Sunday Frittata

Today we celebrate Fat Tuesday (aka Paczki day) and I see the need for some healthy, wholesome food in my future. I am embarrassed to say that I have actually celebrated Paczki day for the past couple days. I am connecting with my Polish heritage…coated with powdered sugar, of course.  Needless to say, I am knee deep in a sugar crash and hoping some protein and veggies can pull me out of my slump!

I made this frittata last Sunday and have been thinking about it ever since. I catch myself frequently scouring the fridge in my pajamas on a Saturday or Sunday morning looking for leftovers to transform into breakfast. The appeal of making a frittata, beside its hilarious name, is to use leftovers. My love affair with frittatas began when I realized that I could transform leftover bits and pieces, that I was likely going to throw away, into something colorful and tasty. I cringe everytime I clean out the refrigerator and throw food away, that’s my hard earned money afterall! Am I the only one who looks at wilted vegetables and expired food and mourns over the missed opportunities? On second thought you are probably normal and don’t talk to your food like I do.

This time I found leftover prosciutto and spinach from a pizza a few days earlier (recipe coming soon), a bell pepper, scallions, and a bit of crumbled goat cheese that perpetually seems to find its way into my eggs.  Goat cheese and eggs are best friends, in case you were wondering. Other fabulous additions to a frittata include pasta, veggies of all sizes/colors/shapes/flavors, herbs, almost any kind of cheese, meat, olives, roasted red peppers…you are only limited by your imagination.


  • 2 slices prosciutto, roughly chopped
  • 1 bell pepper, chopped (any color will do)
  • 4 scallions, sliced
  • 4 c. baby spinach leaves
  • 6 large eggs
  • 2 tbsp milk
  • 1/2 tsp. dried oregano (optional)
  • 1/2 c. crumbled goat cheese
  • Salt/pepper to taste

Preheat oven to 375 degrees F.


Begin heating an oven-safe, non-stick skillet over medium heat. If you skillet is not oven safe you could try wrapping a few layers of aluminum foil over the handle to protect it in the oven; I used to do this a lot before purchasing quality cookware.


Add proscuitto, chopped bell pepper (seeds/stem discarded), and scallions; sautee for 5 minutes.


Add baby spinach leaves and reduce heat to medium-low; toss gently until the leaves wilt.


Beat eggs, milk, oregano, and salt/pepper to taste in a medium bowl. Add egg mixture to skillet and stir gently to evenly distribute the veggies and meat. Sprinkle with crumbled goat cheese and transfer to a preheated oven.


Bake for 12-15 minutes, or until the eggs are fully cooked and puffy in the center. The frittata is fully cooked when a knife inserted comes out clean and the edges are golden brown.


Run a spatula around the edges and slide the frittata onto a large plate. Slice and serve. Typically I will serve my frittata with breakfast potatoes or toast and fresh fruit. Confession: the first batch of potatoes were neglected on the stove and burned terribly; oops! I hastily shoved them down the garbage disposal and grinded the evidence before my husband came in for breakfast.


Tomorrow is already Wednesday and the weekend will be here soon; here’s to looking forward to lazy weekend meals with the people we love most! And taking a much needed break from powdered sugar and raspberry filling. Enjoy!

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