From the fridge Frittata


A frittata can out to be the perfect solution to feed a crowd on the weekend. It’s an easy dish to pull together from leftovers and those eggs that are always in the fridge. Perfect for my style of cooking! I’m an off the cuff kind of girl and frittatas are the perfect dish to be creative with.  Pizza dough, on the other hand, isn’t.  Oh my trials with pizza. But that’s a story for another post, probably one finally finding the perfect gluten free pizza dough. There’s one in the fridge slow proofing right now.

When inspiration hits me like the desire to make a frittata,  I like to surf the web and take bits and pieces from different sources.  I can’t say one recipe inspired the whole thing.  I just focused on key parts that sounded right to me, broiling vs. baking, adding a bit of milk, etc. Sometimes the results are better than others but with a dish this simple it was easy to settle on a tasty creative recipe.

This past weekend, we added a bunch of ramps from the farmer’s market, some leftover sausage, and some grated parmesan that was in the back of the refrigerator to the frittata.  A little chopping, a little sautéing, and under the broiler it goes. Leftover potatoes are a perfect addition as well.  I love eggs for breakfast, they give me the energy to tackle the day and keep me from snacking midmorning.  Meyer doesn’t mind my food inspirations when they turn into delicious breakfast.  Frittatas will be my weekend go to breakfast this summer with lots of family visiting.

Frittata in pan

Leftovers make an easy breakfast from refrigerator instead of being at the stove each morning.  I know Meyer and I will be enjoying this one for the next couple days.


Notes this can be enlarged or reduced depending on how large a frittata you want. Just adjust the eggs and if enlarging add in an extra tsp of milk.


  • 8 eggs
  • 1 tbsp milk
  • 1 bunch of ramps, cleaned and chopped (leaves and all)
  • 2 cooked pork sausages, diced
  • 1/2 cup grated parmesan cheese
  • 1 tsp olive oil
  • 1/4 tsp of salt and pepper


  1. Set oven to broil.
  2. Crack eggs into bowl and quick whip them together with milk
  3. Add parmesan to egg mixture and set aside
  4. Put 8" nonstick oven safe frying pan over medium heat
  5. Add olive oil to heat
  6. Add in chopped ramps, stir for 2 mins to soften
  7. Add in diced sausage
  8. When sausage is warmed, add in eggs
  9. Stir to make sure eggs fill pan
  10. Cook for approximately 5 mins to set edge of eggs
  11. Put pan in oven on top rack close to broiler
  12. Cook for approx. 10 mins or until eggs are set, browned, and puffy.
  13. Bring out to rest for a few mins before cutting

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