Frittata

A good clean-out-the-fridge recipe

Frittata has become one of my keto go-to recipes. It’s fairly easy to make, and can be enjoyed hot or cold. As a bonus, it’s a great clean-out-the-fridge recipe in that you have some flexibility in what you toss in there.

Start oven preheating to 350F.
Find a mixing bowl, crack 10 eggs into it, add 1/2 cup of heavy cream (preferred) or milk, some salt and pepper, and whisk it all up. Set aside.
Find some ingredients “to be cooked” and dice them up: shallots, onions, uncooked bacon or sausage, mushrooms, frozen peppers + onions mix.
Find some ingredients “to be warmed” and dice them up: green onions, spinach, cooked bacon bits, ham slices, tomato, fresh basil.
In an 8” cast iron skillet, heat 2 tbsp olive oil on medium heat.
Add the “to be cooked” ingredients and cook for several minutes.
Add the “to be warmed” ingredients and cook until warmed through, a minute or so. While stirring, try to get some of the oil up on the sides of the pan.
Pour the eggs into the pan, giving a little stir at the beginning to mix up the ingredients.
Let that sit on low-medium/medium heat for 5-6 minutes while resisting the urge to stir it, until you can see the sides start to separate a little from the pan.
Put the pan in the preheated oven and bake for ~15 minutes.
Remove from oven, top with some salt and pepper, slice into wedges, let cool a bit, and enjoy.

I don’t put cheese in mine so I can’t be much help there, but if that floats your boat, add some to the egg mixture.

Be creative with the ingredients you include! I’m not saying you toss some Hershey’s Kisses in there or anything, but rifle through the freezer and fridge, see what might taste good, and give it a go.