This is my go-to formula for making frittatas: leftovers + eggs, whipped up + spices. Bake. Done. Get as fancy and frilly as you want, add some cheese, sauté some onions in there, maybe add leftover protein or veggies (or both!) – at the end of the day, as long as you’re not combining too many weird or competing flavors together, it’s gonna taste great. Enter the Kitchen Sink Frittata.
The nice thing about this is they’re great to make at the end of the week with any leftovers you have, OR if you’re prepping a couple things for the week, you can easily throw some of those ingredients in and make yourself an easy quick breakfast for the mornings too.
For example. In this version of my Kitchen Sink Frittata, I had just whipped up a big batch of my Sunny Sweet Potato Hash, so I used that as the base. Wanted some veggies in there, so I chopped up some onions, sautéed them in some ghee and added in frozen mixed peppers (because I’m too lazy to buy and chop up my own peppers, and they’re also a lot less expensive). Totally meant to throw in some breakfast sausage but forgot. So I whipped up some eggs, put my favorite breakfast seasoning in the eggs so they would be evenly distributed over the ingredients, layered them all together, and poured the eggs on top. Bake, slice, done. EAT.
This is less of a recipe, more like a formula for creating a delicious frittata on your own terms. Mix and match, get messy, make mistakes, as Mrs. Frizzle would say! (especially delicious mistakes.)
- 10-12 eggs
- leftover sweet potato hash (or use shredded potatoes) to cover the bottom of the pan
- ½ yellow onion, sliced
- ½ bag frozen, sliced peppers
- optional: 1 package breakfast sausage
- 2 Tbsp spice blend
- Preheat the oven to 375 F.
- In a medium skillet, add 1 Tbsp ghee and the onions. Sprinkle with a small pinch of salt. Satué for about 5 minutes, stirring frequently, then add the frozen peppers and cook through (about 5-7 more minutes).
- Meanwhile, in a large cast iron skillet, melt the other Tbsp of ghee. Add a ½ - 1 inch layer of leftover shredded potatoes / hash. Once the peppers on top, layer the peppers and onions on top. (This is also where you would add the leftover protein, like sausage, if desired!)
- Whisk the eggs in a large bowl. Whisk the spice blend in, then pour the eggs over the potatoes, peppers, and onions. Shake the pan to distribute the ingredients evenly.
- Pop the skillet in the oven and bake for about 30-35 minutes, until a knife inserted in the center comes out clean.
You’ll love these breakfast ideas too!
Butternut Squash Breakfast Sausage
Caramelized Onion, Squash, and Chicken Apple Sausage Frittata
Tomato & Sausage Frittata
Old Bay & Plantain Frittata
Smoked Salmon Frittata with Caper-Dill Aioli
Yum, I love the flavors you put together here! I’m all about putting leftovers to good use! Thanks for the awesome one-pan meal!
Thanks Kathryn! Also, great name – that’s my middle name, same spelling 🙂