3 Cheese Kitchen Sink Fritatta

The Fritatta – the marriage between a quiche and an omlett. The best of both worlds.

For the love of a cast iron skillet! It’s uses are never ending. I have made many a quiche but when my daughter, Kinsley, and I went and spent the night in Covington, Georgia and stayed at a B & B called Twelve Oaks, we were introduced to the beauty of a Fritatta.

I did my research and tried several versions until I came up with the best fritatta I’ve ever had.  Don’t skimp on your dairy.  This is not a low fat dish – when it calls for milk, use full fat milk. It gives yummy creaminess.  Hope you enjoy this versatile dish.

Ingredients:  This is the base of your Fritatatta

-Large cast iron skillet rubbed  with butter or Pam.

-8 eggs

-1/2 cup of whole milk or half and half

-salt and pepper and any spices or herbs you like. I added a dash of garlic salt, oregano and some chopped basil.

-1 cup of your favorite cheese (I have found that doing 1/2 cup of two different cheeses gives this the best flavor) I used 1/2 c cheddar and 1/2 c fontina


Kitchen Sink Options:

-4 to 6 strips of cooked bacon roughly chopped

-2 cups of fresh spinach diced

-1/2 cup halved cherry tomatoes

-1/4 cup of diced roasted red pepper OR sweet peppers

-1/2 onion chopped and sautted

-1/2 cup sautted mushrooms

-1/2 cup cooked sausage

As you can see – you can pretty much add anything you like.



-Preheat oven to 350 degrees.

-Make sure all of your add in ingredients are precooked, i.e. sausage, onion etc.

-Lightly whisk your eggs and milk, salt and pepper, any spices you like (oregano, garlic salt, etc.). Do not over whisk. Gently fold in 3/4 cup of your chesse (save the other 1/4 for the top)  and set aside.

-With your cast iron skilled sprayed with nonstick, combine ALL of your add ons (NOT your base ingredients) and add them to the skillet over medium heat.

-Pour your egg mixture into the skillet over the top of your ingredients. Top your egg mixture with your saved 1/4 cup of  cheese mixture.

-DO NOT STIR. Let the skillet sit on medium heat for about 3-4 minutes until it looks “Set”.

-Transfer the skillet to your preheated over for 25 to 30 minutes. Check your dish at 25 minutes and make sure the eggs seem cooked and not “jiggly”. If it is still not quite set give it another 5 minutes. Remove from oven and let rest for 5 to 10 minutes.






Brunch Hashbrown Omlette Sandwich

Hashbrown Omlette Sandwich

I have named this the Sunday brunch “Hashomwich”. I was playing around with one of my favorite cooking tools – my GE Waffle Iron and some favorite ingredients to come up with a little “twist” for brunch today.


My husband, David, and I enjoy our weekend breakfast time together. We stay so busy during the week that we rarely sit down for breakfast. This was so much fun to assemble – needless to say my husband wanted another one – but I said too late – waffle maker is clean and put up!

Give this a try and let me know what you think!


4 Servings

-1 lb bag of Simply Potato Hashbrowns

-4 large eggs

-1/2 cup fresh mushrooms

-1/2 cup diced onions

-salt and pepper

-1 tsp of Daks Lemon Pepper Spice

-4 slice Sargento pepper jack cheese

-6 slices of cooked bacon

-2 tbs maple syrup

-1 tbs olive oil

-1 tbs chopped scallions


**Bacon prep:  I like to cook my bacon in the oven – less mess. Preheat the oven to 400 and line a baking sheet with tin foil. Lay the slices of bacon in a single layer and brush the maple syrup on each slice and a generous sprinkle of pepper on each. Bake for 6 minutes, flip the bacon and cook another 6 min. Remove to a paper towel lined plate and set aside.

-Preheat your waffle iron on medium high for about 7 minutes.

-While you are waiting on your waffle iron, heat a skillet with the olive oil and add the mushrooms and onions and saute till translucent, about 8 minutes over medium heat and set aside.

-Place about 3/4 cup of the hashbrown on both sides of the sprayed waffle iron (I like Pam). Close the waffle maker and cook for about 8 minutes. You can remove them when they are crispy on the outside and can be removed in two hash cakes. Repeat the same process until you have 4 sandwiches (top and bottom). Set aside.

-Whisk up 4 eggs and pour into a preheated, Pam sprayed large skillet. When the omlette begins to set on top add your mushrooms and onions and Daks lemon pepper and flip into one large omlette. Cut the omlette into 4 squares (its ok if they are a little “odd” shaped)

Assembly: (The fun part!)

-Hashbrown cake on the bottom

-Omlette square on top of hashbrown

-Slice of pepper jack cheese on top of omlette

-Top with a few slices of bacon

-A sprinkle of green onions

-Top with your final hashbrown cake.

Serve. Enjoy!