When I was new to a grain-free diet, this Kitchen Sink Frittata was a lifesaver. 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.
It’s also a weekend favorite to make after a trip to the farmers’ market or when we need to to a little fridge clean-out. Leftover Barbacoa Beef from dinner two nights ago? Or 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 Kitchen Sink Fritatta.
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 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
- 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)
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.
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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.
- 1 lb sugar-free bacon, chopped – or – ground sausage
- 1 medium head broccoli, chopped (about 2 cups)
- 1 cup green onions, chopped (only the green part if SIBO or low-FODMAP)
- 1 bell pepper, diced (about 1 cup, any color)
- 1 medium poblano pepper, diced (about 1/2 cup)
- 1 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
- 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.
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.
- 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