Egg Frittatas

Makes: 1 dozen
Serving size: 3-4 per person


  • 1/2 cup spinach, chopped into small pieces
  • 1/2 cup red pepper, chopped into small pieces
  • 1/4 cup zucchini
  • 6-7 eggs
  • Salt & freshly ground pepper, to taste


  1. Preheat oven to 375° F
  2. Oil each cup on the muffin tray with some melted butter or coconut oil
  3. Divide the vegetables equally among the muffin cups
  4. In a bowl, whisk together the eggs, salt and pepper (to taste)
  5. Pour the egg mixture into each muffin cup. Fill the cups almost to the top, but not completely
  6. Place the muffin tray in the oven and cook approx 20 minutes or until golden
  7. Carefully remove the mini fritattas from the muffin tray and serve

Marsha Fenwick, C.N.P.  R.R.T.

Marsha is not your typical nutritionist. She began her career 20 years ago as a Registered Respiratory Therapist. Later, she earned her certifications as a Registered Nutritional Consultant Practitioner, Certified Nutritional Practitioner, and Registered Orthomolecular Health Practitioner. Marsha is also a Certified Cancer Coach. Her clinical practice specializes in: sustainable healthy weight loss, digestive health, women's hormones, diabetes, heart health, and cancer prevention and recovery. For more information and to book a FREE 15 minute consultation go to

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