Basic Crispy Frittata

Everybody should learn how to make eggs once they start cooking for themselves. Wheaties with milk and orange juice with a side of toast just don’t cut it for variety. You can do anything with eggs. Scrambles aren’t exactly my cups of tea so I always had omelets. Little did I know that you could make a frittata without an oven! I experimented for many meals and succeeded every time.

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It literally looks and tastes like pizza. And if you’re oh-so curious to know what the bottom looks like, it is so crispy and brown on the bottom! Deeeeeelish!

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And also, this is a guilt-free meal to enjoy in front of the television. Put it in an empty pizza box, turn on Netflix and eat the entire pie. Go ahead. Really.


  • Eggs or egg whites–measurements will vary depending on how small or big you want it to be, but 2/3 cup egg whites is the bare minimum for a fluffy result; for a thick frittata (and more nutrients), use at least one whole egg with egg whites 🙂
  • Veggies of choice: I used 1 mushroom, 1/4 cup chopped spinach, and 2 TBSP chopped onions
  • Protein of choice
  • 2 TBSP organic tomato or pasta sauce that are purely tomatoes
  • 1 tsp coconut/olive oil, grass-fed butter or any nonstick spray to grease the pan (this makes the bottom crispy!)
  • Pinch of baking powder
  • Optional:
    • Cheese (I’m not the hugest fan of cheese in general but I think mozzarella and goat cheese would taste the best)
    • Protein (great ones are chicken, turkey sausage [see bottom of post], grass-fed beef, pork shreds or tofu!)
    • Fruits and legumes such as walnuts, avocados, almonds, etc.
    • Chili sauce or spices
    • Thickener like coconut flour

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  1. Heat a pan on medium-low and spray with coconut oil
  2. Whisk egg mixture together with baking powder and spices (if any).
  3. Chop your add-ins finely and mix in with the eggs. If you want, you can stir in your sauce as well but this makes the egg a little more wet.
  4. When the pan is hot, pour egg mixture and spread veggies evenly. Turn the heat slightly higher for a crispier crust, but not all the way otherwise you may burn the egg.
  5. Put a lid on top of the pan and let heat until the top is completely cooked.
  6. Serve on a plate and top with other condiments or additions 😀

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Do you also like eating your eggs with a spoon? I don’t know, I think it’s much better than a fork. But that’s just me 🙂 I know, I’m weird!

Other Topping Ideas:

Mozzarella Caprese Pizza

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Caveman Pizza

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Indian Lentil and Sweet Potato Curry Pizza


Have you pizza and eat it too!


2 thoughts on “Basic Crispy Frittata

  1. I’ve always been a little scared of making a frittata for one because I didn’t want the bottom to burn + the top to be raw. But this looks scrumptious with the bottom crispy. Now I have to try it out – dinner tomorrow? 😉


    1. Thank you so much! It always helps if you put a lid over the pan so the smoke can diffuse back on the surface of the egg. You can always use a little fork or something to poke at the top to see if it’s cooked thoroughly as well! As for the crispy bottom, cook on low-medium heat for a long time. Painful to wait, but it’s worth it! 🙂 Yes, try it for dinner! It’s one of my favorite meals ever!


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