Kelly Rossiter Photo
Kelly Rossiter

Difficulty Level Easy

With all of the rushing around at this time of the year, sometimes you just want a simple dish that takes ten minutes to make and you can eat without any fuss. The perfect food for that situation is a frittata. It's also the perfect way to clean your fridge out a bit. If you've got some odds and ends in the vegetable crisper, then just add them in.

I wanted to keep my frittata simple, so I just added some cheddar cheese, some olives and a bit of my homemade tomato pickle. I usually mix the cheese in with the eggs, but this time I grated it and spread it on the top, so you get a bigger hit of cheese with each bite. Mushrooms, potatoes, red peppers, broccoli all make good additions to a frittata. Check out your fridge and see what you can come up with. This is what I did with it.


eggs per person
1 tbsp milk
1/2 tsp dried thyme
1 tbsp butter or olive oil
cheddar cheese, grated
olives, sliced
1 tbsp tomato pickle


  1. Lightly whisk eggs in a bowl and add thyme and milk. Whisk to incorporate milk.
  2. In an oven proof skillet melt butter or heat olive oil. Add eggs and allow to cook until the bottom is done but it is still slightly runny on top.
  3. Spread cheese, olive slices and tomato pickle over top and place under the broiler. Watch carefully so that the cheese doesn't burn. Broil until cheese is golden brown.
This recipe appears in: Fall
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