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Tomato Arugula Mini Frittata

Grab and go protein for busy mornings

Tomato Arugula Mini Frittatas
Mini frittatas are great for all types of dietary plans

This simple recipe is easy to make for a moderately busy morning or make it the night before when you know you have a time crunch the next morning.

If you follow a low-carb or ketogenic diet these frittatas will fit perfectly into your plan. The best thing about them is they're easily customized. Eggs are just the base, you can add almost any variation of ingredients you like to this for a totally new recipe each time. Add different greens, add some meat, even throw in a little cheese if it's part of your plan.

The extra spices are optional because these are good on their own, but if you spend the extra few more minutes they’ll be even tastier.


Makes 6 Fritattas

2 cups arugula

1 cup quartered cherry tomatoes

3 eggs

1/4 cup filtered water

Butter, Ghee or Avocado Oil for greasing

Salt + Pepper to taste

Optional Additions:

1 – 2 cloves garlic minced or 1/2 teaspoon dried garlic powder

1 shallot diced or 1/2 teaspoon dried onion powder or onion flakes

1/2 teaspoon dried chilli flakes


  1. Preheat oven to 190C or 375F. Grease a 6 cup muffin tin with either avocado oil, butter or ghee.

  2. Wash the greens and cut or tear into smaller pieces if necessary. Cut tomatoes into quarters.

  3. In a large bowl, whisk together the eggs and water and add any seasonings now. Set aside.

  4. Place some greens and a few tomato pieces into each muffin tin. Then, pour the egg overtop until each cup is filled but not overflowing.

  5. Bake for about 15 minutes or until they are golden and have puffed up a bit.


Egg alternative: Try Follow Your Heart brand Vegan Egg, optional seasonings recommended

Different Greens: baby spinach, baby kale, watercress, swiss chard

Different Veg : mushrooms, pre-cooked yam or potato, asparagus, broccoli, corn, peas...

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