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frittata

Anytime Frittata

August 24, 2019 by Christina Shoup Leave a Comment

Frittatas are a perfect way to use up veggies that may be past their peak freshness, small chunks of random cheeses in your fridge drawer, or leftover cooked meat. I like to make a frittata for dinner the day before leaving for a trip or for breakfast before hitting the farmer’s market to restock. It’s easy, versatile, and a family favorite.  The combinations are endless!

My favorite pan to use is the Calphalon Contemporary Nonstick 12-In. Everyday Pan With Cover- I have two, I use it so much- scrambled eggs, quesadillas, dutch baby pancakes, grilled cheese, etc.  It’s the perfect pan, and without a long handle, fits in all ovens. And it’s affordable and on sale ALL the time! 

A few easy steps to a satisfying and healthy meal:

Add veggie/herbs/meat/whatever filling into nonstick pan.

Allllll the veggies

Add any cheese you have sitting in your cheese drawer- shredded cheddar blend, gruyere, dollops of goat cheese, crumbled feta.

Leftover ratatouille and spicy sausage

Crack eggs in bowl (8 eggs makes for a thinner frittata, 12 makes a taller, more filling frittata- both are great!) add a splash or two of cream, half and half, or milk. Add some seasoning- salt and pepper, mushroom magic powder, italian seasoning, some dried herbs, whatever you want.  Adding hot sauce is always a nice flavor kick. Whisk together until it’s one homogenous mixture.

Pour egg mixture evenly on top of veggie filling.

A great option: Hearty veggie and wilted greens
Leftover pasta makes a great frittata!

Bake in a hot oven at 350 until golden and slightly puffy, about 20 min.

Let sit for a few minutes, then slice into wedges and enjoy!

Perfect breakfast or dinner
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Anytime Frittata

Frittatas are a perfect way to use up veggies that may be past their peak freshness, small chunks of random cheesees in your fridge drawer, or leftover cooked meat. I like to make a frittata for dinner the day before leaving for a trip or for breakfast before hitting the farmer's market to restock. It's easy, versatile, and a family favorite.

Course Breakfast, dinner
Keyword frittata
Author Christina Shoup

Ingredients

  • 8-10 eggs
  • 2 TB milk or cream
  • ¼ cup shredded cheese, any kind
  • 1-2 cup(s) cooked greens or veggie mixture
  • ½-1 cup(s) cooked sausage, ham, bacon (or leave out and use more veggies)
  • salt and pepper to taste
  • ½ tsp magic mushroom seasoning (optional)
  • few dashes hot sauce (optional)
  • 2 tbsp grated parmesan cheese (or reserve 2 tbsp of shredded cheese for top)

Instructions

  1. In a nonstick, oven-safe pan, cook veggies in a little olive oil or butter. Alternatively, if you have leftover cooked veggies, simply add those to the pan. Add cooked meat, if using.

  2. Sprinkle shredded cheese over top.

  3. In medium bowl, whisk eggs, cream, seasoning and hot sauce.

  4. Pour egg mixture evenly over the veggie, meat, cheese. Finish with grated cheese, if using or additional shredded cheese for a nice crust.

  5. Bake at 350° until golden and slightly puffy, about 20 minutes.

  6. Let sit a few minutes, then slice in wedges and enjoy! We like ours with sliced avocado and hot sauce or salsa.

Filed Under: Breakfast, Main Dish Tagged With: food family friends, frittata

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About Me

Hi there! I’m Christina- a wife, mom to three kids, former elementary school teacher, and proud graduate from San Francisco Cooking School’s professional culinary program.  I love meal planning and cooking for family and friends, especially gathering to celebrate life’s most special moments.  I hope this site brings you inspiration to gather your special people around the table!

Feel free to follow along on Instagram:

@cookingwithchristinashoup

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