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The versatility and creativity of frittata combinations are almost endless, making it one of my go-to dishes for a quick and healthy meal any time of the day. I throw just about any combination of veggies and meats in a pan, saute for a few minutes, add cheese and herbs, cover with beaten eggs and milk and finish in the oven. Frittatas are a great way to be creative and finish up leftovers in the fridge and they are just as tasty served hot, cold or room temperature!<\/p>\n
Note: to make Paleo versions of the recipes below, simply use coconut aminos, your favorite unsweetened nut or seed milk and omit the cheese.<\/em><\/p>\n 6 large organic free-range eggs Crab and Ham<\/span><\/strong> (shown above): 1\/2 C chopped vidalia onions and 1\/2 C chopped orange peppers – saut\u00e9ed; 1 C lump king crab meat; 4 thin slices of black forest ham – pulled into strips; 1\/4 C Jack cheese; and 1\/4 C chopped fresh cilantro<\/p>\n Italian<\/span><\/strong>: 1\/2 C fresh mini mozzarella balls; 1\/4 C fresh basil – chopped; and 1 medium sliced heirloom tomato; drizzle finished frittata with aged balsamic<\/p>\n Italian Meat Lovers<\/span><\/strong>: 1\/4 C fresh grated Parmesan; 1\/4 C grated Asiago cheese; 1 C saut\u00e9ed sweet or spicy GF Italian sausage with the casings removed; 1\/2 C sliced GF meatballs; and 1\/4 C chopped red peppers and 1\/4 C chopped onions –\u00a0saut\u00e9ed<\/p>\n Mushroom and Leek<\/strong><\/span>: 2 C sliced saut\u00e9ed Crimini, shiitake and\/or Portobello mushrooms; 1\/4 C shredded Gruy\u00e8re cheese; 1-2 tbsp chopped fresh thyme; and 3 sliced leeks, white and light green parts only – saut\u00e9ed<\/p>\n Chicken Cobb<\/strong><\/span>: 1\/2 C cooked diced chicken breast; 4 slices crispy cooked bacon, crumbled; 1 chopped avocado; 1\/4 C gluten-free blue cheese; 1 sliced heirloom tomato or 6 cherry\/grape tomatoes, halved; and a handful of fresh spinach or kale, chopped<\/p>\n Loaded Baked Potato<\/span><\/strong>: 1 C fingerling potatoes, 1 C broccoli florets – roasted; 6-8 scallions, chopped; 4 slices cooked bacon, crumbled; 1\/2 C sharp cheddar cheese; and 1\/4 C sour cream, creme fresh or plain 2% or full-fat greek yogurt (add to egg mixture and beat)<\/p>\n Mexican<\/strong><\/span>: 1\/2 C red pepper and 1\/2 C onions – saut\u00e9ed; 1 C canned (drained and rinsed) or home-cooked black beans; 1 C corn – canned (drained and rinsed), frozen and defrosted, or fresh off the cob and steamed; 1\/4 chopped cilantro; 1\/2 C Jack cheese; 2 tsp dried Mexican oregano; and 1 tbsp cumin<\/p>\n Southern Twist<\/strong><\/span>: 1\/2 cup frozen spinach, defrosted and squeezed of all excess water or 2 C fresh spinach – chopped; 1 C chopped sweet potatoes or yams and 1\/2 C chopped onions – roasted; 4 sliced bacon cooked crisp and crumbled; 1 tbsp chopped fresh Rosemary; and 1 tsp smoked paprika<\/p>\n Prosciutto and Fig<\/strong><\/span>: 1 C chopped fresh figs or 1\/2 C dried; 1\/4 C thin sliced prosciutto, torn into pieces; and 1\/2 C Brie in pieces with the rind removed<\/p>\n Heat the oven to 450. Saute all veggies and meats with olive oil in a cast iron or other heavy-bottomed skillet. Add herbs and cheese if using, cover with egg mixture and continue to cook on medium for 3-4 minutes. Put the skillet in the oven and cook until eggs set and top is slightly golden, about 5-10 minutes depending on the size of your pan. Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":" The versatility and creativity of frittata combinations are almost endless, making it one of my go-to dishes for a quick and healthy meal any time of the day. I throw just about any combination of veggies and meats in a<\/p>\n","protected":false},"author":1,"featured_media":220,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[27,14],"tags":[17,21,22,28],"class_list":["post-216","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","category-recipes","tag-breakfast","tag-dinner","tag-eggs","tag-healthy"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.pixiedustgourmet.com\/wp-content\/uploads\/2016\/01\/sausage-and-broccoli-rabe-frittata-620x440.jpg?fit=620%2C440&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6ZJS1-3u","_links":{"self":[{"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/posts\/216","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/comments?post=216"}],"version-history":[{"count":12,"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/posts\/216\/revisions"}],"predecessor-version":[{"id":249,"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/posts\/216\/revisions\/249"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/media\/220"}],"wp:attachment":[{"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/media?parent=216"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/categories?post=216"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/tags?post=216"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Egg Base<\/span><\/h4>\n
\n1 C milk, cream or unsweetened nut milk
\n1 tbsp GF Worcestershire, tamari or coconut aminos
\n1\/2 tsp salt and 1\/2 tsp pepper
\nDash of your favorite hot sauce
\n1\/2 – 1 tsp each onion powder and garlic powder (I recommend Penzey’s)<\/p>\nFillings<\/span><\/h4>\n
![\"spinach-frittata-goat-cheese\"](\"https:\/\/i0.wp.com\/pixiedustgourmet.com\/wp-content\/uploads\/2016\/01\/spinach-frittata-goat-cheese-300x200.jpg?resize=300%2C200\")
Garden Grill<\/strong>:<\/span> 1\/2 C chopped fresh basil; and grilled veggies of your choice: eggplant, peppers, onions, mushrooms, asparagus, tomatoes, zucchini, spinach, kale and\/or summer squash<\/p>\nPrep<\/span><\/h4>\n