Frittatas, similar to gumbo and ratatouille, are one of those recipes that are great for using up a bunch of leftovers that you may have in the refrigerator. That’s precisely how we came up with this recipe. Justin wanted something different for breakfast and decided to experiment.
We later looked it up and realized he basically made a veggie frittata, even though we had never heard of them before. There were a lot of leftover vegetables in the refrigerator, so he just started throwing things together.
That’s one of the best parts of this breakfast, it is entirely customizable to your tastes and preferences, and what ingredients you have on hand! For example, we had some asparagus from the night before, sliced mushrooms, red onion, and sundried tomatoes. If you don’t want or like any of that, you can substitute other ingredients.
Justin said next time, he will probably make it with green pepper as his “green vegetable” rather than asparagus, but it was still good that way. We had some jarred sun-dried tomatoes (leftover from making tomato caper pork), so that was easy to throw in. I don’t like mushrooms, so I wouldn’t include that in mine.
And if you want more substance to your frittata than just vegetables, you can do that too! We didn’t have any meat leftover, but often when we make any of our sausage recipes (sausage biscuits and gravy, Italian sausage and tortellini soup), there are a couple of links left, and Justin uses it for breakfast the next morning. You could also fry up some ham or bacon as well.
Again, whatever you like, whatever you have on hand, whatever you need to use before it goes bad, can all go into this recipe.
Start by slicing and chopping your vegetables or whatever fillings you decide to use.
Then saute them in some olive oil.
Meanwhile, whisk together the eggs, milk, and salt and pepper.
Once the vegetables are crisp-tender, spread them out, so they cover as much of the pan as possible in one layer. Pour the egg mixture on top of the vegetables, again trying to distribute it evenly and cover the pan. Cook this for about 3-4 minutes, until the egg is firm on the bottom and starting to brown, similar to how you would cook the eggs for an omelet.
Carefully flip the entire frittata over and top with the cheese. Cook the other side for a few minutes until it is done as well. Then slice it up (I like to use a pizza cutter for this) and serve it warm.
- 1 green vegetable bell pepper, asparagus, etc.
- 1 tbsp sundried tomatoes
- 1/4 cup sliced mushrooms
- 1/4 cup red onion
- 3 eggs
- 1 tbsp milk
- Salt and pepper to taste
- 1 tbsp olive oil
- 1/4 cup cheddar cheese shredded
- Slice or chop vegetables
- In a medium bowl, whisk eggs with milk and salt and pepper
- In a medium frying pan, saute the vegetables in olive oil
- Spread the vegetables out in frying pan so they create one layer covering as much of the pan as possible
- Pour egg mixture over the vegetables, trying to distribute evenly so there aren't any gaps
- Cook for about 3-4 minutes, until the egg is firm on bottom and starting to brown
- Carefully flip the egg over to cook the other side and top with cheese so the cheese melts while the bottom is cooking
- Serve warm sliced like a pizza
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