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! The recipe listed below is more of an outline. Use up leftovers and let your creative juices flow!
¾cshredded cheese—I used smoked provolonebut feel free to use any melting cheese like cheddar or pepper jack
4cupsvegetables that may be on their last limb or your favorites
1/2cupbaconsausage or other meat (optional)
cooking spray or oil to sauté the vegetables
salt and pepper to taste
garlic powderoptional
crushed red pepper flakesoptional
Instructions
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.
Notes
You don't want to over bake the frittata, but you do want the egg mixture to be cooked through. Add more time if necessary, checking every few minutes. Keep in mind the frittata will continue cooking in the pan once you remove it from the oven.
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!