Kitchen Sink Frittata

September 28, 2017 By Whip & Wander 62 Comments

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
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.

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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.