We made this frittata recipe tonight and my 4.5 year old turned up her nose, and ate the whole thing, all the while telling me she couldn’t stand it. Either she wasn’t telling the truth, or she was super hungry, I can never tell. My husband and I and the little one LOVED it. For busy moms and dads, all you need is eggs, 2 cups of leftover meat and veggies, or only veggies, some cheese, and other basics you normally have on hand. We used leftover new potatoes that had all the yummy spices, plus some leftover kale. It is so simple, and fast, so win, win, win. Give it a try and let me know what you think. Oh, I cut the recipe out of the Whole Foods newsletter/coupon book they give away at their stores. It comes out every other month (I think) and they have coupons for different items at the store and great, simple recipes. Check it out next time you are in the store.

 

Recipe: Frittata

Summary: This is a cooking basics recipe that can be used weekly by switching out whatever leftovers you have on hand.

Ingredients

  • 6 eggs (local, farm fresh would be awesome)
  • 2 cups chopped cooked vegetables and/or meat (asparagus, chicken, ham, potatoes, kale, fennel, etc.)
  • 1/2 cup shredded cheese
  • 2 T chopped fresh herbs, or 2 t dried (parsley, basil or chives)
  • Sea salt and freshly ground black pepper
  • 1 T EVOO or Canola Oil

Instructions

  1. Preheat the oven to 325 F. In a large bowl, beat eggs and stir in veggies, meat, cheese, herbs and salt and pepper.
  2. Heat a 10″ ovenproof skillet over medium heat for 2 minutes. Add oil and carefully swirl around to coat the bottom and sides of skillet.
  3. Add egg mixture, spread out evenly and cook, without stirring, until the edges and bottom are set and golden brown, 8-10 minutes. (Loosen an edge to peek)
  4. Transfer the skillet to the oven and bake until eggs are set and frittata is deep golden brown on the bottom, about 15 minutes more.
  5. Remove the skillet from the oven, careful HOT handle! Loosen edges and bottom of frittata with a table knife and spatula; carefully invert onto a large plate.
  6. Serve warm, at room temperature or cold, cut into wedges.

Preparation time: 10 minute(s)

Cooking time: 28 minute(s)

Number of servings (yield): 3

Culinary tradition: USA (Southern)

My rating 5 stars:  ★★★★★ 1 review(s)

This recipe would go really well with a side of honey whole wheat bread if you plan ahead and make some, which I did not. How much do you love saying frittata?

Amanda Baley (182 Posts)

Amanda Baley is a stay at home rock star to two beautiful angel babies. Her background includes a decade of marketing for engineering firms. She has recently been dabbling in marketing consulting and public relations. For now, she is smooching on babies, making a heck of a lot of food, and running, and smiling!

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