Eight reasons to make a frittata any day of the week + recipe

Okay so this frittata feature has been a long time coming and I’m sorry I’ve been holding out on you and it’s totally not you, it’s me. But here’s the thing. Frittatas are workweek life savers. Period.

Here are eight reasons why I (and you should, too!) make a frittata at least once a week:

1. Frittata = fast

These things cook up in the oven in about ten minutes flat. So, total prep and cook time is looking like 30 minutes start to finish. Even less if you’re working with a bunch of leftover ingredients!

2. They help you clean out your fridge

Speaking of leftover ingredients, frittatas can comprise of any odds and ends you’ve got in the darkest corners of your chillbox. As long as you’ve got a couple cups worth of filling ingredients, some shredded cheese and a bit of leftover ground meat, you’re golden. (See flavor combo suggestions below.)

3. They don’t require a crust

I usually lump frittatas into the same category as quiches. Unfortunately, quiches take a lot more time and love and I don’t make them as often because they require a crust. Unless you’re fine going without. But if you’re gonna go without a crust, might as well just make a frittata and call it a day! AmIrite?

4. They are a whole meal on their own

I’m not one to sling sides along with our main meals on busy weeknights when my energy levels are usually super-low. (Can you relate?) You can totally get away with a veggie-packed frittata on its own – though I do recommend pairing a slice with a hefty portion of lightly dressed mixed greens for ultimate dinner time satisfaction.

5. They are acceptable to eat any time of day

You’ll be judged less harshly for eating a frittata for dinner than for eating French toast for dinner, that’s a proven fact. In short, frittatas are good for any meal.

6. They reheat beautifully

I might even prefer a reheated frittata to the fresh-out-of-the-oven version because then I can get an even crispier slice from a frying pan. It’s also perfectly acceptable to eat your slice cold, right out of the fridge. You’re welcome.

7. They don’t require any fancy cooking tools

Nope, just a cast iron skillet, a knife to chop ingredients into bite-size pieces, a wooden spoon to stir said ingredients, and an oven to cook everything up to fluffy tender perfection. And don’t fret, they don’t stick to the pan. I usually transfer the cooked frittata from skillet to plate once it’s cooled a bit.

8. See all reasons above

Ahem, do you really need another reason to cook one of these up tonight? I think not!

My favorite go-to recipe is originally from The Kitchn. It’s more of a template than a recipe, really. A blank canvas where you can mix and match different ingredients and flavors depending on what you’re in the mood for and what you have on hand.

Find the basic recipe below.  Here are some of my favorite flavor combinations:

• Instead of Taco Tuesday, make a spicy smoky frittata with crumbled chorizo, feta cheese, green onions, cumin, paprika and chili powder.
• If you’re in the mood for a Quiche Lorraine but don’t want to make the crust, try turning it into a frittata with chunks of smoked ham, swiss, caramelized onions, paprika, thyme and cayenne.
• Feta also works great in a Greek-inspired frittata with fresh green asparagus, roasted red onions, cherry tomatoes, za’atar, cayenne and oregano.

My mouth is watering just thinking about all the wonderful frittata possibilities coming out of your kitchen right now.

What’s your favorite go-to flavor combo?