Kitchen Sink Frittata is a great recipe to use up less than stellar produce and have a healthier option available for breakfast, lunch or dinner throughout the week! Bake on a Sunday and enjoy during your busy work days. This dish can easily be made vegetarian and is gluten free!
Hello, friends! How was your Monday? I hope those of you who sent your Little’s off to school did so without shedding too many tears!
It is hoooooooot !!!!! . We’re talking low 90’s during the day just a few miles inland where we live. I half expected August to bring this heat and half hoped last year was just a fluke. Thankfully, since moving here last August, we’ve purchased two portable AC units. While they don’t make the house as cool as central AC would, they certainly keep us + our guests cool at night and we bring them into the office/table area during the day for work. We ventured down to San Clemente yesterday for one last lunch with A’s brother, Randy, before he continues with his travels, and it was at least 5-10 degrees cooler.
Today is the first day in five weeks straight I haven’t had plans to pick up/drop off/entertain guests. While I am beyond thankful that we’ve been fortunate enough to have so many visitors the last couple months, I am going to welcome some peace and quiet before life gets busy again in a couple weeks. The Lawyer is off to Vegas today for some court hearings, which means the pugs and I have the house completely to ourselves for a couple days.
Enough about life lately! Lets get to the delicious frittata I put together yesterday morning. Why I decided to turn my oven on when it was already 84 degrees in the house, I have no idea. 🙄 However, I’m glad I did because it’s simply delicious and will be a great option to have around to since it’ll just be me for a couple days.😋
Kitchen Sink Frittata
- 8 eggs
- ⅓ c full fat dairy milk, sour cream, cream, plain yogurt
- ¾ c shredded cheese—I used smoked provolone but feel free to use any melting cheese like cheddar or pepper jack
- 4 cups vegetables that may be on their last limb or your favorites
- 1/2 cup bacon sausage or other meat (optional)
- cooking spray or oil to sauté the vegetables
- salt and pepper to taste
- garlic powder optional
- crushed red pepper flakes optional
- Begin by cooking your vegetable add-ins. I sautéed two heads of chopped broccoli florets and two medium yellow squashes, half mooned. It's important to precook your veggies so they can release their water before being mixed in with the eggs. Please note: I also seasoned my veggies with salt, pepper, about a teaspoon of garlic powder and ½ a teaspoon of crushed red pepper flakes while cooking them.
- In a separate pan, cook your meat. Drain and set aside. I cut up 5 strips of thick cut bacon into bite size pieces, which probably yielded about ½ a cup. If you have leftover chicken or another leftover meat, that would be a great option here!
- Once your veggies are done, remove from heat and set to the side to cool.
- Chop any additional veggies you plan to add-in, that don't need cooked. For example, I added half a bunch of green onions that were starting to look sad. Tomato or avocado would be tasty, too!
- In a medium size mixing bowl, combine eggs with ⅓ cup dairy, salt and pepper and whisk lightly.
- Add in cheese, cooled meat and veggies and fold until everything is equally incorporated.
- Pour into a lightly greased, ovenproof pan. I used a 10" cast iron which worked perfectly.
- Bake at 350 for 30 minutes.
Let stand for 5 minutes if serving immediately. Otherwise, let stand until cool enough to handle. Slice and store in airtight containers for easy meal options!