Serves 1 to 2
Prep time: 10 minutes
Cook time: 5 to 7 minutes


Fritatta Base:

  • 1 egg + 5 egg whites
  • ¼ tsp sea salt
  • Pinch freshly ground black pepper

Choose ¾ to 1 cup total of vegetables, protein, and starches/grains:

  • Raw or Cooked Vegetables:
  • Zucchini
  • Yellow squash
  • Asparagus
  • Leeks
  • Scallions
  • Greens (spinach, arugula, kale, mustard)
  • Mushrooms (white button, crimini, portabella, shiitake)
  • Bell peppers (green, yellow, orange, red)
  • Green or red chili peppers

Already Cooked Proteins:

  • Bay shrimp
  • Prawns
  • Chicken breast
  • Lean pork
  • Salmon
  • Trout

Already Cooked Starches and Grains:

  • Potatoes (baby red, yukon gold, or russet)
  • Quinoa
  • Brown rice

Choose 1 tsp of chopped fresh herbs:

  • Basil
  • Parsley
  • Cilantro
  • Tarragon
  • Chives
  • Dill

Eat-Clean cooking spray


  1. Move rack in oven to second highest position. Preheat oven to broil.
    Whisk together frittata base ingredients. Prepare your selected vegetables by making sure they are all in pieces no bigger than 1-inch so if they are raw, they will cook quickly and finish about the same time. If using any proteins or potatoes, also make sure they are precooked and cut into pieces no bigger than 1-inch. If using herbs, make sure they are chopped as well.
  2. Heat an 8-inch non-stick, oven-safe sauté pan on the stove over medium heat and coat with Eat-Clean cooking spray. Add vegetables of choice to pan and sauté for 2 minutes until starting to soften. Add any other ingredients, such as proteins or starches/grains and pour egg mixture into pan. Sprinkle in your herb of choice, and stir with a rubber spatula. Cook for 2 to 3 minutes, or until the egg mixture has set on the bottom and begins to set up on top.
  3. Place pan into oven and broil for 2 minutes, until lightly browned and fluffy. Remove from pan and cut into 4 wedges.

Tip: You can sprinkle some ground flaxseed over the nut butter before adding the banana to increase the nutritional content even more!