Everything But The Kitchen Sink Egg Frittata

Ok, well not really everything!! ;)  Frittata is a GREAT way of using up ingredients that you have on hand, add whatever you want…breakfast, lunch or dinner will be served up in no time!

Egg Frittata

10 Eggs

1 tbsp oil

Set the oven to bake at 350 degrees.  Pour the oil in a glass pie dish, you could also use PAM, butter…just something to grease the pie plate.

Whisk the eggs together, then add in literally whatever you like!  I used sautéed salami, prosciutto & spinach last night with mozzarella cheese.

Pour egg mixture into prepared pie plate & bake for 40 minutes.  Check to make sure frittata is “set” in the middle.

Other mix ins: potato, onion, ham, broccoli, mushrooms…tex mex with chili, salsa…greek with feta, lives, artichoke hearts…all veggies…and the list goes on & on.  You can change up the eggs too…use egg beaters, a mixture of eggs & egg whites, all egg whites…depending on what you did it would change the amount needed.  Egg mixture should come about 2/3rds the way up or a little more.  This recipe is really all what YOU make it!

I usually make frittatas for dinner & then use the leftovers for breakfast or lunch the next day.  I’ve also made more than one at a time strictly for MORE leftovers.

Enjoy & Bon Appétit!

Note: Pictures will be added! ;)  It was eaten before I could get any good shots!

What are your thoughts?