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Blueberries in my Frittata

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Blueberries in my Frittata

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Course: Breakfast
Cuisine: American
Keyword: Blueberries in my Frittata
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 249kcal


  • 1 tablespoon coconut oil
  • 4 large egg
  • 4 large egg white
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 2 cup blueberries
  • 1 medium tomato, red
  • 4 slice bread, whole wheat


  • In a large skillet, heat oil over medium. Whisk together the eggs and egg whites. Season eggs with cinnamon, salt, and pepper.
  • Pour eggs into skillet and cook on low for 3-4 minutes without stirring. Top with half the berries. Cook for an additional 6-8 minutes.
  • Using a heat-resistent spatula, lift up the eggs and allow any excess liquid to flow underneath so it may cook. When nearly cooked through, flip over and cook for 2-3 minutes longer.  (Having a hard time with it? You can also just fold it over. It will simply take a few moments longer to cook through completely.)
  • Serve with tomato slices and toast. Garnish with remaining blueberries.
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Calories: 249kcal | Carbohydrates: 27g | Protein: 15g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 186mg | Sodium: 421mg | Fiber: 4g | Sugar: 10g

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