One of the best things about making a frittata is that you can use the same skillet for cooking the filling ingredients, as well as baking the entire frittata itself. So easy! Another great aspect about frittatas is the ability to use leftover ingredients that may otherwise go to waste. With that being said, use this recipe as a general guideline, and feel free to change up the protein, cheeses, veggies, etcetera! Which makes this the perfect easy brunch recipe. And Zak makes it easier than ever to brunch in style with this batik-pattern plastic dinnerware line. Inspired by traditional Indonesian batik art, this new dinnerware collection uses geometric shapes and organic patterns in classic blue and trendy mint. So bring some boho-island chic to your next brunch with this classic yet contemporary print!
First, slice up/ assemble all of the fillings you are planning to use. Here we have, leftover roasted potatoes onions, and steak. Plus, fresh bell pepper, spinach, and cheddar.
Melt a couple of tablespoons of butter in a pre-seasoned or nonstick skillet, over medium high heat. Then throw in the bell pepper and toss/stir them around and cook them for about four minutes, or until they start to soften.
Sprinkle in the pre-cooked potatoes/onions, and steak to heat it up.
At the end, add a bunch of spinach, which will wilt almost immediately. Stir until all ingredients are evenly distributed.
Crack 12 eggs into a bowl and whisk together with some salt and pepper. Add in the cheese to the egg mixture. Pour egg mixture evenly over all ingredients in the skillet.
Let this sit on the stove over medium-high heat for a couple of minutes, or until the edges set.
Place into a 375 degree oven.
Let it cook for 10-12 minutes, or until the eggs are set – remove before eggs brown very much on top.
brunch frittata recipe instructions
This frittata is perfect for brunch!
- Cooked potatoes and onions
- Cooked steak
- 3 tbsp butter or olive oil
- ½ white onion, diced
- 1 red bell pepper, seeded and diced
- 6 cups spinach
- salt and pepper
- 12 large eggs, whisked
- ½ cup milk
- ½ cup shredded cheddar cheese
- Preheat your oven to 375 degrees F.
- In a large, oven-proof skillet, (like cast iron) Melt a couple of tablespoons of butter or oil in a pre-seasoned or nonstick skillet, over medium high heat. Cook bell pepper for about four minutes, or until they start to soften.
- Add in the cooked potatoes, onions, and steak just to heat it up.
- Add the spinach 2 cups at a time to the skillet, stirring until it begins to wilt. This looks like a lot of spinach, but it will wilt down.
- In a separate medium-sized bowl, crack 8 large eggs and add the milk, shredded cheese, ¼ tsp salt and ¼ tsp pepper. Whisk until combined, and pour the mixture into the skillet with the veggies. Stir once to make sure everything is evenly spread among the egg mixture.
- Let cook 2 minutes, or until the edges of the frittata start to pull away from the sides of the skillet.
- Transfer to the preheated oven for 10-12 minutes, until completely set and slightly golden.