Once October strikes, it seems like the rest of the year is jam-packed with activity after activity, holiday after holiday. Throw in birthdays, holiday parties galore, and for us, the start of hockey season, and I’m tired just thinking about it all. It’s one of the busiest times of the year for our family and I don’t even have a child in school yet! So here I am ready to share a really easy frittata recipe that might help you save a few minutes each morning as you start your day. The best part is that you can use whatever leftovers or random veggies you have in your refrigerator. Use it all up at the end of the week and nothing goes to waste!
I started making this frittata on Sunday mornings and eating it throughout the week for a quick grab-and-go breakfast. Aside from the cheese, it would also be Whole30 approved, depending on the other ingredients used. I don’t follow a recipe, so feel free to experiment for best results, but here’s how I make it.
Ingredients
- 10-12 eggs
- Random veggies chopped up (I like onions, spinach, mushrooms, peppers)
- Choice of meat, optional (bacon from the previous day works well for this!)
- Shredded cheese (1 cup, more or less to taste)
- Chopped garlic
- Salt and pepper to taste
Instructions
- Chop veggies
- Heat 1-2 tablespoons of olive oil in a non-stick pan (bonus if you have an oven-safe pan)
- Add veggies and meat, and stir-fry until soft
- Roughly beat eggs in large bowl, add salt and pepper to taste
- Stir in cheese
- Pour egg and cheese mixture into the pan and let cook for 30 seconds
- Stick the whole pan into the oven
- Cook at 375 degrees for 20-25 minutes or until golden brown (my sweet spot is about 22 minutes)
I’ve made the frittata with six eggs before, so you can definitely do it with whatever is in your fridge at the time. Just adjust the proportions of the other ingredients accordingly. Once you bring it out of the oven, slice it up, top with your favorite hot sauce, and enjoy! Then store the leftovers for the week.
