Kitchen Sink Frittata (So Easy!)
This wildly delicious + cozy kitchen sink frittata is the perfect breakfast or brunch treat! So easy yet flavorful and filled with sausage, sautéed shallots, fresh spinach, and cherry tomatoes- highly customizable!
Hey, hi, hello, how are ya?! I hope you’ve been doing okay. Me? A few weeks ago I went to San Diego, CA and had such a bomb time, y’all. I mean, the weather, the scenery, the eats! OMG the eats- listen, San Diego knows exactly how to do deliciousness. Seriously, I’m still thinking about this one place called, Puesto, that has some of the best tacos I’ve ever eaten. I had their quesabirria, filet mignon, and carnitas tacos, oh baybeeeeee! And nah, I absolutely have not been thinking about when I will go back, nope not me. Haha.
While I do have a major case of wanderlust, I am happy to be home and back in the swing of things. I’ve been testing all kinds of recipes for you: some new + original, some inspired by travels, and everything in between. You know, 2021 is looking up and I’m just happy to be here still sharing recipes and shenanigans with you in this space. Today’s newest recipe is brought to you by way of Julia Turshen in celebration of her newest cookbook: Simply Julia which is out in the world right now! Let me tell you more about her!
A Little About Julia + This Frittata Recipe
The culinary space is filled with all kinds of voices, some you may know and perhaps maybe some that you don’t. For me, ever since I’ve come across Julia’s content, I’ve been such a fan. Aside from her delicious recipes, Julia is also an individual that I can personally relate with. I love how she seamlessly blends her voice, social justice awareness, and queer identity into almost everything she does. In a world where so many folks try to keep mum about real issues and lack authenticity/realness, it’s refreshing to see.
Julia is the best selling author of a few books, all of which I personally own. Real talk, her books are written from such a point of view that it makes you feel confident and supported in the kitchen. Which is nice for home cooks all over the world. Additionally, she has a podcast too! You can click here to read all about Julia even more. I’ve only met her in person once when she came to my city and we had brunch but she’s always been one of the most kindest + helpful souls to me. I’ve made her chocolate cake in the past from one of her other books and now I’m happy to share this kitchen sink frittata from her newest cookbook!
Don’t Miss These Other Great Recipes
- Homemade Buttermilk Waffles
- Blueberry Streusel Muffins
- Sweet Potato Cinnamon Rolls
- Loaded Breakfast Egg Rolls
- Brown Sugar Banana Bread
- Spiced Sweet Potato Buttermilk Biscuits
- Nutella Banana Bread Muffins
- The Best Overnight Cinnamon Rolls
What Is A Kitchen Sink Frittata?
Great question! Here’s a note from Julia in her book about this specific recipe…
“The only rule about what goes into this frittata is that there are no rules. Here’s the one I most enjoy, with a little sausage, tons of spinach, and plenty of sweet shallots and tiny tomatoes. Feel free to use whatever you have, from salami and goat cheese and arugula, to kale and scallions and leftover roasted potatoes. Anything goes.
You can always make the filling ahead of time, hold it in a container in the fridge, and then assemble and bake the frittata whenever you’re ready to eat. Or you can bake the whole things and just warm it up in a 300°F (150°C) oven before serving…or just serve it at room temperature. You can also bake the frittata, cut it into wedges, wrap each wedge in plastic wrap (or whatever you use to freeze things in) and freeze them. Then you can unwrap a piece and pop it in the toaster oven or microwave for a quick breakfast before school or work.”
To order, Simply Julia, or any of her other cookbooks, you can *click here* to support Julia’s work!
Ingredients To Make This Frittata
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
- extra-virgin olive oil
- fresh breakfast sausage
- shallots (or red onion)
- fresh baby spinach
- cherry tomatoes
How To Make A Frittata
This recipe could not be any easier, y’all- it’s so simple yet damn good!!!
- Preheat the oven to 400°F.
- Brown the breakfast sausage in a medium skillet.
- Set the cooked sausage aside and add in the shallots to sauté.
- Toss in the spinach and cook together until wilted down.
