Do you know the feeling when you open your fridge desperately trying to figure out what to make for dinner or lunch and see only a few sad leftover vegetables and an old piece of cheese? I am sure we all have been there! And although I do my best planning meals at least 3 days in advance, I am not perfect either.
That’s why this frittata recipe is a life-saving trick I pull out of my hat at least once a week. I like it not only because it takes literally 10 minutes to prepare but also because I can make it with almost anything, as far as I have some eggs.
When I took these pictures, I had some leftover cooked mushrooms, a handful of raw spinach, frozen peas and a couple of bell peppers, green and red, lingering in the refrigerator. I was also lucky to find a small piece of parmesan that I shaved into strips with a vegetable peeler. But honestly, it would have been just as good with some ham, leftover cooked potatoes and tomatoes or pretty much anything else.
Here are other vegetables that work great in a frittata.
- onions
- shallots
- mushrooms
- leeks
- tomatoes
- broccoli
- any greens, from collards to sorrel
- zucchini
- cauliflower
- asparagus
- cooked potato, cut into cubes
- cooked pumpkin, cut into cubes
Unless the vegetables you use are the cooked-in-2-seconds leafy type like spinach or bok choy greens, you will need to sauté them for a few minutes in a pan with a little bit of olive oil to soften and caramelize them a little before adding eggs.
Cheese makes frittata even more delicious and filling. Here are some cheeses I use in frittatas, and I am sure you can add a few of your favorites to this list:
- feta
- parmesan
- cheddar
- mozzarella
- gouda
- manchego
- blue cheese
If you have some meat, like chicken dinner leftovers, ham or cooked sausage, they will work great in a frittata too.
As you will see, treating your family to a frittata can be a perfect way to clean out the fridge before grocery shopping, make a quick nutritious dinner on a busy night or treat yourself to a nice lunch. Leftover frittata can be kept in the fridge for 2-3 days and tastes great even cold in lunch boxes.
Tip for picky eaters: Too many ingredients on a plate can look intimidating to some kids. Try making a frittata with the ingredients everyone in your family likes (in my family it would be asparagus and zucchini, for example) and serve all the other vegetables separately, as a little side dish. Yes, that would mean another frying pan in a dishwasher but a family meal is worth it!
- 1 teaspoon olive oil
- 2-3 cups assorted vegetables such as: onions, shallots, mushrooms, leeks, tomatoes, broccoli, any greens, from collards to sorrel, zucchini, cauliflower, asparagus, cooked potato, cut into cubes, cooked pumpkin, cut into cubes.
- 8 eggs
- salt and pepper, to taste
- 2 oz of cubed feta, mozzarella, cheddar, manchego, gouda or blue cheese OR 1 oz of parmesan, shaved or grated
- Preheat the broiler to 400F.
- Chop the vegetables you are using into 1-inch bites.
- Heat 1 teaspoon of olive oil in a non-stick frying pan.
- Add the vegetables and sauté, until softened, for 2-3 minutes. Add leafy greens that do not require lots of cooking like spinach, bok choy greens or sorrel, if using, and cook until the greens are wilted.
- Season with salt and pepper.
- In the meanwhile, beat the eggs and season them with salt and pepper.
- Add half of the cheese to the eggs and stir.
- Add the eggs with the cheese to the frying pan with the vegetables and mix everything together with a spatula.
- Sprinkle the rest of the cheese on top of the frittata.
- Cover with a lid and cook on low heat for 5-7 minutes or until slightly browned on the bottom and almost set on the top.
- Take off the lid and place the pan with frittata under the broiler for 1-2 minutes or until the top of the frittata is cooked and slightly browned. If it is cooked on the top but slightly runny inside, turn off the broiler and leave the pan with the frittata in the oven for a few minutes.
- Enjoy with fresh chewy bread like ciabatta and a simple green salad.
