This frittata formula is a great way to use up any leftovers laying around in your fridge. It’s similar to the Butternut Squash Mushroom and Thyme Frittata, but with a lot more flexibility. You can slice this frittata into any size or shape, making it perfect for adding protein and veggies to a quick breakfast sandwich or for just eating as a snack or light breakfast.
Ingredient highlight
Eggs! These little rays of sunshine are a great source of vitamin K and B vitamins. They’re also high in selenium, vitamin D, and choline (an important nutrient for brain health).
Be sure to buy pasture-raised eggs! The amount of healthy omega-3 fats found in the yolks and other nutrients depends on what those chickens were eating! A true sign of a well-fed chicken is a golden yolk. My favorite store-bought brands are Vital Farms and Happy Egg.
Servings 4 -6
Prep Time 5 minutes 
Cook Time 20 minutes Ingredients
- 4-5 cups cooked or roasted veggies*
- 1-2 cups cooked protein (leftover chopped chicken, sausage, a can of beans, etc…)(optional)*
- 1 tbsp olive oil
- 12 large eggs
- 1 tbsp dried herbs and/or ½ cup chopped fresh herbs of choice**
- ½ tsp kosher salt
- 1 cup crumbled or grated cheese
- Black pepper
- *The mix-ins are so flexible. You basically just want about 5-7 cups worth of cooked mix-ins (veggies, protein, etc…)!
- *If adding leftover cooked protein, make sure to think about when that protein was cooked because you don’t want it to spoil before you’re able to finish your frittata.
- **Use dried thyme, rosemary, and/or oregano. Use chopped fresh parsley, cilantro, dill, chives, or scallions. You could even throw in some fennel seeds or other spices!
- Make it a frittata sandwich! ~ See leftovers section.
- Note: ~ You could also make this in an oven-safe 12-inch skillet for a more classic and thicker frittata. I will just likely take more time to cook.
- Thanksgiving tip! ~ You could add dollops of mashed potatoes or stuffing or anything else to the sheet pan before pouring the eggs over.
Instructions
- Preheat the oven to 325F. Line a baking sheet with parchment paper.
- Scatter the veggies and protein (if using) on the baking sheet.
- In a large bowl, whisk together the eggs, herbs, and ½ teaspoon salt. Pour slowly all over the veggies. Give the pan a gentle shake to evenly distribute the eggs. Top with cheese and black pepper.
- Bake for 15-20 minutes or until eggs are just cooked through (times will vary based on ovens and also the temperature of the leftovers, so just use your judgment).
- Let sit for 5-10 minutes before slicing so that it can cool down and continue to cook through from the residual heat.
- Use a knife to slice it up and a fish spatula to carefully get the slices out of the pan.
Items you can prep ahead (optional)
- Roast any veggies or cook any protein, if needed.
- Make the frittata.
Substitutions:
- To make dairy-free, skip the cheese or use a dairy-free cheese alternative.
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days or freezer for up to 2 months.
Leftovers + Repurposing:
- Warm up in the microwave until warmed through. Frittatas heat up very quickly, so it’s best to microwave on low.
- Serve on top of buttered bread (or avo toast) with a simple side salad for an easy dinner, lunch, or breakfast!
- Make a frittata sandwich! Mash avocado on toasted bread and squeeze some lemon or lime all over. Add crunchy lettuce if you have any. Add 2 slices of frittata and top that with your choice of cheese if you have any. Choose your own adventure with your sandwich layers, but the frittata has protein and veggies covered!
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