Frittatas are easily one of my favorite “I-have-no-idea-what-to-make for-dinner” dinners. They are my favorite because I can literally throw random leftovers into the mix and end up with a delicious dish.
As you may already know, I am a lacto-ovo-pescatarian and my husband follows the straight up carnivore diet (paleo, if you want to get technical). This recipe was developed using leftovers in our fridge. It was a Thursday evening, post-workout, and we needed food, stat.
Try this recipe out and feel free to make it with your own twist. You’ll notice some of the recipe isn’t written with exact measurements, because, like I said, this was made with leftovers. In the past, I have tossed in mozzarella, basil, and zucchini.
- 5 eggs
- ¼ cup almond milk (you can sub any milk you’d like)
- A handful of chopped spinach
- ½ cup chopped cherry tomatoes
- ¼ cup feta cheese (optional)
- Approximately ½ chicken breast, previously cooked
- Approximately ½ salmon fillet, previously cooked
- Mix eggs and almond milk in a small bowl.
- Grease a cast iron skillet with a bit of Pam. Pour egg mixture into the skillet.
- Toss spinach, tomatoes, feta (if using), chicken, and salmon into the skillet. (I made ½ of the frittata with salmon and ½ with chicken)
- Bake frittata for 15-20 minutes until egg is cooked all the way through.
- Serve hot.
This recipe serves four people.