Frittatas are one of the best clean-out-the-fridge weekend brunch or dinner recipes.
A basic frittata is easy, delicious and best when it is fresh out of the oven.
Eggs are easily my go-to breakfast and I like to switch it up sometimes which is why a frittata is great because it is so easy to make. It is also versatile and you can add any ingredients you have in the fridge and make it your own.
This is a great dish for those times when you had brought all of those fresh vegetables from the market with the best intentions, but you haven’t quiet used them all up. With this recipe, you can use them to chuck into this dish and be proud you have made use of them.
The idea of this being a one bowl recipe is that you do not have to worry about caramelizing any onions or sauteing any vegetables prior, instead save some time, add all of your ingredients to one bowl, pour into the cast iron skillet and throw it into the oven.
Its a great time saver recipe.
You can also make this an oil free recipe by lining the bottom of your skillet with baking paper. However it is not a must and you shouldn’t fear the use of oil because a little bit of oil can add some extra flavour to the dish.
Other Recommended Frittata Combinations:
- Spinach, Feta & Sweet Potato
- Kale, Red Bell Pepper & Feta
- Avocado, Zucchini & Mozzarella
- Caramelized Onions, Mushrooms & Artichokes
I hope this gives you a great idea for your next weekends breakfast or brunch meal.
- 8 whole eggs
- 2 spring onions
- 1 medium sweet potato
- 1/2 cup broccoli
- 1/2 cup cauliflower
- 1/2 cup minted peas
- 1/2 cup cherry tomatoes
- salt & pepper
- 1/2 tsp cumin
- 1 tsp Italian herbs
- 1/2 tsp garlic salt
- 1/2 tsp basil
- Preheat your oven to 180 degrees.
- Crack the eggs in a medium sized bowl, add salt & pepper. Whisk the eggs until the egg yolks and egg whites are blended.
- On a chopping board, chop up the spring onions, sweet potato & add into the egg mixture.
- Measure out the broccoli, cauliflower, peas & also add to the egg mixture.
- Finally add in the cumin, Italian herbs, garlic salt & basil and mix well.
- Pour the mixture into a greased iron cast skillet.
- Bake in the oven for 25-30 minutes.
Its great idea to also add some cheese to a frittata, I didn’t have any on hand, but if I did I would have definitely added some feta cheese in here.
You can keep leftovers in the fridge for at least a couple of days. You can gently re-heat the frittata in the microwave or oven.
You can serve frittatas with a side salad, steamed veggies, potatoes or a some whole grain toast.
If you do make this recipe, be sure to leave a comment below 🙂 I would love to hear if you have tried this recipe or if it has sent some inspiration your way! You can also feel free to tag me on Instagram with any recipes that you re-create!