Quarantine Cuisine: Baked Egg Frittatas

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Quarantine Cuisine: Baked Egg Frittatas

  • Author: Allison Coleman
  • Yield: 6 1x


Here’s a simple recipe I make, and eat often for lunch.  It’s very easy to prepare, and also very easy to make ahead and reheat. Get creative with your additions for a simple, healthy meal – whether it’s for breakfast or lunch. Enjoy!



½ cup chopped broccoli

1/3 cup diced bell pepper

1/3 cup partially cooked and diced asparagus

45 white mushrooms, chopped

¼ cup finely-diced onion

1/3 cup diced ham (I cut up two deli slices)

6 eggs

½ cup milk or half & half

1 cup shredded sharp cheddar cheese

salt & pepper


Preheat the oven to 365F. 

Scatter a mixture of chopped broccoli, bell pepper, asparagus, mushroom, onion, and ham into the wells of a non-stick cupcake pan. 

Scramble the eggs with milk or half & half and season with salt and pepper.  Spoon even amounts of egg mixture into each well, then blend with the vegetables. Top each well with cheddar cheese shreds. 

Bake for about 25 minutes, or until the frittatas are set.  Remove the pan from the oven, and let the frittatas cool slightly. Then, remove them from the pan and serve, or let them finish cooling on a rack before storing.


I use as many organic ingredients as possible.