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three plate with slices of kitchen sink frittata resting on a tan cloth

Kitchen Sink Frittata

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 31 reviews
  • Author: Whip & Wander
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hours 5 minutes
  • Yield: 8 servings 1x
  • Category: Breakfast & Brunch
  • Method: Oven / Stovetop
  • Cuisine: American
  • Diet: Gluten Free


This quick and versatile Kitchen Sink Frittata celebrates the concept of "everything but the kitchen sink," giving you the flexibility to include a wide range of ingredients based on what you have on hand. With a hearty egg base and a sprinkle of cheese, transform fresh farmers' market finds, CSA odds and ends, or even wilted veggies from your fridge clean-out into a flavorful brunch dish.


  • 1 lb bacon, chopped
  • 1 medium head broccoli, chopped (about 175 g or 2 cups)
  • 80 g (1 cup) green onions, chopped
  • 1 large bell pepper, any color, diced (about 170 g or 1 heaping cup)
  • 1 medium poblano pepper, diced (about 55 g or 1/2 cup)
  • 170 g (1 heaping cup) cherry tomatoes, halved
  • 12 large eggs
  • 3/4 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp red pepper flakes
  • 4 oz (1 cup) cheddar cheese, shredded
  • 10 g (1/2 cup) cilantro, chopped
  • Optional toppings: sliced avocado, tomatoes, and chipped cilantro


  1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
  2. In a large cast-iron pan over medium-high heat, brown the chopped bacon. Once cooked through, transfer the bacon to a paper-towel-lined plate. Carefully drain off most of the excess rendered fat, reserving a small amount (about 1-2 tablespoons) in the pan for sautéing the veggies and coating the pan for baking.
  3. Add the chopped broccoli, green onions, diced bell pepper, diced poblano pepper, and most of the halved cherry tomatoes (reserve some for topping after adding the eggs) to the pan. Sauté for 3-4 minutes until the veggies are slightly tender. Remove the pan from heat and add the cooked bacon back to the pan.
  4. In a mixing bowl, whisk the large eggs vigorously until frothy. Add the red pepper flakes, kosher salt, and cracked black pepper to the eggs, and whisk again to combine.
  5. Pour the whisked egg mixture over the sautéed veggies and bacon in the skillet, ensuring all ingredients are evenly covered.
  6. Sprinkle the shredded cheddar cheese over the mixture and gently fold it in with a spatula.
  7. If you reserved some cherry tomatoes, sprinkle them on top of the frittata along with the chopped cilantro.
  8. Bake the frittata in the preheated oven for 30-35 minutes, or until a knife inserted into the center comes out clean. Keep in mind that the eggs will continue to cook slightly after removing from the oven, so be cautious not to overcook. The center should be set but slightly jiggly, and it will firm up slightly as it cools.
  9. After removing the frittata from the oven, allow it to rest for a few minutes. This resting period allows the eggs to set fully and makes it easier to slice and serve without the risk of it falling apart. Serve with the optional fresh sliced avocado, tomatoes, and cilantro.


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.

6/28/23 This recipe was updated and may no longer fit specified dietary preferences from previous versions of this post. Previous version 9/29/17.


  • Serving Size: 1 serving
  • Calories: 471
  • Sugar: 1 g
  • Sodium: 1329 mg
  • Fat: 35 g
  • Saturated Fat: 12 g
  • Carbohydrates: 7 g
  • Fiber: 2 g
  • Protein: 33 g
  • Cholesterol: 352 mg