Recipes from what’s in your fridge don’t have to mean a random meal: this flexible vegetable frittata turns leftover vegetables, a little cheese, and eggs into a satisfying dish. It cooks in one oven-safe skillet, works for breakfast or dinner, and can be adapted to what needs using up—just keep the filling modest so the eggs set properly.
Ingredients
- 8 large eggs
- 2 tablespoons milk or water
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil or butter
- 1 small onion, about 1 cup chopped (or 2 scallions, sliced)
- 2 cups chopped vegetables, such as bell pepper, zucchini, mushrooms, broccoli, or cooked potatoes
- 1 cup baby spinach or other tender greens, roughly chopped (optional)
- 1/2 cup shredded or crumbled cheese, such as cheddar, feta, or mozzarella
- 1 tablespoon chopped fresh herbs, such as parsley, chives, or dill (optional)
Instructions
- Heat the oven to 375°F (190°C). Put a rack in the center. In a medium bowl, whisk the eggs with the milk, salt, and pepper until the yolks and whites are evenly combined. Set aside.
- Prepare the vegetables. Cut them into small, similar-size pieces so they cook evenly. If using leftover cooked vegetables, drain away excess liquid and cut them into bite-size pieces. Avoid using food that has been stored unsafely or is past its usable condition.
- Warm the oil or butter in a 10-inch oven-safe skillet over medium heat. Add the onion and cook for 3–4 minutes, stirring occasionally, until softened. Add firm raw vegetables, such as broccoli, pepper, or potato, and cook for another 4–6 minutes, until nearly tender. Add mushrooms or zucchini and cook until their released moisture has mostly evaporated.
- Stir in the spinach or other tender greens and cook for about 1 minute, just until wilted. If you are using cooked vegetables, add them now and heat them through. Spread the filling into an even layer. A watery filling can make the frittata soft and difficult to slice, so continue cooking until the pan looks fairly dry.
- Pour the egg mixture evenly over the vegetables. Sprinkle the cheese and herbs on top. Cook on the stovetop for 2–3 minutes without stirring, until the edges begin to look set. Loosen the edge gently with a heatproof spatula if it sticks.
- Transfer the skillet carefully to the oven. Bake for 10–15 minutes, checking near the end. It is ready when the center is just set, no longer liquid, and reaches 160°F (71°C) on an instant-read thermometer. Avoid overbaking, which can make the eggs rubbery.
- Use oven mitts to remove the skillet and place it on a heatproof surface; the handle will stay hot. Let the frittata rest for 5 minutes, then slice into wedges and serve warm.
Tips
- Use the right amount of filling: Two cups of vegetables is a good guide for eight eggs. If you have more odds and ends, save them for a salad, soup, or another meal rather than crowding the pan.
- Cook off moisture: Watery vegetables can keep the eggs from setting and make slices soggy. Brown mushrooms and zucchini before adding the eggs, and squeeze excess liquid from thawed frozen vegetables.
- Choose safe leftovers: Use cooked food that was refrigerated promptly and kept at 40°F (4°C) or colder. Do not taste food to decide whether it is safe if it has been left out too long; discard perishables left at room temperature for more than 2 hours, or 1 hour above 90°F (32°C).
- Check your skillet: The pan must be oven-safe, including its handle. If you do not have one, cook the filling on the stove, transfer it to a greased ovenproof baking dish, pour in the eggs, and bake until set; the timing may vary with the dish’s size and depth.
Serving Suggestions
Serve a warm wedge with a green salad dressed in lemon and olive oil, or add toast, roasted potatoes, or fruit for a fuller meal. A spoonful of plain yogurt, salsa, pesto, or hot sauce adds a fresh, bright contrast. For brunch, pair it with sliced tomatoes and crusty bread; for a simple dinner, serve it alongside a bowl of soup.
Variations
Make a Mediterranean version with spinach, cherry tomatoes, olives, and feta; cook the tomatoes first so they release some moisture. For a heartier frittata, add up to 1 cup of cooked, crumbled sausage, bacon, or beans, warming it with the vegetables. Use leftover roasted vegetables with goat cheese, or try broccoli and cheddar. For a dairy-free version, omit the milk and cheese; the frittata will still set, though it will be less creamy. Keep the total filling close to the recipe amount for reliable results.
Storage and Reheating
Refrigerate leftovers in a covered container within 2 hours of cooking. They keep for up to 3–4 days at 40°F (4°C) or colder. Reheat individual portions in the microwave in short bursts, checking that the center is hot, or warm them in a covered oven-safe dish at 325°F (165°C) until heated through. For food safety, reheat leftovers to 165°F (74°C). The frittata can also be frozen in airtight, portioned packaging for up to 2 months; thaw overnight in the refrigerator and reheat promptly. The texture may be a little softer after freezing.
Frequently Asked Questions
What can I put in a frittata from my fridge?
Use vegetables, cooked potatoes, small amounts of cooked meat or beans, and cheese that need using. Cook raw vegetables until tender and remove excess moisture. Keep the filling to about 2 cups for this eight-egg recipe.
Can I make this without an oven-safe skillet?
Yes. Cook the vegetables in any skillet, then transfer them to a greased ovenproof dish. Add the eggs and cheese, and bake at 375°F (190°C) until the center is set and reaches 160°F (71°C). A deeper dish may take longer, so check the center rather than relying only on the clock.
How do I know when a frittata is done?
The center should be set rather than liquid or wobbly, and an instant-read thermometer should register 160°F (71°C). Begin checking at 10 minutes because ovens, pans, and filling amounts vary. Resting for 5 minutes helps it finish settling.
Can I use frozen vegetables?
Yes. Thaw them first and drain or squeeze away excess water. If they are already cooked, stir them into the skillet just long enough to heat through before adding the eggs.
Can I prepare a frittata ahead?
You can cook it in advance, cool it promptly, cover, and refrigerate it for up to 3–4 days. For best texture, reheat only the portions you plan to eat. You can also chop vegetables ahead, but keep cut produce refrigerated in a covered container.
Why is my frittata watery?
Vegetables such as mushrooms, zucchini, and frozen spinach hold or release water. Cook them until that moisture evaporates, drain thawed vegetables well, and avoid adding more filling than the recipe calls for. Baking just until the eggs set also helps prevent a watery texture.