This is a favorite dish to make with leftovers, ideal when you think you have nothing to eat, or prior to leaving town. I love finding leftovers such as last night’s vegetables, a handful of pasta, bits of cooked potatoes from a previous side dish, confit garlic, sausages, chicken breast, and cheese if desired. Let your creativity and the contents of your refrigerator be your guide.

[recipe title=”Frittata” print=”true” ]



  • Olive oil or clarified butter to grease the pan
  • 12 eggs
  • 3 sausages, pre-cooked and sliced/chunked (Whole30 compliant if on Whole30)
  • ½ cup tomatoes, dried or fresh
  • 1 cup broccolini, or any leftover green vegetable
  • 1/2 cup caramelized onions
  • 6 pieces confit garlic, or thinly sliced fresh garlic
  • Kosher salt and freshly ground black pepper
  • Optional – 1/2 cup goats milk feta (not for paleo or Whole30)

Preheat your oven to 350F degrees. Lightly grease your pan with olive oil or butter.

Whisk eggs together until blended well. Pour the eggs in the pan, then sprinkle all other ingredients evenly on top except for the cheese. (Be flexible and substitute your own leftover onions, garlic, vegetables, etc.)

On medium or medium-low heat, cook on the stove for about 3 minutes to let frittata set. If you are adding the goat cheese, sprinkle it on the frittata.

Place the pan in a 350 degree oven to finish cooking, for about 7 minutes. Generally if it looks done, it’s probably overdone. There should still be some movement. People tend to overcook frittatas, so remove from oven just before it appears done.