- Add back in the reserved sausage and cherry tomatoes.
- Whisk the eggs together in a bowl with salt/pepper and then pour into the skillet.
- Bake the frittata until the eggs are set and frittata is firm.
- Cut into wedges and serve immediately while hot and enjoy!
This kitchen sink frittata recipe makes a perfect breakfast or brunch situation to feed a crowd or for meal prep. When I made it, twice, I served it alongside some crispy breakfast potatoes and fresh berries. The shallots may seem like a lot but they quickly cook down and add so much depth and flavor to this frittata! It’s hearty thanks to the breakfast sausage but also light at the same time. And the variations are endless!
Possible Add-Ins/Swaps For This Frittata
Customize, customize, customize: Here are some options to add in or swap for your homemade frittata:
- mushrooms, asparagus, peas, sliced bell peppers, artichokes, olives.
- broccoli, zucchini, eggplant, arugula, scallions, parsley.
- herbs: basil, tarragon, chives, thyme.
- smoked salmon, browned tofu crumbles, bacon pieces, cubed ham.
- sun dried tomatoes, browned potato pieces, sweet potatoes.
- cheese: feta, provolone, cheddar, gruyere, mozzarella, smoked gouda.
As noted above, you can adapt this frittata recipe to your hearts content. When replacing/adding the veggies, protein, etc- just be sure to give them a quick sauté before adding in the eggs to bake. That way everything will be slightly tender/browned within the frittata and not uncooked/super tough, yikes.
Why You’ll Love This Frittata Recipe
- IT’S SOOO VERY EASY TO MAKE! WE LOVE THIS SO MUCH!!
- YOU CAN ADAPT WITH WHATEVER YOU HAVE IN YOUR FRIDGE.
- THIS RECIPE AS WRITTEN IS GLUTEN-FREE, KETO + WHOLE 30 FRIENDLY.
- PERFECT FOR MEAL PREP + MAKE AHEAD SUCCESS.
- EASILY COMES TOGETHER IN ONE SKILLET, LESS DISHES FOR YA!
REMEMBER TO LEAVE A ⭐️STAR RATING⭐️AND TAG ME ON THE ‘GRAM IF YOU MAKE ANY RECIPES! I ALWAYS LOVE TO SEE IT WHEN YOU DO!
UNTIL NEXT TIME…LOVE AND BUTTER,
This delicious kitchen sink frittata is the perfect breakfast or brunch treat! So easy yet flavorful and filled with sausage, sautéed shallots, fresh spinach, and cherry tomatoes- highly customizable!
- 2 tablespoons extra-virgin olive oil
- 1/2 pound (227 grams) fresh breakfast sausage, casings discarded
- 6 large shallots, thinly sliced into half-moons (or 1 red onion)
- 5 ounces (141 grams) fresh baby spinach
- 1 large handful cherry tomatoes, halved
- 6 large eggs
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Preheat your oven to 400°F (200°C).
- Place the olive oil in a medium oven-safe skillet over medium-high heat. Use your hands to break the sausage into small pieces directly into the skillet. Cook, stirring now and then, until browned and crisp, about 10 minutes. Use a slotted spoon to transfer the sausage to a plate and leave the fat in the skillet.
- Add the shallots to the skillet and cook, stirring now and then, until just softened, about 8 minutes. Add the spinach and cook, stirring, until wilted, about 1 minute (it will seem like a lot at first, but it will quickly wilt and you’ll find yourself saying “wow, that really turns to nothing!”). Stir in the cherry tomatoes and the reserved sausage. Turn off the heat and hang onto the skillet.
- Crack the eggs into a bowl, add the salt and pepper, and whisk well to combine. Pour the eggs evenly over the sausage mixture and put the skillet in the oven. Bake until the eggs are set and the frittata is firm, about 25 minutes. Cut into wedges and serve immediately while hot (or let it sit and serve at room temperature- it’s equally good that way).
- Recipe is from Simply Julia by Julia Turshen.
Keywords: eggs, frittata, pork, breakfast, brunch, one pan