There are so many things to like about frittatas. Easy, quick, simple, and delicious! They are also a great way to use up leftover vegetables and meats, odd ends of cheese, and that last scoop of sour cream banging around in the fridge. In a perfect world I would make a double batch every Monday morning and we would have breakfasts ready for the first half of the week. But lets be real, I am not very good at sticking to plans.
This recipe is meant to use whatever you have on hand. Don’t get caught up in the details! You can substitute and go with the flow! Basically you will need eggs, vegetables, meat, and some sort of dairy like cheese or sour cream. If you are dairy free, just omit that part.
Okay let’s see how its done:
Start by preheating the oven to 350 degrees Fahrenheit and sauteing the raw vegetables. Now pat yourself on the back because you used up the vegetables you bought last week and promised yourself you would use. Win!
To your baking dish add the eggs. Depending on the size of your baking dish you will want 6-12 eggs. Here I used 8 eggs and that amount fed two adults, kids laughed at it and didn’t eat it, and there were some leftovers.
Whiskey the eggs… wait no, whisk the eggs and add 1/4 cup sour cream and cheese of your choice. The whiskey is for later after the kids go to bed.
I also added fresh dill and welsh onion. I love how dill goes so well with eggs!
After baking for honestly I don’t remember how long, your frittata will be golden brown on top and you will see that the cheese has melted. You can poke it with a fork and it wont be jiggly.
Here I served it with a salad using my soaked pecans. Almost this entire meal came from our local CSA farm including the eggs!
Feel free to experiment by adding leftover ham, ground beef, sausage, bacon, roasted potatoes ect… There is a bed and breakfast my husband and I visit yearly that serves a frittata with a spicy aeoli on top! As you can see this is just a basic template. Make it the way you like it! You do not need a perfect and precise recipe with all of the ingredients measured out when you are cooking. I think often these days a lot of women just default to prepackaged meals or take out because they lack the basic cooking skills needed to cook on the fly. I promise its not so scary once you get the hang of it!