Ode to the Frittata

Plus 20 different ideas for your egg canvas.

My love affair with the frittata goes deep. It’s literally the perfect dish; So easy to make, full of protein, and a great vehicle for vegetables. I’ll go on; Frittatas taste just as good cold as warm, store well in the fridge, and are a very chic dish to serve for brunch with friends.

On a good Sunday, I’ll make a frittata as part of my meal prep and enjoy for breakfast or lunch throughout the week. Sometimes I’ll warm it and have alongside a piece of toast and a little salad, and other times I’m grabbing it straight out of the fridge. Cold. Not even a plate.

I like to make my frittatas in a 10-inch cast iron skillet. I use 12 eggs, and will divide it into 4 portions. One egg has about 7 grams of protein (really 6-8 depending on the size), so one portion of this frittata has just about 20 grams of protein. You can up this with some cheese, smoked salmon, maybe a slice of Ezekiel toast (5 grams of protein!).

Okay, so here’s my general recipe along with 20 different ideas for you to make this egg canvas your own.