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.
  3. Salams sister, I am a uni student and I usualy oversleep which then means a quick breakfsst. Can I get a quick stress free breakfast which needs simple stuff! my email is and anyone with any ideas can email me! Jazakuillah kheyaran The Single Muslimah AKA Zaynab

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