Three Reasons Why You Need to Make Frittatas Part of Your Weekly Meal Prep

We’ve all seen Home Alone, right? Do you remember that scene when the McCallisters are frantically getting their large family ready to leave for their trip and are rushing to make their flight? That’s my house every morning, or at least it seems that way. After having my sleep interrupted by my nursing baby, I groggily head downstairs to start getting breakfast on the table. My three- and four-year-old have impeccable timing, waking as soon as they hear me clanking dishes in the kitchen, and saunter downstairs to join the chaos. Everyone has no less than 4,728 needs, all simultaneously urgent, and if I’m not careful, I would totally be that person who loads the neighbor’s kid into the car to make it to our appointments.

So, what does this have to do with frittatas, meal prep, and the Whole30? Everything! Frittatas have played a huge role in maintaining my sanity as a busy mom and Whole30 Certified Coach. I’ll share my top three frittata recipes below, but first, here are three reasons why you need to make frittatas part of your weekly meal prep, too.

Simplify your life! Planning and prepping are half the Whole30 battle. There may be a small number of people who can fly by the seat of their pants or white knuckle their way through, but most successful participants plan their weekly menu and then prep components of their meals ahead of time. During my very first Whole30, I woke up early to scramble eggs every morning and, no matter how hard I tried to stay on top of it, quickly found myself drowning in the daily dishes. After a week of that nonsense, I realized I needed a pre-made breakfast option if I was going to successfully complete my Whole30 and change my life. I saw someone on the Whole30 Recipes Instagram account post a picture of a frittata, and it was love at first sight. I began making a double batch every weekend to use throughout the week for breakfast, and I felt so free! That simple adjustment drastically changed my morning routine for the better—no more cooking with children hanging from my sleep-deprived limbs, and fewer dishes to clean while my kids destroyed the living room! Now when my family comes downstairs, they almost always find their breakfast waiting for them, which gives me a few more minutes of sanity, and a few more minutes to drink my coffee (because, let’s face it, microwaving the same cup of coffee all day does not compare to savoring it fresh from the pot.)


Simplify your cooking! I have never made a frittata that I did not like, and I don’t think I have used the same recipe twice. Is it because I am an amazing chef? Nope! I am using 13-year-old knives from my bridal registry, and I’m basically like the Swedish Chef from The Muppets (“mmmm bork bork mmmmm bork bork”), just throwing stuff in a pot and hoping it is somewhat edible. That’s why I love frittatas, though. You cannot screw them up! They’re easy to make and very forgiving. If you need ideas, I share my frittata-of-the-week recipe on my social media handles, or you can search using the hashtag #coachkellyfotw, but be forewarned that the recipes are all very similar. And that’s the point! Brown some sausage, sauté some veggies, add some spices if desired, and pour in whisked eggs. No special chef training required!

Simplify your budget! Do you ever look in your pantry and fridge and think, “What am I going to do with these leftovers?” In my house the answer is, “Make a frittata.” Whether you have produce that is about to go bad or a ton of leftover ground beef from your taco night, you better believe it will all taste delicious in a frittata! So now, instead of pitching leftovers or wasting produce, I refashion it into a frittata and stretch my grocery budget even further! There are weeks when my breakfast frittatas have already been prepped, but I will still utilize my leftover leftovers to make another frittata and then freeze it. When we’re ready to eat it, I just thaw overnight, reheat, and serve! You can also save them for an expectant mom, a friend having a medical procedure done, or an elderly widow. It’s almost as if we can save the world one frittata at a time!

Are you sold? Could you use a little less chaos in your morning routine? Would it be beneficial to stretch your budget even more and make use of leftovers? Grab your knife, cutting board, and oven-safe skillet, and let’s get at it!

The Iron Man Frittata

Ingredients:
– 12 eggs, whisked.
– 1/2 cup water (you can omit or substitute with broth).
– 1 lb. ground breakfast sausage.
– 1 yellow onion, diced.
– 2 zucchini, diced.
– 2 large handfuls of spinach.
– Salt, pepper, and your favorite seasoning blend to taste.

