Kitchen Sink Frittata

After a week of having house guests, the fridge can be a confusing thing to make sense of. Bits and bobs of cheese and charcuterie from Friday night’s cheese plate, restaurant leftovers, half-eaten beach snacks, and Tupperware-encased dinner remnants don’t exactly make stomachs grumble with desire.  Good thing you now know that these items make great filler for the world’s best any time of day or night snack; Fritatta!

Makes one large saute pan sized Frittata-

10 cage-free eggs

2 cups cream or equivalent in sour cream, mascarpone, creme fraiche, half and half, ricotta

1 clove grated garlic

1 T salt, pepper to taste

Clean out the fridge!- garnishes can include, cheese chopped or grated, salami chopped, roasted potatoes or squash, half a jar of roasted red peppers, tomato salsa drained of it’s liquid, grilled veggies like zucchini, broccoli or asparagus chopped, baby kale, cooked quinoa or farro, bacon or sausage leftover from breakfast, etc, etc, etc!


Preheat oven to 350.

Break eggs into a large bowl, grate the clove of garlic with a microplane into egg mixture. Whisk eggs and cream thoroughly, season with lots of salt (you will be likely be eating the frittata cold or room temp so more salt is needed, but keep in mind how salty your garnishes are too).

Pour egg mixture into your finest nonstick saute pan BEFORE adding the garnishes (they will sink to the bottom of the egg mixture so…just trust us on this one).

Now- add your garnishes in layers; a little bit of cheese, a little bit of veggies, meat, etc… and repeat until everything has been used up. You need likely at least two cups of garnish total to fill the pan to the brim. Sprinkle fresh herbs if you have them over the top and a little extra cheese, and any other spices you fancy (I like to add some fresh chili powder from Eatfire Farm).

Set your egg mixture in the pan on a rimmed baking sheet and bake uncovered on middle to low rack in the oven for 20 minutes or until the egg mixture is puffed up and the center is cooked through (an easy way to tell is to give the pan a shake. If the middle of the egg mixture wobbles, it’s not quite done yet). Or, when the internal temp has reached 160.



-written by Leah Mojer, Wine Manager, M & P