When I was new to a grain-free diet, this Kitchen Sink Frittata was a life saver. I was busy and needed to prep compliant foods for the week that would not only keep me full and energized from getting hangry but also took very little prep time so I wouldn’t have an excuse to make exceptions for food that would inevitably make me feel like garbage. This recipe can be thrown together in a short time and then popped into the oven while you relax and think about all the time you’re saving this week.
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 Paleo, Keto, SIBO, Low FODMAP, and Whole30 diets, as well as many food allergies and intolerances. It’s also a great way to use up extra veg 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
- broccoli or cauliflower
- carrots
- green onions (I avoid traditional white, yellow, and red onions as they are big SIBO triggers for me)
- bell peppers
- jalapeno and poblano peppers
- kale or spinach
- butternut squash
- black olives
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 favs. 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 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.
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
Cook
Total
Yield 8 portions
Ingredients
- 1 lb sugar-free bacon, chopped
- 1 medium head broccoli, chopped (about 2 cups)
- 1 cup green onions, chopped (only the green part if SIBO or low-FODMAP)
- 1 red bell pepper, diced (about 1 cup)
- 1 medium poblano pepper, diced (about 1/2 cup)
- 3/4 cup cherry tomatoes, halved
- 12 large eggs
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
- 1 cup shredded cheddar cheese (omit if Paleo or Whole30)
- 1/2 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!), but save a small amount in the pan to saute the veggies and coat the pan for baking.
- Add broccoli, bell pepper, poblano, tomato, and green onions. 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.
- 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.
Courses Breakfast & Brunch
Cuisine American
Nutrition Facts
Serving Size 1 slice
Amount Per Serving | ||
|---|---|---|
Calories 474 | ||
% Daily Value | ||
Total Fat 36 g | 55% | |
Saturated Fat 12 g | 60% | |
Cholesterol 352 mg | 117% | |
Sodium 1321 mg | 55% | |
Total Carbohydrates 8 g | 3% | |
Dietary Fiber 2 g | 8% | |
Sugars 2 g | ||
Protein 33 g | 66% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Yummy and healthy – something that
i would prefer in the morning. Thank you so much for sharing this amazing recipe!
This looks so delish! I’m wrapping up a Whole30 right now and can’t do the cheese at the moment, but once it’s over this looks like a great way to keep up with the grain-free side of the diet. I love the idea of putting black olives in a frittata! They always add a little something special to a dish.
You can certainly make this without the cheese. I would suggest adding in other fun extras like cilantro and jalapenos to keep it fun and flavorful!
That sounds amazing! I love all of those ingredients!
frittattas are my jam!! This one looks so good!
Frittata’s are such a lifesaver!! I always make them when I know we have a busy week ahead or when I have visitors!
Yum! Love the addition of cilantro to this frittata!
I have made one of these for breakfast before but never thought to do it for dinner even though I will do a quiche in a hot minute! Thanks for putting the thought in my head!
You don’t know how apt this is for me. I’m a kitchen sink kinda gal — as in let’s scour the fridge and find out what leftovers I can use in whatever dish I’m making! This is it!
LOVE frittatas! This one looks absolutely delicious and am loving your idea of adding poblano and cilantro – so yum!!
Yum! Such a bright and colorful frittata! So perfect for a weeknight meal and I would love to try it with some chorizo added.
This would make a delicious frittata. I love we can use anything in our refrigerator!
This is the perfect dish to make when you want to use up veggies in the fridge. Will have to try your recipe.
Frittatas are the ultimate flexible meal – truly perfect for the “kitchen sink” concept! My favorite combo lately has been chorizo and sun-dried tomatoes. I totally agree that these are the perfect thing to make ahead for the week, as well. The healthiest make-ahead breakfast I know of!
I love frittatas!! I love that you can adjust it for any diet! Your recipe looks so incredibly delicious and beautiful!
Mmmm This looks yummy!
This is my kind of frittata. The more goodies the better!
This looks so tasty! Perfect for busy work days!
I love frittatas for breakfast, but especially for lunch too! They are so versatile and your recipe looks great!
I’ve actually never made a frittata before but I LOVE having eggs for breakfast so feel like this is the dish for me!
Using this for weekday food prepped meals is genius! I normally only make frittata on weekends or for brunch… no idea why I didnt think of this before now!?
Frittata’s are seriously the best! All the yumminess of a quiche without the fuss.
Great way to use up all the veggies!
This is delicious anytime. When our garden is in full season and with our fresh chicken eggs this makes a wonderful meal.
Looks like the perfect way to use up some of the extra veggies I have around. Super excited to try this!
I can definitely see this recipe being a fun one to experiment with various combinations. Yum! It looks absolutely delicious. Thank you for sharing.
I’ve never made a fritatta before, but I really like them. I love that you use all kinds of stuff from the fridge in this fritatta…great way to clean out the fridge!
This looks like a quick breakfast full of flavor. I love the addition of the poblano peppers for some extra heat.
I love kitchen sink meals because they can use up the random amounts of produce left from other recipes through the week, but I usually just end up making them into casseroles. I love that this does it with breakfast so I can break out of the casserole mold!
I’m all about ways to keep myself from getting hangry! This is such a great way to use the odds and ends you have on hand. And we always have at least a dozen eggs on hand, so this is a great dish to keep in mind.
Frittata has always been my absolute favorite brunch dish and this recipe just looks perfect. Its got all the flavors and ingredients that I like. Moreover, I see that the ingredients compliment each other beautifully. I’m making this in a few hours for sure
I love the versatility of a frittata! I never thought to make one ahead, though – usually I”d just make a small one and eat it right away. Great idea for lunch!
This frittata looks so awesome with all veggies,love it for lunch!Wonderful recipe
This is definitely something my family would love to make. We usually make this kind of dish over a weekend, and normally it’s my husband who prepares it. This sounds delicious with all the ingredients! Love the name! It fits perfectly!
I made this for brunch today and it was loved by all! Everyone loved the flavor!
I’m so happy to hear that! It’s such a great way to use up the odds and ends in your veggie crisper for a super tasty brunch!
I adore frittata’s! They’re like a quiche but so much easier since you don’t have to deal with a crust! This looks amazing and I made sure to pin it so I can make it this upcoming weekend!
I hope you love it! It’s such a great way to cut down on food waste and make sure all those odds and ends get used. Plus it’s mighty tasty – no crust needed!
I never think of making frittata but I would LOVE to try this. It looks so healthy and delicious. Perfect for a week-night meal!
Super great for both dinner and brunch. We love to make one for food prep during the week.
This is my kind of recipe! I love just using up whatevers in the fridge in a casserole or frittata. Looks great!
I love that it allows me to cut down on food waste. All those little odds and ends left in your crisper drawer can get thrown right in!
I freaking love Frittatas! I love the idea of throwing a bunch of good stuff in a skillet and serving it for breakfast!
Yea! Why make it hard on yourself in the morning. Breakfast can be tasty, healthy, and still leave time for you to enjoy the morning without being stuck in the kitchen.
Your photos are fabulous! Despite the fact that I just had dinner, I am imagining how great this would taste! I love all of the flavors in this frittata!