Frittata is one of my favorite make-ahead dishes — especially when I’m eating low carb. It’s so versatile. You can change up the flavor by adding different ingredients, and it’s good warm from the oven, at room temperature or even cold straight out of the fridge. Make the recipe below on Sunday, and you’ve got a handful of meals for the week — quick breakfasts, packable lunches and easy dinners.
This frittata includes fresh fennel bulb, which gives it a unique flavor without adding a lot of carbs. I like to mince some of the leafy green fronds to mix right into the frittata. I save the rest for other dishes.