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Michael Symon’s Leftover Frittata & Boozy Brunch Coffee
08/14/2026
Michael Symon’s Leftover Frittata & Boozy Brunch Coffee
This week on Simply Symons, Michael turns a fridge full of leftovers into an easy, flexible frittata packed with potatoes, spinach, feta, shallot, garlic, rosemary, and plenty of eggs. Cooked in a cast-iron pan and finished on the grill, it is exactly the kind of no-waste recipe Michael loves: rustic, quick, great for feeding a group, and endlessly customizable depending on what you already have on hand. Along the way, Michael explains what separates a frittata from an omelet or quiche, how to use leftover vegetables and potatoes, why he seasons the eggs before they hit the pan, and how to keep spinach from turning to mush. He also shares ideas for swapping in different cheeses, vegetables, sausage, smoked salmon, hot sauce, salsa, and whatever else sounds good. The result works just as well for breakfast, lunch, dinner, or a make-ahead brunch spread served warm or at room temperature. Liz pairs it with a seriously boozy cold-brew coffee cocktail made with coffee liqueur, orange liqueur, bourbon, cold brew, and an orange-vanilla cream topping. What starts as an alternative to an espresso martini quickly becomes a dangerously smooth “breakfast of champions,” especially after Michael gets a little too enthusiastic shaking the cream. As always, the family banter is just as important as the food: Michael and Liz compare their very different morning personalities, Liv explains how she became Sigma Chi’s sweetheart in college, and the group debates eggs, hot sauce, parmesan, and whether a frittata can truly be eaten at any hour of the day. Their answer: absolutely. Special Thanks to Our Sponsors: Frontgate → Premium home, kitchen, and entertaining essentials — including Michael Symon’s collection featured on the show.
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