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How To Make Any Frittata :: Plus 4 Different Frittata Recipes! :: Paleo Friendly Real Food

February 10, 2017

Easy instructions for how to make a frittata with any veggies you have on hand!

How To Make Any Frittata :: Plus 4 Different Frittata Recipes! :: Paleo Friendly Real Food

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A short cut for busy mommas!

Fake out. Short cut. Whatever you wanna call it, frittatas are the busy momma’s breakfast bake fake out! We adore breakfast bakes (in fact, there is the most drool worthy breakfast bake in my cookbook Nourished Beginnings that all of my little ones love!).

But let’s face it…breakfasts bakes are best saved for special weekend brunches when you have a little extra time to fuss a bit, right?!

How To Make Any Frittata :: Plus 4 Different Frittata Recipes! :: Paleo Friendly Real FoodFritattas look and feel fancy and fussy like a breakfast bake, but I can get you in and out of the kitchen in 15 minutes flat!

In fact, these easy frittatas are so fast, that they are frequently on my breakfast rotation on school mornings. You can even do the veggie chopping the night before to shave off another 5 minutes of that time. My kids like to eat frittatas with a side of fresh fruit, or a banana muffin from the freezer, and a glass of raw milk. Little dishes of yogurt work well too. I like to eat mine with a bowl of leftover vegetable soup.

How To Make Any Frittata :: Plus 4 Different Frittata Recipes! :: Paleo Friendly Real FoodWeekday breakfast fast!

I promise you just about anyone can do this. I was petrified of my cast iron skillet until I really gave it a chance a number of years ago. And a frittata? Well, let’s just say it looked fancy, so I wasn’t so sure I could really pull it off!

As it turns out, frittatas are really nothing more than a few handfuls of cooked veggies baked into eggs. Truly whatever veggies you have on hand should work, so it is an evergreen breakfast that can change flavors with the seasons.

How To Make Any Frittata :: Plus 4 Different Frittata Recipes! :: Paleo Friendly Real FoodFrittatas 101…

A frittata begins with some aromatics (ie onion, peppers, mushrooms, etc) and the “harder” veggies that need extra time to get soft (ie potatoes, carrots, etc) cooked down to soften in some butter. You can throw in the more fragile vegetables that don’t need more than a minute of cook time right in after that (ie spinach, tomatoes, etc). Pour over your whisked eggs and herbs and then watch the magic happen!

I like to cook my frittata half on the stovetop, until the edges of the egg are set, and then finish it off on the middle rack of the oven, under the broiler. It really takes the guess work out of whether the middle of the egg is done, and it also gives a beautiful golden top to the frittata.

How To Make Any Frittata :: Plus 4 Different Frittata Recipes! :: Paleo Friendly Real FoodA note on skillets

You will need an oven safe skillet for making a frittata. I have this Lodge cast iron skillet, that was once my mom’s – they really last forever. They are quite inexpensive, and make a great investment since they actually flavor your food better with age!

If you season it just right, they actually have a better non stick surface than any skillet or pan you own! You can check out this tutorial for seasoning your cast iron – it is worth having it done right because my frittatas literally slide right out of the pan because my pan is so slick!

Oven Safe Skillet Options:

{Side note! The handle of these oven safe skillets get very hot! Don’t burn your hand! I wrap a thin kitchen towel around the handle of mine. I did find these really neat cast iron skillet “mitts” that slide right over the handle though!}

How To Make Any Frittata :: Plus 4 Different Frittata Recipes! :: Paleo Friendly Real FoodFavorite veggie and herb combos

I decided to break up 4 different frittata recipes for you to see how you can veggie combo, but you truly can use whatever you have on hand! Think of these recipes as mix and match – make them how you wish. In the spring and summer, fresh herbs are available more readily where I live, so I used fresh herbs for those. Dried herbs work just as well – use what your family enjoys!

How To Make Any Frittata :: Plus 4 Different Frittata Recipes! :: Paleo Friendly Real FoodA note about meat and cheese

If you plan to add some bacon or sausage to your frittata, cook the meat first before getting the veggies in. You can add the meat back into the skillet when you add the eggs. Cheese is also fun to add to a frittata, and you can do that by whisking it in with the eggs.

How To Make Any Frittata :: Plus 4 Different Frittata Recipes! :: Paleo Friendly Real Food

So here is some inspiration for you!

And it is exactly that – inspiration! I can’t wait to hear about the creations you come up with! Keep me posted!