Directions:
1. Warm up a cast iron skillet on medium heat.
2. Add your ground sausage to the skillet and begin cooking.
3. Once the sausage is almost cooked through, scoot it to the side of your skillet to make room for your veggies.
4. Pour off any excess grease or soak up with a paper towel.
5. Add your onion to the skillet and sauté for 3-5 minutes.
6. Add the zucchini to the skillet and sauté for 3-5 min.
7. Add the spinach and stir until wilted.
8. Sprinkle with salt, pepper, and your favorite seasoning, if desired.
9. Whisk your eggs and water or broth in a large bowl, then pour them into the skillet.
10. Cook the eggs for 5-10 minutes, or until they have set.
11. Finish the frittata in the broiler for 3-5 minutes, or until the eggs are fully cooked through and the top is golden.

The Mediterranean Frittata

Ingredients:
– 12 eggs, whisked.
– 1 lb. ground breakfast sausage.
– 1 yellow onion, diced.
– 1 yellow squash, diced.
– 1 jar quartered artichoke hearts, drained and chopped.
– 1 handful of Kalamata olives, chopped.
– 2 large handfuls of arugula and spinach.
– Salt, pepper, and your favorite seasoning blend to taste.

Directions:
1. Warm up a cast iron skillet on medium heat.
2. Add your ground sausage to the skillet and begin cooking.
3. Once the sausage is almost cooked through, scoot it to the side of your skillet to make room for your veggies.
4. Pour off any excess grease or soak up with a paper towel.
5. Add your onion to the skillet and sauté for 5 minutes.
6. Add the squash to the skillet and sauté for 3-5 min.
7. Add the artichokes and olives to the skillet and sauté for 3-5 min.
8. Add the spinach and arugula, and stir until wilted.
9. Sprinkle with salt, pepper, and your favorite seasoning, if desired.
10. Whisk your eggs in a large bowl, then pour them into the skillet.
11. Cook the eggs for 5-10 minutes, or until they have set.
12. Finish the frittata in the broiler for 3-5 minutes, or until the eggs are fully cooked through and the top is golden.

The Sunrise Frittata

Ingredients:
– 12 eggs, whisked.
– 4 slices of #whole30 compliant bacon.
– 1 yellow onion, diced.
– 1 green pepper, diced.
– 1 red pepper, diced.
– 1/2 cup mushrooms, diced.
– 2 large handfuls of spinach and arugula mix.
– 1/2 cup water.

Directions:
1. Warm up a cast iron skillet on medium heat.
2. Cook your bacon and then remove to a paper towel-lined plate.
3. Keep the bacon grease in the skillet and add the onion. Sauté for 5 minutes.
4. Add the bell peppers to the skillet and sauté for 3-5 min.
5. Add the mushrooms and sauté for 3-5 min.
6. Add the spinach and arugula and stir until wilted.
7. Crumble your bacon, add it to the skillet, and mix everything together.
8. Whisk your eggs and water in a large bowl.
9. Pour your whisked eggs into the skillet and cook for 5-10 minutes, or until the eggs have set.
10. Finish the frittata in the broiler for 3-5 minutes, or until the eggs are fully cooked through and the top is golden.

No spices needed with this one, because BACON!


Kelly Warner is a stay-at-home mama of three and Whole30 Certified Coach from St. Louis, MO, who believes that the path to whole living starts with changing the food we consume. Having experienced the power of Whole30 first hand, she has completely changed her relationship with food, developed healthy habits for herself and her family, and lost 80 pounds by completing multiple rounds of the program. She has also mastered the art of meal prepping while babywearing, learned how to cook nutrient-dense meals while diffusing a toddler meltdown, and successfully stayed compliant while traveling and attending social events. When not in the kitchen or caring for her cubs, she loves to spend her time reading, songwriting, singing at church, and dating her handsome husband. You can find her on Instagram @showmewholeliving