Summer Frittata

If you’re looking for a meal that is quick and delicious, this is it! All of the ingredients in this dish were straggler items in my fridge. This is a good way to clean out your fridge so you don’t waste your produce. It is a quick meal to make and a quick clean-up; all you need is a cast iron skillet.


  • 1/4 cup chopped red onion
  • Handful of cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 3-4 handfuls of spinach
  • 1 jalapeño with or without seed
  • 1 baked golden sweet potato, diced
  • 1 avocado, sliced
  • Pepper and smoked salt to taste
  • 4 eggs
  • 1/4 cup smoked Gouda, shredded


Turn burner on to medium and heat oil in a cast iron skillet. Add onions and let soften for 4 minutes.

Add tomato, garlic, spinach, jalapeño, sweet potato, avocado, salt and pepper. If you’re in a hurry you can toss the sweet potato in the microwave for 4 minutes, peel, dice and add to the skillet.

Turn heat down to medium-low and let veggies sauté for a few minutes.

Crack eggs into bowl and whip them up with a splash of milk. If you don’t have milk you can add a splash of water.

Turn broiler on high.

Pour egg mixture into cast iron skillet and leave on burner for about 4 minutes. Sprinkle shredded cheese over top of frittata.

Place skillet in oven on top rack and let cook five minutes or until golden brown.

Remove skillet from oven and serve. Serve with a fresh arugula salad and toast.

Summer Frittata

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