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plates of breakfast frittata on a white towel laden wooden tray

Kitchen Sink Frittata

  • Author: Whip & Wander
  • 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


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.


  • 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 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


  1. Preheat oven to 375 F (190 C).
  2. Brown chopped bacon in a cast-iron pan (14 inch is what I use).
  3. 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.
  4. 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.
  5. In a mixing bowl, whisk eggs vigorously. Then add red pepper flakes, salt, and black pepper and whisk to combine.
  6. Add egg mixture to the skillet, covering all of the sauteed veggies and bacon.
  7. Add shredded cheese to the skillet and mix with a spatula to incorporate.
  8. I you reserved part of your tomatoes, add them to the top now.
  9. Allow to cook undisturbed on medium for 2 minutes.
  10. Just before you pot the skillet into the oven, sprinkle the chopped cilantro on top.
  11. 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