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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


  • 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)


  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.