Breakfast Frittata: A From Scratch Cooking 2020 Recipe
Prep time
Cook time
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A simple and easy breakfast frittata.
Recipe type: Breakfast
Serves: 8 servings
  • 1–2 Tbsp avocado oil, olive oil or coconut oil
  • ⅓ cup diced onion
  • 2 cloves garlic, or ½ tsp garlic powder
  • ½ lb ground organic sausage, ground beef, or chopped bacon (can omit if desired, but replace with 1 cup chopped veggies of choice)
  • ½ tsp salt, or to taste
  • ¼ tsp black pepper, or to taste
  • ½ cup chopped mushrooms
  • 1 cup chopped baby kale or spinach
  • 10 eggs (organic, cage-free if possible)
  1. Preheat oven to 400˚F. Heat the oil over the stove in a medium-sized cast iron skillet, about 8 to 10 inches. (If using a larger cast iron, you may want to increase the number of eggs to 12.)
  2. Add the diced onion and sauté for about 3–5 minutes, until tender. Add the garlic to the onions and sauté for an additional minute.
  3. Add the sausage to the onion mixture and cook until browned. Add your salt and pepper to the meat.
  4. Once the meat is cooked, add the chopped mushrooms and stir. Add the chopped kale to the pan and make sure all the ingredients are mixed well.
  5. Crack all the eggs into a medium-sized mixing bowl and whisk them well. Pour the eggs into the skillet and then transfer to the preheated oven.
  6. Bake for approximately 15 minutes, until eggs are barely browned on the edges.
Recipe by Academy of Culinary Nutrition at