These egg frittatas are perfect on the go and freeze well. This super fast and easy recipe can be modified to have your favorite veggies like broccoli or cauliflower or asparagus and can be adjusted with the seasons. Enjoy!


1 cooking spray (I prefer olive oil in a pump or you can use coconut oil)

6 large eggs (pastured are ideal)

1/4 cup unsweetened almond milk (or other nut milk)

1/8 teaspoon salt

1/8 teaspoon black pepper, ground

1 medium bell pepper, red

3/4 cup spinach

6 Tablespoons of basil (optional)

1 ounce nut cheese (optional, lots are lousy but Violife does a good cheddar and Kite Hill does a great ricotta)

Salsa (optional)


Spray a muffin tin with cooking spray and set aside. Preheat oven to 375°F.

Whisk the eggs and nut milk together in a bowl. Season with salt and pepper.

Dice the bell pepper. Stack the spinach leaves, roll them up, and slice them thin (also known as a chiffonade). If using basil then chiffonade that as well.

Add the veggies and vegan nut cheese to the egg mixture.

Fill muffin cups about 3/4 full and bake for 20-25 minutes until centers are set and no longer runny.


Allow to cool slightly before serving and consider adding salsa for a flavorful addition. These also can be frozen and reheated.