The Fridge-Cleanout Frittata
A frittata is a great way to use up roasted vegetables, cheese scraps, Chinese takeout, cold pasta, last slices of lunch meat, or the bottom of a bag of spinach, this easy meal will help you clean up the fridge, fast. Serving more people than the recipe calls for? Use a bigger pan and add more eggs.
Featured in: A Fridge-to-Table Solution for Leftovers
- Yield: 3 to 4 servings
- 1 tablespoon olive oil
- 3 cups leftover cooked vegetables (e.g., corn kernels, sautéed green beans, roasted butternut squash, steamed asparagus, or anything else you’ve got in the fridge)
- 1 cup shredded cheese (cheddar, mozzarella, jack, or your family’s favorite)
- 1 cup cherry tomatoes, quartered
- 6 eggs
- ¼ cup milk or cream (optional)
- 1 pinch salt
Preheat the broiler. In an 8-inch ovenproof skillet or cast-iron pan, heat the olive oil over medium heat. Add the leftover vegetables and cook until warmed through.
In a medium bowl, whisk the eggs and milk (if using) until beaten, then add the cheese and season with salt.
Pour the egg mixture over the vegetables and stir or tilt the pan until eggs are spread evenly across the bottom. Sprinkle the tomatoes over the eggs. Cook over medium heat until you see bubbles forming on the top of the eggs. Place the skillet under the broiler. Watching closely, broil until the frittata is puffed and golden brown on top and no eggs jiggle when you shake the pan.
Remove the skillet from the oven. Slice the frittata into wedges (or turn out onto a plate, if you’re adventurous) and serve.