How to Make the Ultimate Kitchen Sink Frittata by Julia Turshen
A flexible skillet meal that turns pantry staples into a satisfying, protein-rich start.
The Ultimate Kitchen Sink Frittata: An Adaptable Breakfast Classic
The kitchen sink frittata is Julia Turshen’s ode to flexibility, comfort, and simplicity—a one-pan meal that brings together eggs, vegetables, and sausage with endless possibilities. Originally featured in Turshen’s cookbook, this frittata embodies approachable home cooking: everything you love about breakfast in a single skillet, ready in under an hour and endlessly adaptable to what you have on hand.
Why a Frittata? The Case for This Versatile Dish
If you’re seeking a hearty breakfast or brunch recipe that transitions seamlessly to lunch, snack, or dinner, a frittata is your answer. The kitchen sink frittata is:
- Quick & easy: Minimal prep and cook time, utilizing only common kitchen staples.
- Customizable: Swap in any vegetables, proteins, or cheeses you like.
- Meal-prep friendly: Tastes great fresh or reheated, and can be frozen in wedges.
- Nutritious: Packed with protein, vitamins, and fiber thanks to eggs and vegetables.
- One pan magic: Everything cooks in a single skillet from stovetop to oven to table.
Adapt the basics to fit your own pantry and tastes, creating new variations season after season.
Recipe Overview: Julia Turshen’s Kitchen Sink Frittata
This recipe pairs breakfast sausage, shallots (or red onion), baby spinach, and cherry tomatoes—though the real beauty is that almost any fresh produce or leftover ingredient can be included. Turshen champions a use-what-you-have mindset, and her method produces a golden, set frittata perfect for gatherings or a week of breakfasts.
Key Ingredients
- Extra-virgin olive oil: For sautéing and flavor.
- Fresh breakfast sausage: Adds savory protein and depth.
- Shallots or red onion: For sweet, mellow allium notes.
- Fresh baby spinach: Wilts down dramatically, delivering color and nutrients.
- Cherry tomatoes: Juicy pops of sweetness.
- Eggs: The essential binder and protein base.
- Kosher salt & black pepper: To season simply.
Ingredient Table
| Ingredient | Measurement |
|---|---|
| Extra-virgin olive oil | 2 Tbsp |
| Fresh breakfast sausage, casings discarded | 1/2 lb (227g) |
| Shallots, thinly sliced into half-moons (or 1 red onion) | 6 large |
| Fresh baby spinach | 5 oz (141g) |
| Cherry tomatoes, halved | 1 large handful |
| Large eggs | 6 |
| Kosher salt | 1/2 tsp |
| Freshly ground black pepper | 1/2 tsp |
Step-by-Step: Making the Kitchen Sink Frittata
- Preheat your oven: Set it to 400°F (200°C) for optimum browning and even cooking.
- Brown the sausage: Heat olive oil in an oven-safe skillet over medium-high. Break the sausage into small pieces and cook for about 10 minutes, stirring occasionally, until browned and crisp. Remove the sausage with a slotted spoon, reserving the fat in the pan.
- Sauté the shallots: Add sliced shallots (or red onion) to the skillet. Cook, stirring now and then, until softened—about 8 minutes.
- Wilt the spinach: Add the spinach to the shallots. It may look like a lot at first, but it will cook down within a minute. Stir continually until just wilted.
- Add tomatoes and sausage: Stir in the cherry tomatoes and previously cooked sausage. Remove the skillet from the heat, ensuring an even distribution of ingredients.
- Whisk & pour the eggs: In a bowl, whisk eggs, salt, and pepper until well combined. Pour the mixture over the sausage and vegetable blend in the skillet.
- Bake: Place the skillet in the oven. Bake 25 minutes, or until the eggs are set and the frittata feels firm to the touch. The top should just begin to puff and turn slightly golden.
- Slice & serve: Let cool briefly. Cut into wedges. Serve hot, warm, or even at room temperature—the frittata is forgiving and tasty at any temp.
Make-Ahead, Storage, and Serving Tips
- Make ahead: The filling can be made in advance and refrigerated. Assemble with eggs just before baking.
