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.
A quick and easy recipe template for enjoying a hearty healthy frittata any night of the week. If you’ve got leftovers hanging around, use them in this dish!
1-2 cups of 3-4 ingredients or leftovers (cooked through so there’s less excess moisture). Enough to fill more than a single layer of a 10” skillet.
2 tablespoons butter or oil (+ more as needed)
1-3 teaspoons of spices blend (see combos above for ideas)
1 large clove of garlic, minced
Plenty of salt & pepper
½ - 1 cup shredded cheese (optional)
At least 6 eggs (sometimes 8), whisked and set aside
Preheat oven to 400 degrees and move rack to the middle.
Melt butter in a large skillet over medium heat.
Add your 3-4 ingredients to the pan and bring them all up to temp. If they haven’t been pre-cooked, make sure to cook everything through at this stage.
Add garlic and your spice blend to the pan and stir to combine. Let it cook for a few minutes to bloom the spices. Season heavily with salt and pepper at this stage (we’re not seasoning the eggs), so make sure it’s good and salty.
Press the mixture into an even layer with the back of a spoon and spread the shredded cheese evenly over the top, if using. Let it sit for a few minutes until the cheese starts to melt.
Pour eggs over mixture and tilt pan so the eggs cover everything evenly. Give it a minute for the eggs to start to set along the edges.
Put the pan in the oven and bake for 8-10 minutes, just until the eggs are set. Let cool for ~5 minutes before serving.