Everyone needs a few recipes that put a delicious meal on the table in a pinch with not much in your refrigerator. This is one of those. Have it for breakfast, lunch or dinner. It will become your weeknight go-to, or even a lovely option for overnight guests. Go-to is not an exaggeration.
The beautiful thing about a frittata is that you can hardly go wrong with it. There is no single way to make it. Some eggs, some veggies, some cheese, some seasoning. And it’s likely that you have those things in the frig right now. So presto. Not only that, but after you learn to make it, you won’t need a recipe since the method is so versatile. Presto again. And for someone like me that reads every letter of a recipe I’m following, that feels pretty rock-star. Like REAL cooking.
Before you start, there are just a couple things to mention. First, the pan is critical. A non-stick pan is important, since you want your frittata to slide right out of the pan when it’s finished. We use and adore this one. You can use a cast iron, but make sure it’s very, very well-seasoned. It also must be oven-safe. And the size does matter. A really wide pan will result in a very thin frittata, and a very small one will make a thick frittata that might have trouble cooking through. Choose one in between… about a 10-inch pan is super. If you use something larger or smaller, just adjust the cook time. And really, if you don’t have a pan like this in the mix, maybe a Summer Solstice gift to yourself is in order.
Finally, as you’ll notice in the steps, all your add-ins are cooked ahead of time. This allows you to possibly prep or save ingredients ahead of time, and makes this a totally one-pan wonder.
For this frittata, I had peppers, onion, mushrooms, and bacon on hand, with fresh basil and green onions to season. And this is the recipe that inspired this Go-To Frittata.
Add-in Ingredients (choose 3-4) – all diced or chopped to roughly the same size:
- 1 onion
- 1 potato
- 1 bell pepper
- 1 roasted red pepper
- 1-2 cups broccoli
- 1-2 cups cauliflower
- 1-2 leeks
- 12 ounces mushrooms
- 6 asparagus
- 1 cup leftover pasta
- 1 cup leftover rice
- 1-2 sausages
- 1 cup bacon
- 1 cup shredded chicken, pork, or beef
- 1 cup tofu
- Any other leftovers you may have in the fridge
Seasoning Ingredients (choose 1-3):
- Spices like basil, oregano, thyme, paprika, cumin (1-3 tsp of dried, 8-10 leaves of fresh)
- 1-2 garlic cloves
- 1/4 cup green onions
- 1/2 – 1 cup grated cheese of your choice (optional)
- 6-8 large eggs
Preheat oven to 400 degrees.
- Sauté the add-in ingredients. If you are adding meat, cook it first. Sauté the veggies over medium heat in a bit of olive oil, starting with the longer-cooking veggies like potatoes or onions first, adding to the same pan as you go. Add in meat and cook just until done.
- Season the add-ins. Since the veggies will be mixed with eggs, don’t be afraid to over season them at this point. Add seasoning(s) of your choice, along with about 1/2 tsp of salt, and let cook together for a moment.
- Add cheese (optional). Spread add-ins evenly in your pan. Sprinkle the grated cheese of your choice in an even layer over add-ins.
- Add eggs. Whisk the eggs in a bowl and pour over the add-ins and cheese. Tilt the pan to cover all edges with the egg. Continue to cook on the stovetop for about a minute, until the edges begin to set.
- Bake. Put the entire (oven safe!) pan in the oven and bake for 8-10 minutes until eggs are set. Cool for 5 minutes, then slice and serve. Leftovers refrigerate well for 5 days.