This is a super versatile recipe that makes a great breakfast, lunch or dinner option that makes wonderful use of leftover veggies or meat.
The key if you’re using fresh ingredients is to cook them before you mix them with the eggs and drain off any extra moisture if you’re using vegetables such as zucchini, tomatoes or spinach etc. as the extra water will make the frittata soggy.
If your leftovers are right out of the fridge, you can toss them in the pan for a minute or two to take the chill off, before adding the eggs.
You can cook this on the stovetop or finish it in the oven. If on the stove top, you can cook 3/4 of the way and then turn off the heat and cover the frying pan and it will continue to cook without overcooking.
You can also pour the egg mix into a lined muffin pan and bake them for 15 (ish) minutes at 350. This makes a great snack or grab and go breakfast as well. They last for 3 days in the fridge in well sealed container.
2 tablespoons olive oil, ghee or avocado oil
1/2 cups cooked protein of your choice – leftover sausage, diced chicken, smoked salmon, etc
2.5 cups of leftover cooked veggies of your choice – spinach, roasted red peppers, kale, zucchini, onion, sweet potatoes, etc
herbs and spices, to taste
sea salt and black pepper, to taste
Preheat the oven to 350ºF. Adjust the rack to the middle of the oven.
In a large bowl, beat together eggs but be sure to not over beat.
Add in any cooked (but not hot) ingredients (veggies, meat, herbs, seasonings, etc) to the eggs and season well with sea salt and black pepper. Stir in to combine.
Use a cast iron skillet if you have. Add fat to pan over medium-high heat and evenly coat the bottom of the pan. Pour the egg mixture into the pan, shaking the pan to evenly distribute the mixture. Add any remaining vegetables or herb ingredients on top if you have left over.
Cook the frittata, without stirring, until its edges begin to set, about 3-5 minutes. You can us a rubber spatula to very gently lift up your frittata around the edge and let any egg mixture that is not set to run into the space you’ve created.
Place the frittata in the preheated oven and cook 8-10 minutes until barely set. (check after 5, to avoid overcooking). Time to cook can vary on the size (and type) of the pan, amount of eggs, how thick it is, etc. So just watch it carefully.
To check, cut a small slit in the centre of the frittata. If raw egg runs into the cut you made, bake for another few minutes. Once set remove from the oven, remember it will continue to cook in the hot pan.
Allow it to cool for at least 5 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter or serve right from the pan. Cut into wedges. Serve hot, warm, at room temperature, or cold.
protein (precooked): chicken sausage, shredded or diced chicken, smoked salmon, tofu, etc.
Veggies: cooked greens like spinach, kale or Swiss chard, onion, zucchini, tomatoes, bell peppers or roasted peppers, scallions, potatoes, squash, brussels sprouts, fennel, leeks, asparagus, peas, broccoli, etc.
Other additions: fresh or dried herbs such as basil, oregano, tarragon, dill etc.