Frittatas are the perfect ‘garbage meal’ meaning you can empty your fridge of practically any veggies, meats, and/or cheeses in order to create a unique and delicious meal. Beyond this, frittatas can be made ahead of time and then served cold or pre-heated. I’m grateful to have learned how to make these and of course springtime is the perfect season to create and experiment with this dish.
I pulled together this frittata last night as we had an early morning of house hunting again today. Sadly still no updates on that front, but I can feel us getting closer and closer each weekend.
For this frittata I went with pesto, a variety of peppers, onions, feta cheese, and cherry tomatoes. Bon Appetit posted this excellent recipe with tips and notes for frittata experimentation that I highly recommend if you decide to make one. Have fun with it, and I’d love to know what other varieties you create!
Ingredients:
- 1 small onion – diced
- 2 anaheim peppers – diced
- 5 small sweet peppers – diced
- 1 clove of garlic – diced
- 1/4 cup feta
- 1/4 cup of cherry tomatoes – halved
- 10 eggs
- A hefty splash of milk (a bit more than 1/4 cup)
- 2 Tablespoons of ground flax seed
- 3 Tablespoons of pesto
- Salt and pepper
Steps and Notes:
- In a 10 inch cast iron skillet (or other non-stick oven safe pan), cook the onions, peppers, and garlic. Sprinkle with salt and pepper and let cook for 5-6 minutes.
- In a side bowl, gently whisk the eggs then add the pesto, flax, milk and a good pinch of salt and pepper.
- Distribute the veggies across the pan and add a bit more oil (or olive oil spray) to coat the sides of the pan.
- Increase the heat to medium high and pour the egg mixture into the cast iron skillet.
- Add a layer of feta and then a layer of tomatoes across the top of the frittata.
- Let the frittata cook on the stove for 13-15 minutes (or until the edges begin to separate)
- Resist the urge to stir here! You can gently shake the pan to ensure even distribution of veggies, but stirring disrupts the cooking process.
- Put the pan into a 350 degree oven and cook for another 16-18 minutes.
- Let sit for 10 minutes or cool overnight in the oven.
Thoughts for Next Time:
- Serve on top of arugula with some balsamic vinegar
- Italian sausage, grated parmesan, and broccoli
- Potato, spinach, and roasted red peppers
- Fresh spring veggies like asparagus and squash
- Corn with pecorino cheese
- Mushroom, Leek and Fontina (I need to try this one!)
- The options are endless! What are your favorites?
The Pantry Portfolio 
Oh wow, I just love a good frittata! yes, they are a great fridge clean-out, aren’t they? Yours looks so springy and delightful!
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YES! Perfect for all of the last few items leftover from the week. And thank you! It was quite tasty. Interesting to see how the pesto rose to the top despite being whisked into the eggs.
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It sure makes it pretty!
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I often make frittata – for that same reason of clearing out veggies, love the idea of giving it a health boost with flaxsed too!
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Frittata is one of my favourite meals to eat. Yours looks so scrumptious and the colours, just beautiful.
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Thank you so much! It came together as I dug through the fridge. I just love springtime veggies. So many lovely colors to work with.
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Ohhhh adding pesto is such a delish idea.
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Mmmm. I agree! I make it in batches and freeze it in ice cube trays so that I can use it all year.
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That’s a fantastic idea.
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I love a good frittata. They are sometimes a dinner saver. A nice way to use up the veggies you have on hand.
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This looks delicious and healthy! 🙂
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Thank you! It was both of those, indeed. Can’t wait to make it again soon.
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Delicious
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You made a wonderful tasty colourful frittata,….Yum!
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[…] Add homemade pesto, similar to my pesto and pepper frittata […]
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[…] better! Some of my favorite pics are my carnitas hash, bruschetta, lemon parsley fish cakes, a pesto and pepper frittata, salmon and avocado salsa, and a batch of stuffed mushrooms. […]
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