Fabulous Fritatta (GF)

This is a quick recipe to whip up tastes great warm or cold. This keeps well in the fridge so it's handy for a quick no fuss meal anytime. It's endlessly flexible. You can vary the fillings and spices to make a whole new dish each time. It's also a wonderful way to repurpose those leftovers. A few things remain constant, the ratio of eggs to fillings. I find that 6 eggs to abut 2 cups of fillings works every time. Fillings can be vegetables, various proteins like cheese, meat (bacon, ham, ground meat, chopped chicken, even shrimp) and/or spices (pesto!). You can also sneak in a little reduced bone broth or a bit of pate.
Servings 6 people


  • 6 eggs pastured fresh eggs beaten
  • .25 cup milk milk, cream or coconut milk
  • 2 cups filing (Pictured version had sauteed mushrooms, ham, tomatoes, mixed greens and chopped parsley)
  • 1 dash dash of salt and pepper
  • 2 tbsp good fat (lard, coconut oil, ghee or butter)
  • optional spices See Note Below


  1. Preheat Broiler.
  2. Saute veggies or meat over medium heat until cooked in 10 inch frying pan with fat of your choice (I LOVE my ScanPan but cast iron works too). If using leftovers, than warm up in frying pan.
  3. Add cheese if using.
  4. Mix beaten eggs with milk (or coconut milk/cream)
  5. Pour egg mixture over fillings in frying pan
  6. Continue to cook on stovetop for 3 to 4 minutes or until the edges start to set.
  7. Finish under the broiler for about 3 minutes or until it doesn't look jiggly in the middle.
  8. Remove from oven and carefully flip over onto plate. (I place a plate on top of the pan and than turn the whole thing over)

Recipe Notes

Fresh grated ginger is great with shrimp. Cumin works well with lamb. A splash of tamari or coconut aminos works well with everything 🙂

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