Weekend Frittata

  • 1 tbsp olive or vegetable oil
  • about 2 cups potatoes, sliced or shredded
  • about 1 cup sliced mushrooms, diced ham, or other cooked meat
  • 1-2 cups shredded cheese of your choice
  • about 1 cup baby spinach leaves or other vegetable — optional
  • 4-8 eggs (6 is the ideal)
  • 1/4 cup milk
  • Salt, pepper, and garlic powder (or other chosen seasoning) to taste

Preheat oven to 400. Coat covered oven-safe skillet with oil. Lay potato slices in even layer, sprinkle with salt, and heat skillet to medium (listen for the oil sizzling, this means your potatoes are getting a nice crust). Top with mushrooms (or meat) and cheese, then spread greens over top. Beat eggs, milk, and seasonings together, then pour evenly over fillings once spinach has begun to wilt. Heat until eggs have just started to set, then place in oven. Bake for about 15 minutes (check after 10). Frittata is done when eggs are completely set. Allow to cool 5 minutes before serving.


This recipe is very forgiving, which is why it earned a spot in my Leftover Magic post. I use whatever I have on hand, and the amounts fluctuate (I’ve made this with carrots, roasted red peppers, sausage, bacon, broccoli…..not all at the same time, of course). The minimum eggs you should use is 4, but up to 8 is fine; more fillings means less eggs, and vice-versa.

Sausage, carrots, roasted red peppers, and Swiss

7 thoughts on “Weekend Frittata

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