5-Minute Frittata

This is the quickest oven-baked frittata to prepare. Normally I would add flour and milk to a dish like this, but on the day it was made, I was in such a hurry there was no time to think about accurately measuring the two. It resulted in one of the fluffiest and most delicious frittatas we’ve ever had-simplicity at its best.


Use whatever veggies you have and make a meal of it with soup or a side salad. If you have leftovers, cut squares of the frittata and place on your favorite bread for a tasty panini and a cost-effective brown bag lunch!


  • 10 eggs, preferably cage-free brown eggs
  • 1 cup arugula
  • 1/8 cup shaved carrots or thinly julienned carrot strips
  • 1/8 cup shaved broccoli stems
  • about 1/4 cup white, extra sharp cheddar cheese, shredded
  • 2-4 tablespoons freshly grated Parmesan cheese
  • 1/8 tsp. black pepper, or to taste
  • ¼ tsp. salt, or to taste


  1. Preheat oven to 350º.
  2. Put all ingredients into an oven-safe dish and whisk together well.
  3. Bake for 20-30 minutes or until top is evenly browned.

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  1. Assalamu alaikum,

    I tried this recipe at home yesterday, it’s so easy, healthy and simple, and more importantly, my picky eaters like it! Thank you!

  2. @Kristina- about 1/4 cup of the cheddar and 2-4 tablespoons of the Parmesan, although if you like more cheese, go for it. I just don’t like my eggs too heavy or greasy and besides, when it comes out of the oven hot, you can always add more cheese on top to melt.

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