This recipe for Cobb Salad frittata comes from two missions I have lately: first, to turn everything I can think of into frittata form, and second, to leave no leftovers uneaten. On the day I made this, I had some leftover blue cheese and some leftover chicken in my fridge. You KNOW I always have bacon and eggs, and I also had about half a head of romaine lettuce. With all that hanging around, it felt like the universe was trying to tell me that I should make a good old Cobb salad for dinner, but as it turned out, that was also the weekend of the one significant snowstorm we’ve had all year, and I wanted WARM for supper. And since eggs are an essential part of the classic Cobb salad, that led me down the road of taking all the delectable elements of a Cobb salad, but taking a different route with the egg part. As in, frittata-sizing it. Let’s make it!
I started by chopping up the bacon and cooking it until it was crispy. I scooped it out of the skillet and let it drain, and then I sautéed up some chopped romaine lettuce in the drippings until it was nice and wilted – you can’t have a Cobb salad anything without lettuce. I put the bacon and wilted lettuce into a deep dish pie plate along with some shredded cooked chicken, some halved cherry tomatoes, a handful of blue cheese and some chopped scallion. Next, I whisked up some eggs and poured them over the whole thing. Into the oven it went until everything was nice and golden, and voila!
Now, Cobb salad also always features avocado, and I wasn’t about to leave THAT out…and since I didn’t want to cook it, I chopped it up and scattered it over the wedges. And thus the Cobb Salad Frittata was born.
Leftovers are grand things!
- 4 slices bacon, chopped
- ½ small head of romaine lettuce, torn into pieces
- 1 cup shredded cooked chicken
- ⅓ cup crumbled blue cheese
- 2 scallions, chopped
- 1 cup halves cherry tomatoes
- 8 eggs, beaten
- One avocado, peeled and chopped
- Preheat oven to 350 and spray a deep dish pie plate with cooking spray.
- Cook bacon in a skillet over medium high heat until crispy. Remove with slotted spoon and drain on paper towels, leaving drippings in the skillet.
- Add lettuce to skillet and saute until wilted.
- Put bacon and lettuce in pie plate, along with chicken, cheese, scallions and tomatoes. Pour beaten eggs over all.
- Bake for 30 minutes or until set. Cool slightly, cut into wedges and serve with chopped avocado.
This is so creative, Kate! I love it! Cobb salad is a favorite of mine, so this is a genius idea to stuff it into eggs! I think this would make such a delicious breakfast!
I know, I can never resist Cobb Salad on a menu…it calls my name!
I love incorporating salad into a frittata. I mean, you always have the ingredients handy, so why not? It’s the way to do dinner! This is gorgeous, too.
Especially when it is freezing out! Gotta have the warm stuff. 🙂
Kate this is genius!! Love how you converted a salad into something more hearty and filling!
Thanks Ami! I do love tinkering with recipes, especially when they involve adding eggs!
this is supremely clever! you executed it exactly as i would’ve (and will–i’m on a real frittata kick!)–bravo!
Oh yay! Hope you love it, and looking forward to seeing YOUR frittatas!
Nice idea to convert salad into a meal like this!
Thanks Manali! When it’s cold out, I gotta have warm for supper. 🙂
I’ve had frittata on the brain lately too! And you’re right, it’s such a great way to use up leftovers. I am loving the sound of this cobb salad frittata – all the good stuffed wrapped up into a lovely, warm, egg-filled dish! Yum!
I agree, it’s the BEST way to use up leftovers – and the family won’t even know they are having leftovers! #tricky
Well, I certainly love that you are turning all the things into Frittatas, seeing as how I could eat eggs for every meal. Love this Cobb salad gone frittata!! So genius, plus absolutely delicious! Winning for sure! Definitely making this over the weekend for brunch, Kate!! Can’t wait! Cheers, my sweet friend- to a wonderful weekend! Xo
Yay, it’s almost brunch time!! You have a warm and wonderful and frittata-filled weekend, my friend! xx
What a great idea for a frittata Kate, and an awesome idea for leftovers! Sounds wonderful!
I’m all about no leftover left behind! Frittatas never let me down in that area. 🙂
Okay, but seriously though… you just NEED something warm when there’s a snowstorm. There’s just no choice in the matter! This frittata would sooo hit the spot right now. I am loving all of the beautiful, bright colors in your photos too. That bright yellow of the egg and the crisp green of the avocados are gorgeous! Love it, Kate. 🙂
Even though we’ve gotten off pretty light snowstorm-wise this year, one flake does send me running for the oven. Cookies and bread and frittatas, oh my! 🙂
Oooh, I love cobb salads and putting it in frittata form is genius! Pinned!
Thanks for the pin, Kim! xo
Looks amazingly delicious. Can’t wait to try this out!