Kitchen Sink Frittatas

I could write an Ode to Frittata, there are so many reasons why I love them: they can be served hot or cold, they are easier to make than a quiche (no pastry), they are healthier than a quiche (no pastry), they are a great way to use up leftovers, a frittata can be a breakfast, lunch or a dinner, they are protein packed, you can make them in muffin tins for individual sized-portions (also easy to freeze) or in a big skillet to serve a crowd, you can make them ahead of time (Moms, get excited!)—basically they are the perfect food. I love sneaking in veggies (spinach or broccoli) for the kids and sometimes adding cheese or sundried tomatoes, or whatever else needs to be used up in my fridge. Truly, everything but the Kitchen Sink.

TIP /// I like mine to have little bit of bulk to them so I often add potatoes or squash but you could easily omit.

Kale, Tomato & Feta

1/4 cup            olive oil

1                      sweet potato, peeled and cubed

1                      small red onion, finely chopped

2                      cloves garlic, minced

2 cups             kale, stems removed and leaves roughly chopped

1 pint               cherry tomatoes, halved

1/2 cup            pitted kalamata olives, roughly chopped

8                      large eggs

2 tbsp             fresh basil, shredded

1 tbsp             fresh oregano, leaves chopped

1 cup               feta cheese, crumbled

  1. Preheat your broiler to the maximum setting.
  2. Place a large, ovenproof skillet over medium heat. Add the olive oil and the sweet potato. Cook for 10-15 minutes until fork tender. Add the onion and garlic and sauté for 8 minutes until soft and translucent
  3. Add the chopped kale and cook for 5 minutes until wilted. Add the cherry tomatoes and black olives and cook another 5 minutes.
  4. Meanwhile, whisk together the eggs, basil and oregano. Season well with salt and black pepper. Stir through the feta cheese gently. Pour the mix over your vegetables in the frying pan.Cover and cook over low-medium heat until the edges are brown and the mixture is almost set, about 10-15 minutes. Remove the cover and place the entire thing underneath the broiler for 5 minutes, until the mixture has fully set and the top is turning a golden brown.

I always love hearing from you all so let me know when you like to serve your frittatas (breakfast or lunch or ALL. THE. TIME. and if you like to add anything else in them… comment below! xx

5 replies
  1. Denise
    Denise says:

    Looks amazing! Would assume to make individual portions (in muffin tins) you follow the same steps but cook in the oven and then finish on broil – is that correct? What temp/time do you use? Absolutely love this idea for a healthy breakfast on the go! Xo

    Reply
  2. Dervla Kelly
    Dervla Kelly says:

    Thanks for the dinner inspiration! Totally just made it with leftover cooked chicken, spinach, and sweet potato. DELICIOUS.

    Reply

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