The versatility and creativity of frittata combinations are almost endless, making it one of my go-to dishes for a quick and healthy meal any time of the day. I throw just about any combination of veggies and meats in a pan, saute for a few minutes, add cheese and herbs, cover with beaten eggs and milk and finish in the oven. Frittatas are a great way to be creative and finish up leftovers in the fridge and they are just as tasty served hot, cold or room temperature!
Recipes
Note: to make Paleo versions of the recipes below, simply use coconut aminos, your favorite unsweetened nut or seed milk and omit the cheese.
Egg Base
6 large organic free-range eggs
1 C milk, cream or unsweetened nut milk
1 tbsp GF Worcestershire, tamari or coconut aminos
1/2 tsp salt and 1/2 tsp pepper
Dash of your favorite hot sauce
1/2 – 1 tsp each onion powder and garlic powder (I recommend Penzey’s)
Fillings
Crab and Ham (shown above): 1/2 C chopped vidalia onions and 1/2 C chopped orange peppers – sautéed; 1 C lump king crab meat; 4 thin slices of black forest ham – pulled into strips; 1/4 C Jack cheese; and 1/4 C chopped fresh cilantro
Italian: 1/2 C fresh mini mozzarella balls; 1/4 C fresh basil – chopped; and 1 medium sliced heirloom tomato; drizzle finished frittata with aged balsamic
Italian Meat Lovers: 1/4 C fresh grated Parmesan; 1/4 C grated Asiago cheese; 1 C sautéed sweet or spicy GF Italian sausage with the casings removed; 1/2 C sliced GF meatballs; and 1/4 C chopped red peppers and 1/4 C chopped onions – sautéed
Mushroom and Leek: 2 C sliced sautéed Crimini, shiitake and/or Portobello mushrooms; 1/4 C shredded Gruyère cheese; 1-2 tbsp chopped fresh thyme; and 3 sliced leeks, white and light green parts only – sautéed
Chicken Cobb: 1/2 C cooked diced chicken breast; 4 slices crispy cooked bacon, crumbled; 1 chopped avocado; 1/4 C gluten-free blue cheese; 1 sliced heirloom tomato or 6 cherry/grape tomatoes, halved; and a handful of fresh spinach or kale, chopped
Garden Grill: 1/2 C chopped fresh basil; and grilled veggies of your choice: eggplant, peppers, onions, mushrooms, asparagus, tomatoes, zucchini, spinach, kale and/or summer squash
Loaded Baked Potato: 1 C fingerling potatoes, 1 C broccoli florets – roasted; 6-8 scallions, chopped; 4 slices cooked bacon, crumbled; 1/2 C sharp cheddar cheese; and 1/4 C sour cream, creme fresh or plain 2% or full-fat greek yogurt (add to egg mixture and beat)
Mexican: 1/2 C red pepper and 1/2 C onions – sautéed; 1 C canned (drained and rinsed) or home-cooked black beans; 1 C corn – canned (drained and rinsed), frozen and defrosted, or fresh off the cob and steamed; 1/4 chopped cilantro; 1/2 C Jack cheese; 2 tsp dried Mexican oregano; and 1 tbsp cumin
Southern Twist: 1/2 cup frozen spinach, defrosted and squeezed of all excess water or 2 C fresh spinach – chopped; 1 C chopped sweet potatoes or yams and 1/2 C chopped onions – roasted; 4 sliced bacon cooked crisp and crumbled; 1 tbsp chopped fresh Rosemary; and 1 tsp smoked paprika
Prosciutto and Fig: 1 C chopped fresh figs or 1/2 C dried; 1/4 C thin sliced prosciutto, torn into pieces; and 1/2 C Brie in pieces with the rind removed
Prep
Heat the oven to 450. Saute all veggies and meats with olive oil in a cast iron or other heavy-bottomed skillet. Add herbs and cheese if using, cover with egg mixture and continue to cook on medium for 3-4 minutes. Put the skillet in the oven and cook until eggs set and top is slightly golden, about 5-10 minutes depending on the size of your pan. Enjoy!