Super Duper Easy Blueberry Frittata

So, I think you should know I’m no chef or cook extraordinaire. But I love finding new recipes to enjoy. They become a staple in our house if they’re simple enough to execute on a regular basis in our busy lives. I started making this dish every so often to switch things up after all the egg recipes I had tried.

After eating eggs for close to 4 months straight when I first moved to a more clean/whole diet, I was egged out. And years later, I’m still finding the right balance. That’s why I love this frittata because it’s different than some scrambled eggs or an omelette while still getting in some good morning protein with the sweetness of berries.


  • 6 eggs
  • 1/4 cup of milk (I used full-fat coconut, you can use dairy)
  • 3/4 cup of blueberries
  • 1/2 tablespoon of cinnamon
  • 1 teaspoon of vanilla extract (optional, I leave this out during W30)
  • Coconut oil to grease pan


  1. Preheat oven to 375 degrees
  2. Grease 8×8 glass dish (or smaller) with coconut oil
  3. Whisk eggs and milk together
  4. Add cinnamon and vanilla, whisk again to fluff
  5. Pour egg mixture into dish and add blueberries
  6. Bake for 16-18 minutes

That’s it. Super, duper easy. I’m sure you could switch out blueberries for another berry, too or make it in a pan on the stovetop but I make it this way to be able to quickly get it cooking and move on to something else I’m needed for! I hope you’ll find it satisfying and quick, too!

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