A perfect last-minute weeknight recipe for using up what’s left in the fridge! You can use any veggies you like in this recipe, and it whips up in no time at all.
I’ve been slightly obsessed with frittatas lately, one of my favorite budget meals. Have you ever made one? They are the perfect last-minute-oh-crap-it-is-5:30-and-I-have-no-idea-what-to-make-for-dinner meal.
As long as you’ve got eggs, cheese, and a little milk or cream (or even evaporated milk in a pinch) you can whip one together and throw in whatever items happen to be taking up space in your fridge. With all those Worden Farm veggies we’ve been getting lately, our fridge is always full of a random assortment and this is my absolute favorite way to use them up.
Step 1: Lay basil leaves on top of one another then roll up tightly and slice. Set aside.
Step 2: Melt butter over medium-high heat in a large frying pan. Saute broccoli, zucchini, & leeks (or other vegetables of choice) until crisp tender, 6-7 minutes. Reduce heat to low.
Step 3. Whisk eggs and half & half in bowl until well blended. Whisk in basil, salt, pepper, & cheese.
Step 4: Spread out vegetables in pan so they are evenly distributed. Carefully pour egg mixture over vegetables. Cover & cook on low until set and puffy, approximately 15-20 minutes.
There is SO much you can do to modify this recipe! Use different herbs, different veggies, different cheese, or even throw in some cooked ham or turkey. Our current favorite combination is green onions, leeks, broccoli, & basil with cheddar and goat cheese, but that changes all the time. Seriously, the possibilities are endless!
Cover & cook on low until set and puffy, approximately 15-20 minutes.
Number of servings (yield): 6
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I have made this recipe before for family- I love the ability to use up leftover fresh vegetables. This morning I wanted to make a fritata just for myself- I used my fresh veggies, some spicy cheddar cheese and had the most amazing breakfast!! Now I have portions to freeze and eat for another day! Thank you for sharing this wonderfully easy recipe to adapt to what one has available!!
I cooked the receipt this morning and as suggested, I added some additional veggies and herbs -wow!! What an amazing frittata brunch I made for myself.
Thank you.
I found this recipe in my 21DSD research - love it! Made it the first time last week with yellow onion, baby bellas, and yellow pepper- used crumbled up slices of cheddar and Swiss since i didn't have shredded, and fresh oregano! So good. And lots for one person to have multiple leftover meals. Will be making tomorrow with grape tomatoes, baby spinach, yellow onion and jack/cheddar with oregano! Can't wait - thanks for the best easy (and for me, diet-friendly-without-big-changes!) fritattaa rec!
As a knitting knut, I am seriously derelict in the cooking department, so this easy, very versatile recipe is great. I am hungry just thinking about it. I can almost cook it and knit simultaneously! And that's the kind of cooking I am talkin' about.
This is great with leftover roasted veggies! Thanks for the inspiration. :)
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Anyone know if it would work to use rice milk?
Vou preparar esta fritata logo a tardinha . esta com um aspecto muito delicioso
This was a hit at Christmas brunch today! I did change it just a bit and omitted the zucchini and added 3 diced red potatoes instead. I also poured it into a pie dish and baked it in the oven at 350 for 30 minutes or so. Great recipe!!
Thats would be called a quiche not a frittata which is what this subject is on.
I think a quiche would have a crust. It's still a frittata even if it's baked.
Yum! This is going to be the next dish my daughter and I will be cooking on Sunday. Sunday is the day my little girls and I cook and bake together. Last Sunday, we baked blueberry bread.
Aw, that is so sweet. Blueberry bread sounds yummy! Let me know how it turns out!