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It’s Sunday morning deliciousness! Simple to make and it uses whatever ingredients you’ve got on hand.  Plus they look so gorgeous, despite their easy preparation, that guests gush with delight.


  • 2 T olive oil
  • 3-4 c veggies – spinach, peppers, onions, mushrooms, etc. (They cook down!)
  • 4 oz protein – sausage, bacon, ground beef, ground lamb, ground turkey, etc.
  • 6 eggs
  • 1/2 c milk, optional
  • 2 oz most any cheese, optional
  • Salt to taste, keep in mind the salt in cheese and protein
  • Pepper to taste
  • TIP = if you choose not to use milk and cheese, then the frittata is denser and less flavorful, but it will still taste and look great.


What I used today, as shown in the photo

  • 2 T olive oil
  • 1 large white onion
  • 1 small zucchini
  • 4 oz grape tomatoes
  • 2 oz chopped baby spinach
  • 4 oz smoked, shredded pork butt
  • 6 eggs
  • 1/2 c milk
  • 2 oz grated parmesan and fontina cheese
  • 1/4 t salt
  • 1/4 t pepper



  • In a 9 inch oven-safe skillet, on medium heat, sauté veggies. Don’t worry if the skillet seems to full, they cook down.
  • Once the veggies are about half to a third of their original size, and they are browning, add in cooked meat to warm up. (If starting with raw meat, you’ll need to cook it before the veggies.)
  • In a bowl, beat the eggs, milk, cheese, salt, and pepper together.
  • When the veggies start to blacken a bit, think fajitas, and the meat is warmed, increase the heat to medium high and pour in the egg mixture.
  • Set the oven to broil at 500 degrees.
  • Cook on the stove top until air bubbles start to appear and you can easily run a spatular around the edges without runny egg mixture.
  • Broil for about 2-5 minutes; keep careful watch! You’re looking for a gently rounded, risen and lightly browned top. (Browning does vary per cheese; you’ll notice this one got a snicker browner than I intended.)
  • Remove from oven. Run a spatula around the edges for easy transfer to a cutting board.
  • Serve warm.
  • Enjoy!


Here’s a photo of the 9-inch frittata pre-slicing:

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