Updated: Aug 28, 2021
Everyone needs a fast and easy breakfast that's still healthy. A simple recipe saves time and delivers hearty veggies to your diet. This rustic frittata (Italian omelet) can be made from any leftover vegetable, protein, cheeses, etc. It's super versatile and can be changed to suit your family's tastes.
Why Do I like to Make Frittata?
Frittata can be breakfast, lunch or dinner! Quick and easy; a no mess recipe. Using a frittata recipe as a vehicle to use up the leftovers at breakfast, lunch, or dinner really helps me on an unexpectedly busy night.
I also like to make frittata because it's so easy for my boys help me. You may remember that we got our own chickens earlier this year. For months I've been waiting for them to start laying eggs. Finally, in the beginning of October, our boys found the very first egg.
I can't even begin to describe how excited we were about that one tiny egg. Having chickens is well worth it! Since we get eggs regularly now, I'm thrilled to use them in my cooking (like in my eggs Benedict). My boys love cooking with me, and one afternoon we decided to make a frittata to be the next day's breakfast. Thomas was a great helper. He can crack eggs like nobody's business! We decided to use up our leftovers from the night before, so we used sweet potatoes, spinach, onions, and tomatoes. I personally love the combination of sweet potato and spinach, but you can use any potatoes or greens you have on hand.
Why Do We Prize Eggs?
We love eggs in our family. I know it's easy to just pick up any old carton of eggs at the grocery store, but the quality of eggs is as important as the quality of any other food.
Eggs are making the comeback they deserve after several decades of being wrongly seen as a high-cholesterol food that caused heart disease. Properly produced eggs are rich in just about every nutrient, especially fat-soluble vitamins A and D. They are a great source of special long-chain fatty acids, which is important for the nervous system. It's no surprise Japanese consider eggs to be brain food. Egg yolks are the most concentrated source known of choline, a B vitamin found in lecithin that is required for keeping the cholesterol moving in the blood stream.
Pasture-fed chickens eat greens and worms, and their eggs are nutritionally far superior to those of grain-raised chickens. Omega-3 and omega-6 fatty acids exist in an almost one-to-one ratio in pasture-fed chickens. Compare that to chickens that eat only corn; the amount of omega-6 in their eggs can be 19 times greater than the amount of unsaturated omega-3.
What is Manchego, and Do I Have to Use It?
Manchego is a Spanish cheese made from raw sheep's milk that has been aged for a full year before consumption. The texture is similar to goat's cheese, firm and slightly crumbly, while the flavors are much richer and more buttery.
Honestly when I was preparing to make this video, I totally forgot about the cheese. My Thomas quickly realized my mistake, so we added Manchego cheese, which is one of kind I usually have in my fridge. If we hadn't added the cheese (or added a different kind of cheese), it wouldn't have been a problem at all! Frittata works with or without cheese. Usually I use whatever cheese I have on hand, which could be anything from a soft homemade ricotta to a hard, nutty parmesan. Frittata is a great way to use up any cheese you have.
Easy One-Pan Meal Prep and Cleanup
We're all pretty busy. Personally, I like to keep things straightforward in the kitchen and try to cook meals in just one pan whenever I can. Dishes are my biggest problem in the kitchen. Luckily, this frittata recipe dirties only one pan, one bowl, a cutting board, and a knife.
I like that. I like to use this pan, it's perfect for both the stovetop and the oven.
Your Kiddo Can Make This Frittata Recipe!
If you ever want your kiddos to help you with meal prep, this recipe is easy enough that even a 5-year-old can help. Most kids love having their own project. It inspires them to eat their creations (another way to help mom with picky eaters). In the process of learning how to cook, it's important for children to get as much practice as possible. You may end up eating some questionable frittatas, but with a little help, they will feel accomplished knowing how to make healthy meals on their own. This life skills is priceless!
Note on Storage
I like to make frittata once a week. It lasts for 5 days as a quick breakfast on the go. To store it, simple slice it into wedges like pie, then wrap each slice in foil. At this point you can freeze the leftovers or leave them in the refrigerator and reheat as needed.
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
Author: Inna of innichkachef.com
Yield: 4 servings as a meal
2-3 tablespoons olive oil
1 onion, chopped
2 cooked sweet potatoes, peeled and cubed
1 teaspoon pink salt, divided
1 teaspoon freshly ground black pepper, divided
Pinch of red pepper flakes
1 clove garlic, chopped
4 cups spinach
1 cup cherry tomatoes, sliced
½ cup shredded Manchego cheese
½ cup heavy cream
Preheat the oven to 350F.
Heat olive oil in a pan for a minute, then add chopped onions, ½ a teaspoon of salt, ½ teaspoon of black pepper, and red pepper flakes.
Cook for few minutes, then add chopped garlic. Stir in spinach. Cook for few more minutes, stirring once in a while. Add the cubed sweet potatoes, and mix everything together. Cook for another 2-3 minutes.
Meanwhile, prep the egg mixture. Crack the eggs in a bowl. Add shredded cheese, heavy cream, ½ teaspoon of salt, and ½ teaspoon of freshly ground black pepper. Whisk everything together. Add the sliced cherry tomatoes.
Transfer the egg mixture on top of the sautéed veggies, and place the pan in the oven for about 15-18 minutes (depending on the size of the pan).
Remove when lightly golden on top but not brown.
Cut like pie and serve right away.