How-to Make the Perfect Leftovers Frittata
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
gluten-free, nut-free, paleo, keto, Whole30, dairy-free, low FODMAP options
  • 2 tablespoons butter, ghee or olive oil
  • 8-10* large pasture-raised eggs
  • ⅓ cup full fat milk or coconut milk (optional, see above)
  • 1 - 1½ cups cooked protein of your choice - bacon, sausage, shredded meat, smoked salmon, etc
  • cooked veggies of your choice - spinach, roasted red peppers, kale, zucchini, potatoes, etc
  • cheese, of your choice, optional
  • any other leftovers you might want to add
  • herbs and spices, to taste
  • sea salt and black pepper, to taste
  1. Preheat the oven to 350ºF. Adjust your rack to the middle of the oven.
  2. In a large bowl, beat together eggs and milk (if using). Don't over beat. Stir in any cooked (but not hot) ingredients that you want to add-in, veggies, meat, herbs, seasonings, etc. Mix in cheese if using and season well with sea salt and black pepper. Stir in to combine.
  3. To a well-seasoned cast iron skillet, over medium-high heat add your butter (or other fat) and melt. Evenly coat the bottom of the pan. Pour the eggs into the pan, shaking the pan to evenly distribute the mixture. Add any remaining ingredients on top.
  4. Cook the frittata, without stirring, until its edges begin to set, about 3-5 minutes. As it cooks, I recommend using a rubber spatula to very gently lift up the set portions of your frittata around the edge and let any egg mixture that is not set to run into the space you've created.
  5. Place the frittata in the preheated oven and cook 8-10 minutes until barely set. (check after 5, to avoid overcooking). Time to cook can vary on the size (and type) of the pan, amount of eggs, how thick it is, etc. So just watch it.
  6. To check, cut a small slit in the center of the frittata. If raw egg runs into the cut you made, bake for another few minutes. Once set remove from the oven, remember it will continue to cook in the hot pan. (if you are looking for a brown top or want to add cheese and melt, give it a minute under the broiler, but be REALLY careful to not overcook and dry out your frittata)
  7. Allow it to cool for at least 5 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter or serve right from the pan. Cut into wedges. Serve hot, warm, at room temperature, or cold.
You can use more or less eggs depending on how many add-ins you go with and how big your pan is.

Please see the post above for an in-depth list of tips and tricks and other notes
Recipe by Tasty Yummies at