Try new veggie/spice/flavor combinations
- After frittatas are done baking, but still hot, sprinkle a little cheese on top
- Slice to put over a salad
- Keep them simple and add a vegetable puree to make them more kid-friendly (and add cheese)
- Use frozen veggies. Frozen broccoli roasts up really nicely, not so much Brussels sprouts 🙂
About Gina
Gina Ciolkosz is a Personal Cook and Health Coach living in Anchorage, Alaska. She has a Bachelor’s of Science in Physiology and is an American Council on Exercise certified Health Coach. For the past six years, she has lived in Alaska, where she can’t get enough of the active Alaskan lifestyle that for her includes hunting, fishing, hiking, and the occasional weekend race. She loves to cook for people and enjoys the challenge of making healthy food taste delicious. Open Sky Fitness Podcast was the first podcast she came across, which helped her realize she wanted to work in the health and wellness industry.
Check her out at Wild and Well Fed and follow her on Instagram
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