The pork and vegetable frittata is a satisfying and versatile dish that turns a few simple ingredients into a flavorful, one-pan meal. It’s ideal for using up leftover meat and vegetables, and it works equally well as a hearty breakfast, a light lunch, or a no-fuss dinner.
At its core, a frittata is an Italian-style omelet that’s cooked slowly and finished in the oven, creating a firm, sliceable texture. What makes this version special is the addition of seasoned ground pork or cooked pork pieces, which bring richness and depth to the dish. Combined with colorful vegetables, think bell peppers, zucchini, spinach, onions, or tomatoes, the result is a well-balanced and protein-packed meal.
To make it, start by sautéing your chopped vegetables in a bit of olive oil until softened. Add in your pork and cook through, seasoning with salt, pepper, and herbs like thyme or oregano. Once everything is cooked and fragrant, pour in beaten eggs (with a splash of milk or cream if you like it fluffier), and gently stir to combine everything in the pan.
Let the mixture cook over medium heat just until the edges begin to set, then transfer the skillet to the oven to finish baking. In about 10 to 15 minutes, the top will be puffed, golden, and set, ready to be sliced and served warm or even at room temperature.
A sprinkle of cheese like feta, cheddar, or parmesan before baking adds a rich, melty topping, while fresh herbs on top brighten the flavor. You can serve the frittata with a side salad, toast, or roasted potatoes for a complete meal.
Whether you’re meal prepping for the week or need a crowd-pleasing brunch dish, this pork and vegetable frittata is a simple yet satisfying solution. It’s easy to customize, quick to prepare, and delicious at any time of day.
Ingredients
- 6 eggs large
- 1/4 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1/2 pound cooked pork diced
- 1 onion small, chopped
- 1 bell pepper chopped
- 1 zucchini chopped
- 1 cup baby spinach
- 1/2 cup shredded cheese (cheddar, Monterey Jack, or your choice)
Instructions
- In a bowl, whisk together the eggs, milk, salt, and black pepper.
- Heat the olive oil in a non-stick skillet over medium heat. Add the pork, onion, bell pepper, and zucchini. Cook for 5-7 minutes, until the vegetables are tender.
- Add the baby spinach to the skillet and cook for an additional 1-2 minutes, until wilted.
- Pour the egg mixture over the vegetables in the skillet. Cook for 2-3 minutes, until the edges start to set.
- Sprinkle the shredded cheese over the top of the frittata. Transfer the skillet to the oven and broil for 3-5 minutes, until the cheese is melted and golden brown.
- Remove the skillet from the oven and let the frittata cool for a few minutes before slicing and serving.