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.
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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.
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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.
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
Love how you can stick just about anything in a frittata and it's delicious. Haha! This one looks like a perfect breakfast or breakfast for dinner.
★★★★★
Breakfast for dinner is a fav around here!
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!
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.
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 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.
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 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!
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!
★★★★★
This frittata looks so awesome with all veggies,love it for lunch!Wonderful recipe
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!
★★★★★
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'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.
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!
★★★★★
This looks like a quick breakfast full of flavor. I love the addition of the poblano peppers for some extra heat.
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!
I can definitely see this recipe being a fun one to experiment with various combinations. Yum! It looks absolutely delicious. Thank you for sharing.
Looks like the perfect way to use up some of the extra veggies I have around. Super excited to try this!
★★★★★
This is delicious anytime. When our garden is in full season and with our fresh chicken eggs this makes a wonderful meal.
Great way to use up all the veggies!
Frittata's are seriously the best! All the yumminess of a quiche without the fuss.