I know it sounds ludicrous, but I was always intimidated by frittatas. However, lately I’ve learned that a frittata is the easiest, most helpful dish you could ever imagine. Duh! In case you don’t know, let me tell you why:
(1) It works for any meal of the day. Pair it with fruit and bacon for breakfast, a salad for lunch, or mac & cheese and steamed veggies for dinner. (2) You can use up all kinds of weird/random things in your fridge and most of the time, the frittata will be delicious. If you have some veggies that about to turn, throw them in. Less waste! (3) Depending on what you put in the frittata, it could actually take less than 28 minutes to make. A frittata with mushrooms, spinach and cheese, for example, would take much less time that a frittata with sausage and potatoes.
My recipe here is highly customizable. Ignoring complicated flavor pairings (because this is for young, unrefined palettes after all), you can put almost anything together in a frittata. I like to go veggie-heavy if I can, but use whatever you got. When you are cooking the ingredients, throw the denser, harder ingredients in the pan first (the ones that require more cook time, i.e. broccoli, meats, potatoes, carrots).
NOTE: For the most delicious frittata I ever made, I combined mushrooms, onion, red pepper, Aidells Portobello & Swiss Cheese Sausage (my favorite flavor of theirs!), and a mix of shredded swiss and gruyere cheese from Trader Joe’s. I’m a little obsessed with Trader Joe’s…they have the most incredible prices and the most random, amazing products.
🌈 KIDIFY THE MEAL 🌈
🍅Kids design the frittata. You can throw almost anything in a frittata. So, let your kids pick out which veggies, meats, or type of cheese to use. Our kids loved making decisions about this meal.
🍅Kids design the yogurt. Let your kids pick out the fruit for the yogurt too. Berries are easiest. You could even go crazy and sprinkle some almond slivers, pumpkin seeds or pistachios in there too! Just don’t leave the kids unattended with the honey bottle for too long. We speak from experience here…seriously!
🍴 MODIFY THE MEAL 🍴
🍅Simply don’t include the sausage. You can swap it out with extra veggies. Because precooked sausages often have a lot of sodium and add a lot of flavor to the frittata, without them you might want to add extra spice and salt to the egg mixture.
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- 3 T (+ extra) butter
- 1/2 small onion (chopped)
- 2 pre-cooked sausages (sliced or chopped)
- handful broccoli florets
- 4 mushrooms (sliced or chopped)
- 6 eggs
- 1/4 cup milk or cream
- 1/2 cup shredded cheese (your choice)
- salt & pepper (to taste)
- 2 1/2 cup plain greek yogurt (1% or 2%)
- 1 1/2 cup chopped fruit & berries (your choice)
- drizzle honey
- sliced bread (exclude this if you have a gluten allergy)
Preheat oven to 400 degrees.
Heat your pan (my absolute fave!) on medium heat on stovetop. Add 2 T of the butter to the pan. Add onion, sausage and broccoli and cook for 5-7 minutes. Add 1T more of butter and mushrooms to pan.
While pan ingredients are cooking, whisk together eggs, milk, cheese, and salt/pepper in a bowl.
Once mushrooms are cooked into the pan mix, pour egg mixture into pan and spread evenly over the ingredients. Cook on stovetop for 3 minutes (no stirring!) until edges start to set.
Put skillet in oven for 10 minutes. When you pull the pan out of the oven, eggs should appear set and frittata should be separating a bit from the edges of the pan.
Prepare yogurt. In small bowls, put a couple dollops of yogurt, a handful of mixed fruit, and a hefty drizzle of honey. Mix together until well incorporated.
Toast and butter some bread.
Cut frittata into pie-like slices. Plate the frittata and toast, with a bowl of yogurt on the side.
We recommend that all meals for children be served with milk.