We’ve named this recipe “kitchen sink frittata” since we tend to make it on the weekend with whatever is in the fridge. Leftover grilled or roasted veggies are perfect since they are already seasoned and tender. It’s a great way to clean out the fridge! We shred a block or two of different types of cheese at the beginning of each week, so we will use whatever is already shredded. You really cannot mess this up, just add whatever meat, cheese or veggies you have.
Be sure to use a non-stick pan that can go from stove to oven, we use an 8″ cast iron skillet. Start by sauteeing a few cloves of garlic and any fresh veggies you are using. Add any leftover veggies and meat to heat up, then add 10-12 whisked eggs. Push the eggs around until they begin to curdle and are sticking to the sides of the pan. Once mostly curdled, add cheese and put in the oven until it has finished setting up and has browned.
In this version, we’ve used leftover raw bell peppers, spinach and diced tomatoes that we sauteed with garlic. Then we added the eggs and cooked until it began to look curdled. We then topped with pepper jack cheese. This frittata reheats well for breakfast or lunch the next day too!
- 10-12 eggs
- 1/4 cup milk
- 2-3 cloves of minced garlic
- 1T olive oil
- Any veggies: mushrooms, bell peppers, spinach, asparagus, etc
- Any meat: bacon, ham, steak, etc
- Any cheese: cheddar, mozzarella, parmesan, goat cheese, feta, etc
- 1. Preheat oven to 500 degrees F.
- 2. If using uncooked bacon, start by frying bacon in the pan. Once cooked, remove bacon and add garlic and veggies and cook until soft. If not, saute the garlic and veggies in olive oil.
- 3. Whisk eggs, milk, salt and pepper together then pour in the pan. Add any cooked meat at this time.
- 4. Using a wooden spoon or rubber spatula, pull the eggs from the outside of the pan in.
- 5. Once eggs begin to look curdled add cheese and place in the oven until brown on top, around 10 minutes. Let sit for 5-10 minutes before serving.