This Kitchen Sink Frittata makes a quick and easy breakfast that will use up all your leftovers — everything except the kitchen sink. . It can be eaten for breakfast, or you could even make it for lunch or dinner. Best of all, it takes under 25 minutes to cook.

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How To Make Kitchen Sink Frittata

What I love about frittata is you can use up all your leftovers in the fridge. Whatever you want to use up, just throw it in (that’s why I call it Kitchen Sink Frittata — “everything but the kitchen sink”).

I made this recipe on Christmas morning as my toddler played with his new toys from Santa. Yep, that’s right, I hadn’t planned anything for Christmas morning so I was scrambling (get it, scrambling? Ohh that was bad).

Here’s how you do it… just look in your fridge and pantry and see what you have to throw in.

Chop up an onion and set aside.

Chop up any extra produce you have lying around. I used broccoli from my garden (yes!), leftover cooked ground beef from Taco Tuesday, some russet potatoes, a jar of sun-dried tomatoes, and some Parmesan cheese that I cut up into cubes.

You can use any combination of stuff… for example, here are just a few ideas…

• Smoked salmon and cream cheese
• Artichoke hearts, black olives and tomatoes
• Sliced cherry tomatoes, avocado, roast chicken and blue cheese
• Sliced cherry tomatoes, avocado, roast chicken and blue cheese

Crack 8 eggs into a mixing bowl, whisk until blended, then mix in all the produce, cooked meat, and whatever else you’re adding.

Add the butter (or other healthy fat) and the chopped onions to a 10″ cast iron skillet. Cook until softened.

Pour the frittata mixture into the cast iron skillet. Cook for about 5-10 minutes, until the edges start to curl up.

Place cast iron skillet into a preheated oven at 350 degrees for 15-20 minutes.

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