Are you looking for a great Frittata Recipe? Are you looking for a great Sunday meal idea? Former culinary instructor, dietitian and the recipe creator behind Lynnie’s Kitchen, Lynn Kaufman, brings us a special feature – ‘The Sunday Frittata’.
Introducing Lynnie’s Kitchen: Recipe Creator & Instructor
It’s Lynnie from Lynnies’ Kitchen! I am so excited to introduce myself to more foodies and “Celebrate the Joy Food Brings to Life”! Food has been a part of my life since I was little! From sitting next to my grandma baking and making cookies for my dad when I was five… which by the way were inedible… I love food and some say I’m obsessed!
I am always searching for recipes to make and share! Being a dietitian and retired foods teacher, I love to teach others how to cook and improve their lives through the foods they eat. Eating is social/emotional and can fill our lives with so much JOY!!
Experience the Joy of Cooking
I believe you can eat what you want, but sometimes the recipe needs a little tweaking. It comes down to balance and portions. My guarantee – I will bring you joy in this crazy world… I love to travel and love to share my food experiences.
I literally make everything from scratch, try to eat very few preservatives and have truly enjoyed cooking through COVID. On my posts and stories, I try to offer everyone with “healthyish” options, be it fun oatmeal and quick breakfasts or recipes using what I have in my fridge. Can’t forget the yummy baked goods either!
Lynn offers Private or Group Classes
I also teach private classes in my home and group classes locally… In February we will be making heart shaped pizzas!! Sound fun? Hoping to expand to online offerings in the future too.
What are Lynnies’ favorite recipes you ask?? One of my all-time favorites, I make almost every Sunday for brunch… Frittata Recipe! I love it because you can make it from just about anything in your fridge. Leftover Velcro is what I call it! Load it with eggs, veggies &/or meat to make an amazing plant-based, healthy meal for brunch or dinner.
Sunday Frittata Recipe… Perfect for any meal
Yield: 2 servings (8/9-inch skillet)
Double for 10/12-inch skillet to serve 4-6
- 2 – 3 Tablespoons olive oil
- 1 medium 3-inch potato
- Add 1 small onion, diced
- 1 clove garlic, minced
- Salt & pepper for seasoning
- Meat: 1 3-ounce link turkey or chicken sausage, 4 slices turkey bacon, 3 ounces diced ham or chopped prosciutto, etc.
- Vegetables (your choice – choose a least 2): 3/4 cup broccoli florets, yellow, green or red pepper, chopped greens (such as spinach or kale), sliced mushrooms, or diced tomato
- 3 whole eggs (or 2 whole eggs and one egg white)
- ¼ cup milk
- ½ teaspoon salt
- ½ teaspoon dried dill, basil, or Italian seasonings
- Couple grinds fresh black pepper
- ½ – ¾ cup grated cheese of choice
Frittata Recipe – Instructions:
Place an oven safe skillet over medium high heat with olive oil and heat for approximately 2 – 3 minutes. Most skillets can withstand a 350 F oven, but the handle should not be plastic. Add potatoes, onion and garlic. Remember that potatoes and vegetables should be chopped relatively small (1/2-inch pieces) to ensure every bite has a mixture of ingredients.
Sauté until potatoes are slightly tender ~ 8 – 10 minutes using rubber spatula to stir. If meat needs to be cooked, like bacon or sausage, add with potatoes to cook together until not pink. Drain extra fat if necessary. If poultry meat products are used additional fat may be needed. Add additional vegetables and continue cooking until they turn bright in color, about 2 – 3 minutes.
In a medium bowl, combine eggs, milk and seasonings. Using a wire whisk or fork, blend well to combine until creamy yellow. Set aside.
When potatoes are slightly tender and vegetables bright in color, add greens and tomatoes last. These ingredients don’t need much cooking and will soften in the oven during baking.
Pour the egg mixture over vegetables in pan to evenly coat and turn off the heat. Depending on amount of vegetables, egg may need to be pushed with a rubber spatula to cover. Occasionally, if it seems like there is not enough egg to cover the ingredients, I have had to beat one more egg with a tablespoon of milk to cover pan. (Eggs will just barely cover ingredients)
Sprinkle half of the cheese evenly over the pan and lightly press to submerge into egg mixture. Distribute remaining half of cheese again over entire pan surface. Place the entire pan into the oven, on the center rack.
Bake for 20 – 25 minutes (28 – 32 minutes for doubled recipe) or until center is firm when pressed lightly with finger. Surface should bounce back when pressed in center, if eggs are done. Surface should poof up and turn lightly golden in color.
Cut pan into desired portions… be careful of hot handle on the pan. Serve with fresh fruit… Enjoy!!