If you watch my Instagram stories on, what’s Dupi cooking? than you are aware this is my go to quick and easy lunch or, special occasion breakfast if Victor is home. I’ve also made this for dinner many nights as we are coming home late after work or activities.
Frittatas are easy to make, and come together quickly with ingredients you already have in the fridge. As for the ingredients, at the very least, we always have eggs, block of cheese and vegetables on hand in the fridge. It’s not a special occurrence for leftover roast chicken to be there also. We eat ready-to-go grocery store roast chicken at least once a week, often twice if it’s a busy week with little time to cook. I often use leftovers to make a sandwich, salad or my favourite Chicken Frittata.
I’ve also made a frittata with the recipe below using leftover steak, ground beef taco mix, indian turkey keema, some spicy chorizo sausage or simply vegetarian option. The possibilities are endless.
You can enjoy this with a hearty multi-grain toast or bagel or, add a green salad for a calorie wise option. So, be sure to bring out your creativity to really make this your dish!
Quick and Easy Frittata Recipe
Serves 2-3 people
6 Eggs
1 cup shredded/diced meat of choice*
1/4 cup medium-sharp cheese (I prefer Marble cheddar)
1 cup spinach – chopped
1/2 bell pepper – diced small
1/4 cup red onion – diced small
4-5 fresh basil leaves – gently sliced long (chiffonade)
2 tbsp EVOO
Black pepper to taste (no salt needed, cheese adds enough saltiness to the dish)
*Meat — choose what you have on hand. I usually make a frittata as a last minute meal, with whatever is in the fridge. You can make this dish vegetarian by leaving out the meat all together.
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In a large mixing bowl: crack eggs, add ground black pepper and basil leaves. Mix well.
Heat up a frying pan that can be used in the over for a quick broil.
Add EVOO to coat the pan and sauté spinach, bell peppers and red onion for 2 minutes. Add in the meat to warm through for 1 more minute.
Drop the heat to low. Add in the egg mixture and using a rubble spatula cook the mixture as you would a french style omelette (little colour as possible on the bottom) for 3-5 minutes. The process involves lifting the cooked egg edges to allow uncooked portion to go underneath.
Once the eggs are almost set, turn off the stove, top the frittata with shredded cheese.
Broil for 3-5 minutes, until frittata is set and cheese is golden and melted. Keep and eye on this as it can easily burn.
Cool sightly and enjoy.
Serving Tip: If you used a non-stick pan, the frittata should just slide on to a plate. However, if it’s stuck cut it into wedges and remove one slice at a time. This usually will keep the presentation neat and clean.
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