Carolina Frittata

Recipe developed & contributed by Maureen Gualtieri

A frittata is an omelet variation where the fillings are mixed with the eggs, rather than nestled inside. It’s a simple and tasty way to start a weekend morning — especially after a week that has deposited plenty of leftover bits in your fridge! Pick the best of them as fillings for your frittata; The egg ties them together, and the DFC’s Subtly Sweet & Tangy Not Just BBQ Sauce makes it all sing. Try different ingredient combinations to identify your favourite flavours. You can’t go wrong with this easy breakfast!

Carolina Frittata

(Yield: 2 servings)


4 large eggs

Approx. 2 c. total of your favourite veggies, diced (mushrooms, steamed broccoli florets, peppers, etc.)

1/2 small onion, diced

1 small potato, any type, boiled and sliced

1 handful of your favourite greens (baby spinach, baby kale, arugula, etc.)

3/4 c. of your favourite cheese, shredded (aged cheddar, parmesan, swiss, etc.)

2 tbsp DFC’s Subtly Sweet & Tangy Not Just BBQ Sauce

1-2 tbsp olive oil

Salt, freshly cracked black pepper, and hot pepper flakes to taste

Optional meat additions: up to 1/2 c. cooked diced ham, prosciutto, cooked chicken etc.

Select a good-sized frying pan that can finish in the oven — cast iron is great if you have it. Heat the pan on medium-low, and drizzle it with olive oil. Once heated, sauté the diced onions until they begin turning golden. Then add your veggies and optional meat (here, we used cremini mushrooms and steamed broccoli from last night’s dinner), and sauté with the onions until they all reach a uniform level of doneness. Spread the cooked filling evenly over the bottom of the pan, then arrange the sliced potato in a layer over top.

Crack your eggs into a bowl, and add the Subtly Sweet & Tangy Not Just BBQ Sauce, as well as salt and pepper to taste. Beat the eggs and seasonings until well-incorporated, then pour gently over the filling in the pan, ensuring even coverage. With a spatula or a fork, gently shift the filling pieces a bit to allow the liquid egg to sneak under them and form a base. Press the potato slices down into the egg as well.

Meanwhile, turn your broiler on, and set one of your racks at the top. Once the egg looks cooked about halfway through, take it off the stovetop and put it under the broiler. Watch for just-doneness (no browning!), as you grab your cheese and greens.

Remove the frittata from the oven when the top is solid-looking, and immediately sprinkle with your grated cheese and greens. Put back under the broiler until the greens are wilted and the cheese is melted, and you can hear a good sizzle.

Remove the frittata from the oven and let it sit for about 5 minutes. Top with more black pepper and hot pepper flakes before slicing to serve. Plate with toast and fruit, and enjoy!

Leftovers meet their doom in this easy frittata! You’ll need eggs, a handful of greens (here, arugula), cheese of choice, onion, a small boiled potato, veggies kicking around your fridge (here, cremini mushrooms and steamed broccoli), salt and pepper to taste, and DFC’s Subtly Sweet & Tangy Not Just BBQ Sauce.
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