How To Make Any Frittata :: Plus 4 Different Frittata Recipes! :: Paleo Friendly Real Food

 

How To Make Any Frittata :: Plus 4 Different Frittata Recipes! :: Paleo Friendly Real FoodIngredients:

  • 2-3 TB friendly fat to cook in such as butter, coconut oil, tallow, lard, or avocado oil
  • 1/2 medium onion, diced
  • 4 oz mushrooms, sliced
  • 1 small/medium yellow potato (or 1/2 russet), diced
  • 1/2 tsp sea salt
  • 1 clove of garlic, finely chopped
  • 1-2 handfuls of chopped kale
  • 8 eggs
  • 1 tsp oregano
  • 1/4 tsp pepper

Directions:

  1. Set the broiler to high in your oven with the rack in the middle.
  2. At the stovetop, melt the butter in an oven safe skillet over medium heat. Add the onion, mushroom, potato, and sea salt and cook over medium/medium-high heat until the veggies are soft and fragrant, about 3-4 minutes.
  3. Add the garlic and kale and cook for 2-3 minutes.
  4. Whisk the eggs, oregano, and pepper and then pour the egg mixture over the cooked veggies in the skillet. You can move the veggies around so everything is evenly distributed.
  5. Keep the skillet on the stovetop over medium heat for about 3 minutes, until the edges look set. Move the skillet to the oven on the middle rack under the broiler on high heat, and cook another 3-4 minutes until the rest of the frittata sets, and the top is slightly golden.
  6. Let the frittata cool in the skillet about 3-4 minutes before serving. You should be able to slide your spatula right underneath the frittata to slide it onto a cutting board for serving if you wish. (See above for tips on seasoning your cast iron skillet so it is super slick!)

How To Make Any Frittata :: Plus 4 Different Frittata Recipes! :: Paleo Friendly Real FoodDirections:

  • 2-3 TB friendly fat to cook in such as butter, coconut oil, tallow, lard, or avocado oil
  • 1/2 leek, sliced and rinsed of sand
  • 4 radishes, sliced or cubed depending on your preference
  • 1/2 – 1 cup chopped asparagus
  • 1/2 tsp sea salt
  • 1 clove of garlic, finely chopped
  • 8 eggs
  • 1/4 cup fresh raw cheese (optional, if available)
  • 3 TB chopped chives
  • 1/4 tsp pepper

Directions:

  1. Set the broiler to high in your oven with the rack in the middle.
  2. At the stovetop, melt the butter in an oven safe skillet over medium heat. Add the leeks, radishes, asparagus, and sea salt and cook over medium/medium-high heat until the veggies are soft and fragrant, about 3-4 minutes.
  3. Add the garlic and cook for a minute.
  4. Whisk the eggs, cheese (if using it), chives, and pepper, and then pour the egg mixture over the cooked veggies in the skillet. You can move the veggies around so everything is evenly distributed.
  5. Keep the skillet on the stovetop over medium heat for about 3 minutes, until the edges look set. Move the skillet to the oven on the middle rack under the broiler on high heat, and cook another 3-4 minutes until the rest of the frittata sets, and the top is slightly golden.
  6. Let the frittata cool in the skillet about 3-4 minutes before serving. You should be able to slide your spatula right underneath the frittata to slide it onto a cutting board for serving if you wish. (See above for tips on seasoning your cast iron skillet so it is super slick!)

How To Make Any Frittata :: Plus 4 Different Frittata Recipes! :: Paleo Friendly Real FoodIngredients:

  • 2-3 TB friendly fat to cook in such as butter, coconut oil, tallow, lard, or avocado oil
  • 1/2 medium onion, diced
  • 1/4 medium green pepper
  • 1/4 medium yellow or orange pepper
  • 1/2 – 1 cup chopped broccoli florets
  • 1/2 tsp sea salt
  • 1 clove of garlic, finely chopped
  • 6 cherry tomatoes, halved
  • 8 eggs
  • 3 TB chopped fresh basil, dill, or parsley
  • 1/4 tsp pepper
  1. Set the broiler to high in your oven with the rack in the middle.
  2. At the stovetop, melt the butter in an oven safe skillet over medium heat. Add the onion, peppers, broccoli, and sea salt and cook over medium/medium-high heat until the veggies are soft and fragrant, about 3-4 minutes.
  3. Add the garlic and cherry tomatoes, and cook for 2-3 minutes.
  4. Whisk the eggs, basil, and pepper and then pour the egg mixture over the cooked veggies in the skillet. You can move the veggies around so everything is evenly distributed.
  5. Keep the skillet on the stovetop over medium heat for about 3 minutes, until the edges look set. Move the skillet to the oven on the middle rack under the broiler on high heat, and cook another 3-4 minutes until the rest of the frittata sets, and the top is slightly golden.
  6. Let the frittata cool in the skillet about 3-4 minutes before serving. You should be able to slide your spatula right underneath the frittata to slide it onto a cutting board for serving if you wish. (See above for tips on seasoning your cast iron skillet so it is super slick!)