- Meal prep: Bake, cool, slice into wedges, and wrap individually in plastic or airtight containers. Keeps for up to 3 days refrigerated or can be frozen; reheat in a toaster oven or microwave.
- Serve with: Great alongside crisp potatoes, mixed fruit, or a green salad for brunch.
- Room temperature: Delicious warm out of the oven or served at room temperature, making it perfect for gatherings and potlucks.
Ingredient Swaps & Creative Variations
True to its name, the kitchen sink frittata thrives on improvisation. Julia Turshen encourages cooks to “use whatever you have,” making it a perfect destination for leftover meats, cheeses, and produce. Here are some possibilities:
- Vegetables: Sautéed mushrooms, cooked zucchini, kale, scallions, roasted red peppers, or shredded potatoes.
- Meat/protein: Swap sausage for crumbled bacon, diced ham, smoked salmon, or keep it vegetarian.
- Cheese: Add crumbled feta, goat cheese, cheddar, fontina, or grated parmesan (stir in with eggs or sprinkle over before baking).
- Fresh herbs: Try parsley, dill, basil, or chives for a bright lift at the end.
What others are reading
Your frittata, your rules—just keep the total quantity of add-ins similar so the eggs can bind everything.
Kitchen Tips: Frittata Success Every Time
- Use an oven-safe skillet: Cast-iron or stainless pans work best; avoid nonstick if baking above 400°F.
- Don’t overbake: Check around 22 minutes; the frittata should be just set but still slightly springy in the center.
- Let it rest: This prevents slices from tearing and helps flavors meld.
- Presentation: Serve wedges on a platter with herb garnish for a festive touch.
Nutrition & Health Benefits
Eggs deliver high-quality protein, vitamins A, D, and B12, and minerals like selenium and choline. Spinach brings iron and fiber; tomatoes offer antioxidants. With customizable vegetables, you can increase fiber or sneak in extra nutrients for kids and picky eaters.
Frittatas vs. Other Egg Dishes: What Sets Them Apart?
| Dish | Description | Served |
|---|---|---|
| Frittata | Open-faced, oven-baked egg dish with fillings mixed in | Wedges, hot or cold |
| Quiche | Baked egg custard in crust, usually richer & creamier | Pie slices |
| Omelette | Eggs cooked on stovetop, fillings folded in | Folded, often hot |
Custom Frittata Ideas for Every Season
- Spring: Asparagus, peas, fresh herbs, goat cheese.
- Summer: Zucchini, bell peppers, sweet corn, basil, tomatoes.
- Fall: Roasted squash, caramelized onions, sage, fontina.
- Winter: Kale, sun-dried tomatoes, cooked potatoes, smoked cheese.
Frequently Asked Questions (FAQs)
Q: Can I use different meats or leave it vegetarian?
A: Absolutely. Swap sausage for any cooked breakfast meat or omit for a vegetarian version—just add more vegetables or some cheese for protein.
Q: What size skillet should I use?
A: A 10- to 12-inch oven-safe skillet yields a good thickness and even baking for this recipe. Ensure it fits your oven!
Q: How long will frittata last in the refrigerator?
A: Frittata can be stored, tightly covered, for up to 3 days. Reheat in the microwave, toaster oven, or enjoy cold.
Q: Can I freeze it for meal prep?
A: Yes. Once baked, let cool, slice into wedges, wrap individually, and freeze. Reheat straight from the freezer in a toaster oven or microwave as needed.
Q: My frittata sticks to the pan. Any tips?
A: Generously oil the pan and consider using well-seasoned cast-iron. Letting the frittata rest a few minutes before slicing also helps it release.
Q: Can I make this dairy-free or gluten-free?
A: The base recipe is already gluten-free. To keep it dairy-free, simply skip any cheese add-ins.
Final Thoughts: Frittata as a Canvas for Your Kitchen Creativity
Julia Turshen’s kitchen sink frittata is more than a recipe—it’s an invitation to improvise and an encouragement to trust your tastes and use what’s fresh. With minimal equipment, a handful of staple ingredients, and a little imagination, you can transform humble leftovers into a memorable meal fit for a crowd—or just an extraordinary solo breakfast.
References
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