Recipe: Weeknight Rescue Frittata


I was asked a GREAT question the other day… what do you eat for dinner when you have no plans and little time? I like this question so much I think I’ll just keep answering it with different recipes over the next few months. Because as much as I love a good meal plan, sometimes life gets in the way and it’s on to Plan B.

Plan B works for us because there are some things we pretty much always have around and today’s recipe utilizes them front and center. This kitchen always has eggs, cheese, and random veggies and herbs (usually several days past their prime). Throw that together and -voila- thirty minutes later we’ve got a beautiful frittata and a cleaner refrigerator!

Recipe: Weeknight Rescue Frittata


  • 6 Eggs (highest quality you can manage)
  • 1/2 Cup Whole Organic Milk (optional, but use an extra egg if you are leaving it out)
  • 1T Organic Butter
  • 1 Onion, chopped small
  • 1 Cup of Dark Leafy Green, chopped small
  • 1-2 Cups of Veggies, chopped small
  • 1 Clove of Garlic
  • 1/4 Cup of a Fresh Herb, chopped small (if you don’t have a fresh herb, then toss 1 teaspoon of dried thyme in with the onion)
  • 1/2 Cup of chopped Bacon or Sausage or Leftover Cooked Meat (totally and completely optional)
  • 1/3 Cup of Any Kind of Cheese (use more or less due to personal preference)
  • 1/2t Salt
  • 1/2t Pepper
  • 1 Chopped Tomato, Green Onion and/or Avocado for a topper


  • Can of green chilies
  • Can of sliced olives
  • Can of artichoke hearts (chop them up good)
  • Sun-Dried Tomatoes


  1. Whisk eggs with the milk and salt and pepper. If using any of the “optional” ingredients, add them into this egg mixture. Set aside.
  2. If using bacon or sausage, sauté it up in a medium-sized skillet until it begins to brown up (over medium to medium-high heat). Cast iron works best here. The skillet must be able to go under the broiler at the end.
  3. If you have a lot of extra grease in the pan, drain most (not all) of it out.
  4. Add in the onion. If you are not using bacon or sausage, then melt a little butter in the skillet to saute the onion.
  5. Once the onion begins softening, add in veggie ingredients that need a sauté such as greens, bell peppers, asparagus, garlic, broccoli, etc.
  6. Once all veggie and meat ingredients are softened to your liking, take a moment to lightly butter the edges of the skillet and any spots on the bottom that seem dry. DON’T SKIP THIS STEP or your frittata will stick.
  7. Adjust the heat to medium and pour the egg mixture over the vegetable/meat mixture. You may need to slightly turn the skillet to use gravity to move the mixture over all areas of the pan.
  8. While the eggs are slowly cooking, sprinkle the fresh herbs all over the top. Then sprinkle the cheese.
  9. After a minute or two when the sides just start to look set, transfer the skillet to a low broiler for a few minutes.
  10. Keep your eye on it, and pull it out when the edges begin to brown and the center is set and not runny.
  11. Top with chopped tomato, avocado or green onions.
  12. Can be served warm or room temperature.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

This one is more like an art project than a science experiment. Use what you have and play around with it. You can also make this the night before and refrigerate it, if you know tomorrow is going to be crazy. Just warm it up in an 250 degree oven until it comes to room temperature and serve.

Serve with fresh fruit and maybe a little flavored yogurt with granola? If you have an extra few minutes, a side of country potatoes works beautifully with this frittata. Now you are having breakfast for dinner which is always a crowd pleaser!

What’s your “go to” dinner when you have little time and no plan? This recipe has a lot of room for interpretation. If you have a question about a specific ingredient or when it would go in the mix, just comment below and I’ll give you my opinion!

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