frittataI’ve never made a Frittata before. I’ve ordered it from restaurants but I always thought it was just a fancy omelet. I didn’t know you stuck the pan in the oven to cook the frittata. Well, one learns something everyday! Once again, I learned something from Frugal Feeding. The great thing about omelets – and now frittatas – is you don’t need a whole lot of “filling” to make your own creation. You could have an assortment of vegetables and herbs, small portions of leftover meats, and a bunch of different cheeses from various recipes, then BAM! You can make a frittata. And people will think you spent HOURS slaving over the stove making a fancy meal. Ha! Another great thing about frittatas (aside from being gluten-free and low-carb) is that it’s perfect for any meal: breakfast, brunch, lunch or dinner!


  • 4  eggs
  • 1 cup of Parmesan or any kind of shredded cheese
  • an onion, sliced
  • 2 mushrooms, sliced
  • diced leftover roasted chicken
  • 3-4 tomatoes, quartered or halved
  • 2 handfuls of spinach, washed
  • 1-2 tbsp of olive oil
  • 1 tsp. of  butter
  • Salt and pepper
  1. Preheat over at 350˚F.
  2. Heat the butter with olive oil in an oven-proof pan. Sauté the onions, chicken and mushrooms.
  3. Whisk the eggs and half the cheese together. Season with salt and pepper, then set aside.
  4. Add the tomatoes and spinach to the pan (or whatever ingredients you are using), spreading them evenly. Add the egg mixture and sprinkle over the remaining cheese.
  5. After the egg has been cooking for 2-3 minutes, place the pan in the oven and cook it until golden brown on the top.
  6. Serve and enjoy!

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