- 1-2 cups cooked veggies
- ½ cup cooked meat (optional)1 teaspoon butter
- 8 eggs
- 1 cup cream, milk, half and half, almond milk, soy milk, coconut milk
- 1 teaspoon salt
- ¼ teaspoon freshly grated nutmeg (optional)
- ¼ teaspoon freshly cracked black pepper
- ½ cup cheese (optional)
- Chopped soft herbs (optional), parsley, chives, basil, oregano
Cooked vegetables are the best here - do you have a vegetable medley leftover or roasted asparagus. Roasted potatoes or yams are the best in leftover frittata. Is it the day after Thanksgiving? If yes, put it all in there! Choose 2-3 vegetables for a thoughtful presentation or a little bit of everything for a wild kitchen sink style dish. If you have fresh but uncooked leafy greens, they’re fantastic - kale, chard, beet greens, romaine, cabbage, spinach.
Cooked meat is best so look to your leftovers. Sausage, bacon, smoked salmon are obvious matches for eggs. But try roast chicken, pork chop, steak, even shredded saucy meats like braised short ribs, shredded bbq chicken or pulled pork.
If you have raw meat you’d like to use, just saute it first.
Grated cheese works best in the eggs (cheddar, Monterey jack, gouda, swiss/gruyere) and soft cheese are nice to dollop on top (think ricotta, cream cheese, blue cheese, goat cheese).
Preheat the oven to 400 degrees. Crack the eggs into a large bowl, add the milk/cream, salt, pepper, nutmeg and whisk to combine. You want an even mixture but don’t over whip it because that will incorporate too much air.
Heat a 9-11” saute pan, ideally non-stick, over medium heat. Add the butter. Then add the veggies and meat. Cook for about 1-2 minutes until they’re hot. Pour in the eggs all at once and let them sit for a minutes. Like you were making scrambled eggs, in big slow strokes, scrape the eggs into the center and off of the bottom of the pan. If using grated cheese (like cheddar), add it now. Repeat this process every 30 seconds or so for about 4 minutes or until you can see the cooked eggs piling up higher than the runny eggs. At this time, move everything in the pan so the veggies and meat look even and the eggs are flat and filling up the pan. There will still be runny eggs around the pan. Run the spatula around the edges of the pan, tucking everything in and down to make a nice clean edge.
If using soft cheese like ricotta, place a few dollops around the top now.
Transfer to the top rack in the oven and bake for about 10 minutes or until the top is lightly browned, puffy, and all of the eggs are just set - you should not see any runny bits at this time. (The cooking time will vary depending on how long you “scrambled” the eggs first - its ok though, just cook longer as needed).
Remove from the oven and garnish with soft herbs to taste (sometimes I put more butter on top to melt, mmmm). Use a spatula to run around the edges and see if you can slide the whole thing on to a cutting board. OR, carefully ust a knife to slice it from the pan - just be mindful not to scrape your non-stick pan.
Serve with a side salad, toast, or potatoes.