How To Make The Most Delicious Everything-But-The-Kitchen-Sink Frittata Ever

Want to get rid of all your leftovers in one delicious meal? You can easily unload your fridge right into a fabulous frittata.

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Prep Time: 30 minutes

Feeds: four to six people

Start out with whatever you love to eat with eggs. I like chopped onion, diced zucchini, red bell pepper, and sliced mushrooms. If you want, you can throw veggies like broccoli and cauliflower in the oven with some olive oil, salt, and pepper for 10 minutes. For protein, add roast chicken, grilled steak, fried tofu, or even last night’s Chinese take-out—whatever you have on hand will work. If you like your eggs cheesy, grab a heaping handful of grated cheese, like cheddar or Monterey Jack.

Preheat your oven to 400 degrees. In a big oven-safe skillet, sauté the onions in olive oil. After they start to soften, add your other veggies and cook over medium heat. Then add whatever cooked meat you want to throw in. If you want to include chopped tomatoes, add them last. Season everything to your liking with salt and pepper.

Whisk up 8 eggs and add a good pinch of salt and pepper. You can throw in some herbs if you like—try oregano, basil, and thyme, or a pinch of chili powder to give it a kick.

 

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You can mix the grated cheese into your eggs to have cheese melted inside the frittata, or sprinkle it on top later to have cheese crusted on top. (Of course, you can always do both.)

Pour the mixed eggs over your veggies, stirring around a few times with a wooden spoon.

After a few minutes, top with cheese if desired, and stick the whole shebang in the oven. Bake about 10 minutes, until your frittata is puffy and golden. If you like your egg pie with a crust, you can finish it off with a minute in the broiler. If not, bake your frittata at a lower temperature (350 degrees should do it) and pull it out of the oven once the eggs are fully set.

You can make a big frittata on Sunday, then keep it in the fridge and cut a wedge out whenever you’re hungry. Just heat and serve with hash browns for breakfast, a salad for lunch, or a side of roasted potatoes for dinner. Frittatas don’t even need to be eaten hot—you can serve them at a picnic with pasta salad, and I’ve made awesome frittata, arugula, and avocado sandwiches. No matter how you mix ‘em up, baked eggs are easy to love—so get crackin’!

 

Recipe By Chef Rossi

Photos By Vanessa Rees

This recipe originally appeared in the Aug/Sept 2015 print edition of BUST Magazine. Subscribe today

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