Do you ever realize you have nothing to cook up for dinner? This pantry staple Lunch Meat Frittata is to the rescue!
Come on. Level with me. I can’t be the only one who hates grocery shopping. It’s seriously my biggest nemesis as an adult. I work hard all day and come home and all I want is for my fridge to magically be filled with ingredients ready to cook with. Wouldn’t that be amazing?
Well in real life we open fridges filled with bare essentials that have to be reimagined for the thousandth time.
This lunch meat frittata (or really just the frittata base in general) is one of my fall back essentials. It’s whisks up in no time at all and is one of those dishes you can do without a billion ingredients in the house. We use almond milk in it often but regular milk is awesome too. You could also add cheese to it (because who doesn’t love cheese?) but it doesn’t really need it. This is one of the dishes I will often fix for friends who are on dairy free and/or gluten free diets but you can totally put butter, cheese and real milk in it if you don’t have a problem with dairy.
Be sure to stock your fridge with good quality lunch meat, an organic nitrate free option. In my one child only “I will feed you everything organic and from scratch” stage I would often roast my own ham and slice it into chunks. I’ve graduated to two children and a full time career so I stick with the lunch meat now haha!
If you’ve successfully adulted well and cooked earlier in the week you could easily substitute other leftover proteins too! Chicken, bacon, leftover steak etc are all amazing in this dish!
Serve it for breakfast or turn all your leftovers into an easy dinner option when you are tired (aka you really just want to drink wine for dinner but these small humans need to be fed).
- I didn't love the photos on this post so I'm sharing the recipe right here on Facebook today!
- Lunch Meat Frittata Recipe:
- 1 tablespoon olive oil
- ½ a white onion
- 4 mini sweet peppers
- 1½ tablespoons minced garlic
- 2-3 baked potatoes, diced
- 1 cup salsa
- ½ cup diced organic nitrate free lunch meat
- ½ cup almond milk (or regular milk)
- 8 eggs, whisked
- salt and pepper
- Saute onions and peppers in olive oil. Add garlic at the end for 1 minute.
- Add baked potatoes, salsa, onion mixture, milk, lunch meat, whisked eggs and salt and pepper to a large casserole dish.
- Cook at 350 degrees until set (about 30 minutes).