Prep time
10 min
Quick & Delicious Flavors
Anything Frittata
The name says it all here. Just about anything can go into a frittata, including fresh (even slightly wilted!) and cooked veggies; bits of sausage, ham, bacon or leftover cooked meat; cubed day-old bread or cooked pasta; or cooked grains, like farro and rice. The magic formula is about 1/2 cup of cooked add-ins for every 2 eggs and 2 tbsp milk, cream or water. And you can use almost any dairy you like in this recipe, from 1% milk to 18% cream.
Tip: This recipe is terrific for using up steamed, grilled or roasted veggies. If you have fresh ones, such as potatoes, peppers, asparagus, zucchini or cherry tomatoes on hand, sauté them until softened and the edges start to turn golden. If you’re adding spinach, kale or other greens, tear them into the pan and cook just until wilted to help get rid of any excess moisture that way, they won’t make your eggs watery.
Tip: Cheese ends are fair game for this recipe — chop, shred or crumble them into the egg mixture, or sprinkle them over the frittata before sliding it into the oven. Tip: Need another clever idea for transforming leftovers? Try using up the last of your previous night’s dinner: casseroles, pasta dishes or even takeout. Pasta carbonara frittata? Delicious. Rogan josh frittata? Superb. Imagination is key.
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Total time
25 min
Servings
4 servings
Ingredients
How do I make it?
Recipes and meal ideas
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