How To Make Any Frittata :: Plus 4 Different Frittata Recipes! :: Paleo Friendly Real Food

  • 1 TB friendly fat to cook in such as butter, coconut oil, tallow, lard, or avocado oil
  • 3-4 strips of bacon, chopped
  • 1/2 medium onion
  • 1/4 medium sweet potato, cubed
  • 1/2 tsp sea salt
  • 1 clove of garlic, finely chopped
  • 1-2 handfuls baby spinach
  • 8 eggs
  • 1 tsp parsley
  • 1/4 tsp pepper
  1. Set the broiler to high in your oven with the rack in the middle.
  2. At the stovetop, melt the butter in an oven safe skillet over medium heat, and cook the bacon until crisp. Remove the bacon, leaving the bacon grease behind to cook in.
  3. Add the onion, sweet potato, and sea salt to the bacon grease, and cook over medium/medium-high heat until the veggies are soft and fragrant, about 3-4 minutes.
  4. Add the garlic and spinach and cook for 1-2 minutes to slightly wilt the spinach. Add the cooked bacon back in.
  5. Whisk the eggs, parsley, and pepper and then pour the egg mixture over the cooked veggies and bacon in the skillet. You can move the veggies and bacon around so everything is evenly distributed.
  6. Keep the skillet on the stovetop over medium heat for about 3 minutes, until the edges look set. Move the skillet to the oven on the middle rack under the broiler on high heat, and cook another 3-4 minutes until the rest of the frittata sets, and the top is slightly golden.
  7. Let the frittata cool in the skillet about 3-4 minutes before serving. You should be able to slide your spatula right underneath the frittata to slide it onto a cutting board for serving if you wish. (See above for tips on seasoning your cast iron skillet so it is super slick!)

More real food breakfast ideas you might like!

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21 Comments

  • Reply Emily @ Recipes to Nourish February 10, 2017 at 11:00 pm

    We are big frittata fans in our home! I love how easy they are! Love all of your recipe suggestions too!

  • Reply Jessica DeMay February 13, 2017 at 7:49 pm

    Every Sunday I make an egg bake for the week, but I love how quick these are! And your seasonal suggestions are great- I sometimes get in a rut and need to switch it up.

  • Reply Allison Wojtowecz February 14, 2017 at 9:54 am

    Love me a good frittata! So great for meal prep, too.

  • Reply Cristina Curp February 14, 2017 at 1:27 pm

    Love this! Fritattas are one of my favorite meal prep items! Love these colorful options 🙂

  • Reply ChihYu February 14, 2017 at 3:58 pm

    Awesome ! All we need to know about making frittata in various seasons. This is so cool !

  • Reply Erin Carter February 15, 2017 at 10:32 am

    I am almost ashamed to admit that I’ve never made a frittata before. I totally need to now! Thanks for teaching me how.

  • Reply Irena Macri February 15, 2017 at 10:47 am

    PROOF that frittatas are the solution!! This is one of my favourite foods, and especially to use up leftovers and eat as leftovers. It just… never tastes like leftovers! 😉

  • Reply Michele Spring February 15, 2017 at 5:06 pm

    What a great idea for a post! This is super helpful and I’m sure I’ll be referring back to this a ton!

  • Reply Katja February 15, 2017 at 11:10 pm

    We LOVE frittatas around here. Thanks for the recipe inspiration.

  • Reply Stacey Crawford February 16, 2017 at 1:28 pm

    I love frittata! Such a great way to use up leftover veggies in the fridge. These are all wonderful ideas. Thanks 🙂

  • Reply Mark February 16, 2017 at 4:18 pm

    These are great for keeping in the fridge, love all your suggestions and tips for saving time!

  • Reply Kari Peters February 17, 2017 at 10:42 pm

    These are such great ideas, plus I always have little bits of veggies leftover from recipe testing, so frittatas would be ideal!

  • Reply Becky Winkler (A Calculated Whisk) February 18, 2017 at 11:25 am

    Frittatas are one of my go-to breakfasts, too. Love these seasonal ideas!

  • Reply Hannah Healy February 19, 2017 at 11:14 am

    Frittatas are so fast, easy, and fun

  • Reply Hannah Healy February 19, 2017 at 11:16 am

    Fritatas are so fun

  • Reply Carrie Forrest February 19, 2017 at 11:19 am

    They are so versatile and tasty.

  • Reply Georgina Young February 19, 2017 at 11:49 am

    I love this guide – easy to read and understand and the fact that you’ve added in 4 recipes too is such a bonus! I’m a bit frittata mad so thanks for the inspiration 🙂

  • Reply Amy February 20, 2017 at 2:12 pm

    I love frittatas! How fun that I have 4 new recipes now that correspond with the seasons!

  • Reply Katie March 3, 2017 at 8:27 pm

    Thank you for this great recipe! My mom used to make frittatas for Sunday brunch and I never thought to make them myself. I couldn’t believe how easily it came together. It’s my new favorite lunch and it’s making it so much easier to get a delicious and veggie-ful healthy meal. My kids love to help make them. Hopefully I’ll get them to try one at some point. Baby steps! In the meantime I’m sure enjoying them!

    • Reply Renee Kohley March 3, 2017 at 8:43 pm

      Katie that is awesome! Good for you! And those kiddos will come around!

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