This Kitchen Sink Frittata is a weekend favorite to make after a trip to the farmers' market or when we need to do a little fridge clean-out. Maybe you have some veggies in the crisper looking a little wilted? You better believe it's going to end up in that week's frittata.
\ 
Everything but the kitchen sink
A Kitchen Sink Frittata is a simple concept: A frittata stuffed with everything imaginable, or "everything but the kitchen sink." As such, it has an incredibly flexible ingredient list aside from the necessary eggs. It can be easily adjusted to accommodate dietary constraints, as well as many food allergies and intolerances. It's also a great way to use up extra veggies hanging out in your produce drawer that will inevitably end up in the compost bin if you don't use it asap.
I like to dice or shred a few different veggies, changing it up each time based on what's in season where I live or what's in season in my produce drawer aka what needs to go! Here are a few ideas:
- zucchini or yellow squash
- tomatoes
- carrots
- bell peppers
- jalapeno and poblano peppers
- kale or spinach
- butternut squash
- black olives
- broccoli (heads only for Low-FODMAP)
- cauliflower (avoid for Low-FODMAP)
- green onions (green tops only for Low-FODMAP - avoid traditional white, yellow, and red onions)
Protein swaps
For extra protein, I generally add sugar-free bacon, ground sausage, chorizo, or ground turkey. I also love adding a generous amount of cheese; sharp cheddar, gouda, gruyere, and pepper jack are my favorite choices. If you're completely meat or dairy free, this recipe can also be made without, but I highly suggest adding in fun extras that will liven the dish up. Cilantro, chives, or dried red pepper can add significant punch to the dish when you're working around a food allergy or intolerance. If I'm feeling fancy, I'll top them with a few avocado slices and/or a drizzle of Paleo sriracha after they're baked.
It's really hard to get bored with this dish because the ingredients can vary considerably each time you make it. Use the following recipe (below) as a guidepost for your own Kitchen Sink Frittata, but feel free to mix it up depending on your preferences, diet, and what's in season in your own produce drawer!
Easy food prep for the week
Once cooled, slice into 8 equal portions and pop into storage containers (I love this glass Snapware set). Stack in your fridge and grab for breakfast or lunch and they should keep for up to 4 days.
Looking for an upgrade to your kitchen tools?
Check out my list of must-have kitchen tools and other Whip & Wander favorites here.
A note for special diets
This Kitchen Sink Frittata is grain-free, gluten-free, and friendly for Keto, SIBO, and low-FODMAP diets. When omitting the cheese, this can easily accommodate both Paleo and Whole30 diets.
Kitchen Sink Frittata
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hours 5 minutes
- Yield: 8 portions 1x
- Category: Breakfast & Brunch
- Method: Oven / Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Kitchen Sink Frittata is a weekend favorite to make after a trip to the farmers' market or when we need to do a little fridge clean-out. Maybe you have some veggies in the crisper looking a little wilted? You better believe it's going to end up in that week's frittata.
Ingredients
- 1 lb bacon, chopped - or - ground sausage
- 1 medium head broccoli, chopped (about 2 cups)
- 1 cup green onions, chopped
- 1 bell pepper, diced (about 1 cup, any color)
- 1 medium poblano pepper, diced (about ½ cup)
- 1 cup cherry tomatoes, halved
- 12 large eggs
- ½ tsp red pepper flakes
- ½ tsp salt
- ½ tsp cracked black pepper
- 1 cup shredded cheddar cheese (omit if Paleo or Whole30)
- ½ cup cilantro, chopped
Instructions
- Preheat oven to 375 F (190 C).
- Brown chopped bacon in a cast-iron pan (14 inch is what I use).
- Drain off excess rendered fat (save this for cooking other things!), saving a small amount in the pan to saute the veggies and coat the pan for baking.
- Add broccoli, green onions, bell pepper, poblano pepper, and tomatoes (I reserve part of the tomatoes to sprinkle on top after the eggs are added because they look so pretty). Saute for 3-4 minutes on medium.
- In a mixing bowl, whisk eggs vigorously. Then add red pepper flakes, salt, and black pepper and whisk to combine.
- Add egg mixture to the skillet, covering all of the sauteed veggies and bacon.
- Add shredded cheese to the skillet and mix with a spatula to incorporate.
- I you reserved part of your tomatoes, add them to the top now.
- Allow to cook undisturbed on medium for 2 minutes.
- Just before you pot the skillet into the oven, sprinkle the chopped cilantro on top.
- Bake for 30-35 minutes, or until knife comes out clean. The eggs will continue to cook slightly after you pull them out of the oven, so make sure not to over-cook. Allow to cool slightly before cutting.
Notes
Easy food prep for the week: Once cooled, slice into 8 equal portions and pop into storage containers. Stack in your fridge and grab for breakfast or lunch and they should keep for up to 4 days. If I'm feeling fancy, I like to top these with Paleo sriracha and avocado.
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Nutrition
- Serving Size: 1 slice
- Calories: 475
- Sugar: 2 g
- Sodium: 1322 mg
- Fat: 36 g
- Saturated Fat: 12 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 352 mg
Keywords: Kitchen Sink Frittata
My husband would love me for this dish. Making it tomorrow
★★★★★
I love frittatas, they are so versatile and satisfying!! This one looks delicious, I could eat this any time of day!
★★★★★
The kitchen sink is my weekend favorite because I can clean up my fridge and get a delicious meal to start a day. And your version here looks so good and can't wait to try this.
★★★★★
Frittatas are bomb! I tend to make them for Sunday brunch and love your recipe!
★★★★★
Thanks, Joni! They are a big hit at my house too!
Love using a frittata for leftover stuff in the fridge. And you're so right - these are great cold or room temperature as leftovers. Plus yours is so pretty!
★★★★★
Thanks, Don! They make for such great meal prep!
I love veggie packed frittatas so this is definitely my type of recipe! Looks so healthy and delicious.
★★★★★
Thanks, Jean! I love them because they really help us cut down on food waste each week.
Now that's a frittata! We're big breakfast eaters around here and what better way to enjoy breakfast than to use up the week's veggies!
★★★★★
I totally agree, Cynthia! A delicious way to avoid tossing out any produce!
Such a wonderful way to use a variety of vegetables and enjoy a delicious, filling frittata!
★★★★★
Thanks, ChihYu! They are a brunch favorite around here!
The red pepper flakes won me over. Super delicious, thank you!
★★★★★
Thanks, Megan. They really help spice this dish up!