Leftover Vegetable Frittata (Use Up Anything)
A fluffy oven-finished frittata that turns eggs, cheese and leftover vegetables into breakfast, lunch or dinner in 25 minutes.
Published
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
A frittata is the best way to clear out the fridge: almost any vegetable, any cheese and a few eggs. It works for breakfast, packs well for lunch and makes a quick dinner with a salad.
Ingredients
- 8 eggs
- 60 ml (¼ cup) milk
- 60 g grated cheese (cheddar, feta or parmesan)
- 250–300 g leftover or fresh vegetables, chopped (peppers, spinach, zucchini, mushrooms, cooked potatoes)
- 1 small onion, sliced
- 1 tbsp olive oil
- Salt, pepper and fresh herbs
Instructions
- Heat the oven to 200 °C (400 °F).
- Whisk the eggs with the milk, half the cheese, salt and pepper.
- Heat the oil in a 25 cm (10 inch) oven-safe pan over medium heat. Cook the onion and raw vegetables for 5 minutes; add cooked leftovers for the last minute.
- Pour in the eggs, stir gently once, then cook without stirring for 3 minutes until the edges set.
- Sprinkle with the remaining cheese and bake for 8–10 minutes until puffed and set in the middle.
- Rest for 2 minutes, then slice.
Nutrition per serving
- kcal
- 260
- Protein
- 18 g
- Carbs
- 6 g
- Fat
- 18 g
Tips
- Squeeze water out of spinach or zucchini so the frittata does not go soggy.
- Slices keep for 3 days and are good cold.
