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The “Kitchen Sink Frittata”…

We here at Honest will never scoff at the idea of seeking out special ingredients and following a recipe to a T. However, to get the most from your nutrient-dense whole food diet, the key is to think about cooking with what you have.

The “Kitchen Sink Frittata” you see pictured is a great example of making something delicious from what is already in your fridge (avoiding food waste, yay!).

Here’s how to do it:

Peek around the fridge and pull out veggies that are about to be distressed. The end of that salad from two lunches ago? Yes, even if it’s dressed. Leftovers? Yes, of just about any sort.

Now, use your knife skills to get all of these fabulous ingredients chopped into similar sized pieces for even cooking.

Start whisking together 3-6 eggs, and while you’re whisking, add hot sauce, spices (oregano is always on point) and milk if you’d like. Once blended, pour the eggs into a warm skillet/sauté pan. (Pro tip: Oiling your pan with ghee really upgrades the whole frittata). Allow the egg mixture to cook until it is just starting to set on the bottom, then add in those glorious leftovers. Cook until the egg begins pulling away from the side of the pan. Now it’s time to make a choice:

Option 1) The Oven-If you are headed this route, please be sure you preheat your oven to 400 degrees, and get the first side of your frittata going in an oven-safe pan. Once you’ve cooked side uno on the stove, you can transfer your skillet to the oven for 20+/- minutes to finish cooking side dos.

Option 2) The Flip- This one can be either a crowd pleaser or a disaster. If you are choosing this route, you can allow the egg mixture to cook a bit longer on side one to increase stability. You can always peek at the underside by using a spatula. When it’s lightly browned, pull that pan from the burner, and give it a flip. Let side two cook just as you did with side one. VIDEO WILL GO HERE.

With either option, you’ve got a complete meal. We love a slice of frittata over a bed of salad greens drizzled with balsamic vinegar, olive oil, and nutritional yeast. A slice of frittata is easy-breezy on the go (and not half-bad served cold.) Take along some  salsa, plain yoghurt, or sour cream to dip or smoother. Enjoy for breakfast, lunch, dinner, or all of the above!

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