This frittata recipe is not only easy to make but it's packed with flavor, creamy and even better the next day heated up. The idea of this frittata is to use up the Christmas leftover food incorporating roast gammon and beef as the meat addition.

I love using leftovers because it's an easy way of repurposing food. So sharing food is always first and anything else must be used up as in this easy frittata. The key thing to remember with a frittata is to not over cook it into a rubbery texture???? So a few minutes cook time is all it needs.

I love the ease and friendly disposition of a frittata in that there are no hard rules. If you have leftovers this is a wonderful way to not waste any food or you can use a variety of fresh vegetables too.

How To Make This Frittata Recipe

The first thing is you need eggs and in this recipe we use 6. You can double the eggs or add 2 more depending on how big the crowd is. The basics are:

Eggs - the most important ingredient for a frittata
Fat (some sort of butter or oil) for flavor and the base of the pan
Cream - richness
Salt - pinch is all you need
Cheese - we use mozzarella freshly grated

Customization

This recipe uses Christmas lunch gammon leftovers which was already so delicious but also really huge for a small family. There was leftovers even after we packed some for friends.

Meat - I love left over roast meat in a frittata because it's a meal on it's own. You can go with roast gammon, beef, pork, sausage and really any meat you like.
Cheese - whatever cheese you have will work, from bree, feta, parmesan, cheddar and goat.
Greens - You can can't go wrong with baby spinach but you can also use kale and also combine them with fresh herbs like rocket, parsley, dill or even spring onion.
Cream - Full fat works better for flavor and richness but you can use half milk if you like.

My tip to add another dimension of flavor to a frittata recipe is full fat cream cheese.

If you're stressed about not knowing when the frittata is done don't be because it's really simple. Once you see the sides are golden brown and the center looks like it's not cooked? Take it out.

If you do leave it a any longer you stand the risk of a rubbery textured frittata and no one wants that. Remember if you take it out at the right time, you can leave it in the pan without it overcooking. If it's not jiggly in the center when you take it out the oven you must remove it from the pan immediately because it will continue cooking in the heat of pan. Especially a thick skillet which takes time to cool down.

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Perfect Timing To Prevent a Rubbery Frittata

First things first, make sure to fry or sauté your vegetables if you're using fresh produce. Any bell peppers, onions etc. must be cooked first to prevent ending up with a water based mess! Fry the onions in oil, add your fresh veggies and then add the cream etc.

In this way the frittata needs minimum time on the stove to cook.

Eggs

Once you pour over the eggs, use a spoon to gently spread it around and make sure it's incorporated into the frittata. Add your cheese and then bake.

Watch The Video on my YouTube channel.

More Breakfast Recipes

One Pan Breakfast Bake - my favorite bake!
Breakfast Bake - bacon, eggs and bread baked till the bread is golden brown.
Skillet Breakfast - Eggs in Red Sauce - one pan breakfast bake
How To Make Perfect Scrambled Eggs - the fluffiest scrambled eggs you will ever eat!

When a slice of frittata is soft and delicious after reheating you know it was real good 🙂

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