A frittata is a great way of making a quick healthy meal from a carton of eggs and whatever you have going on in the crisper drawer.

Make fillings from your favorite foods or from leftovers. Use a combination of meat, seafood or poultry, cheese and vegetables –

-Fill with leftover cooked vegetables, potatoes or even rice.

Examples ingredients:

eggs (12 eggs)
unrefined sea salt and pepper
milk or cream
cooking fat such as coconut oil, butter or olive oil
Grated Parmesan Or Romano Cheese or your favorite – 1/2 cup Grated Cheddar Or Monterey Jack Cheese (more To Taste)
Hot Sauce, Optional
1 whole Medium Onion, Halved And Sliced Thin
1 whole Baked Potato,(Cooled And Diced)
2 cups Torn Kale Leaves Or Whole Spinach Leaves
2 whole Jarred Roasted Red Peppers, Sliced Thin


BEAT eggs, liquid, herb and salt and pepper in medium bowl until blended. ADD filling; mix well.

HEAT butter/oil in 6 to 8-inch nonstick omelet pan or skillet over medium heat until hot.

Add onions first, after a few minutes add any other vegetables you want.

(red pepper and onion and sauté until softened, about 7 minutes. Stir in spinach and sauté until wilted, about 2 minutes. Distribute vegetables evenly in skillet

pour in egg mixture. Mix cheese on top. Cook without stirring until eggs are just beginning to set around the edges, 2 to 3 minutes

Place skillet in oven. Bake frittata until almost set in center, about 10-12 minutes.

watch carefully to prevent over-browning. Remove from oven. Let frittata rest for 5 minutes before serving.

REMOVE from heat. COVER and LET STAND until eggs are completely set and no visible liquid egg remains, 5 to 10 minutes. CUT into wedges.


For fewer or more servings: Adjust the filling, liquid, seasonings and pan size proportionally to the number of eggs used. For 2 eggs, use a 6-inch pan; for 6 eggs, an 8-inch pan; for 8 eggs, an 8 to 10-inch pan.

Filling ingredients should be cooked, not raw. Pieces should be cut fairly small and drained well.

Three ways to serve a frittata: Serve wedges right from pan, slide uncut frittata topside-up onto platter, or invert frittata onto platter to show its nicely-browned bottom.

Broiler Method: Prepare frittata in a pan with an ovenproof handle. (To make handle ovenproof, wrap it completely in aluminum foil.) Cook on stovetop until eggs are almost set. Sprinkle with shredded cheese, bread crumbs or crushed chips.

Broil about 6 inches from heat until eggs are completely set and no visible liquid egg remains and cheese is melted or topping is lightly browned.