A frittata is similar to a quiche, but without the hassle of a crust. It's best made in a cast iron pan but any shallow stove top pan you have that is also oven safe can work.
Looking for an affordable cast iron? Try looking for a Buy Nothing Project group in your area or check your favorite resale group (we like the Facebook Marketplace but Craigslist is a good choice too; please practice safe buying from strangers!) Even a rusty garage sale cast iron pan can be re-seasoned with a little googling and elbow grease.
For your frittata, you'll need filling, eggs and a milk product. The one pictured above contains almond milk. We have found pretty much any milk product to work. We also used cheese, but you don't have to.
When you're making dinner throughout the week, you can rest assured that you're not going to waste as much food as the average American (~290 lbs per year, according to the USDA). This frittata and the other recipes in this Reduce, Reuse, Recycle series will keep you in line to use up every last bit your toddler, picky family member, or full belly leaves behind.
Today, we will share a recipe that is filled with flexibility. We hope this inspires you to try something new, experiment, and maybe even get a little out of your comfort zone.
Kitchen Sink Frittata
~2 cups cooked "filling"
You can prepare your filling fresh or utilize cooked veggies you have on hand (We used caramelized onions, wilted spinach, steamed zucchini, sliced cherry tomatoes, and sauteed mushrooms. Potatoes and meats such as sausage, bacon, and ham work well, too)
1/2 cup milk or milk substitute (We used almond milk)
4 oz cheese (We used feta but cheddar, mozzarella, colby jack, or anything shredded will work)
Seasoning (We prefer thyme, oregano, salt and pepper. Play with flavors that match your filling choices)
Preheat your oven to 400 degrees.
Crack your eggs into a mixing bowl. Add milk and seasoning. Whisk until scrambled and set aside.
Heat a few tablespoons of olive oil in your pan over medium heat. It's time to prepare your filling. If you're cooking fresh, you'll want to cook all the items down until all the water is cooked off of the greens or until veggies are soft and at least translucent. If you're using leftovers, you'll want to get them sizzling a bit in your pan. Leftovers take 2-4 minutes to cook through.
Once your filling is cooked through, lower your heat and spread the filling to cover the bottom of your pan (if you're not using cast iron, you'll probably need to add a little more oil to the bottom first). Add a layer of cheese. Pour egg mixture on top. Tip the pan around a bit to make sure eggs nestle down into the nooks and crannies of the filling. Leave the mixture to set up over medium-high heat for about 4 minutes.
Once your eggs start to set up a little around the edges of the pan, carefully transfer the whole thing to the oven. Bake for about 10 minutes or until eggs seem set with a jiggle of the pan. Allow to cool on the stove top. Serve warm.
Your mixture might rise up a bit in the oven and then settle when cooling. This is okay!
Pairs great with a simple side of dressed salad greens.
This recipe makes a fantastic breakfast, lunch, or dinner. It reheats and travels well. It doesn't turnout so great after freezing, so be sure to enjoy it all in a week's time.