What’s a No-Waste Weeknight Veggie Frittata?
Every time you reach for the milk, they’re right there, those bits, scraps and leftovers too small to be even one serving, but still too viable to be thrown out without feeling guilty! I call these bits and scraps ‘delicious possibilities’ because they can ‘possibly’ become something ‘delicious’!! The no-waste weeknight veggie frittata saves the day!
What’s a FRITTATA? [frih-TAH-tuh]
Official Definition: An Italian OMELET that usually has the ingredients mixed with the eggs rather than being folded inside, as with a French omelet. It can be flipped or the top can be finished under a broiling unit. A frittata is firmer than an omelet because it’s cooked very slowly over low heat.
My Definition: As long as I have 8 eggs, bits and scraps of onions, cooked veggies, leftover chicken or other protein and some kind of cheese before it grows mold it can become tonight’s no-waste, quick and easy frittata dinner.
It can be cooked in a 10-inch non-stick pan on the stove or in a sheet pan that is cooked in the oven. If you’re multitasking, choose the oven version, you don’t have to babysit it like the stovetop version. Both result in a quick, delicious dinner that leaves you with a full tummy and peace of mind that those good bits and scraps did not go to their landfill grave.
What can you put in a frittata? I’m so glad you asked!! These are just ideas, you’re the cook, get creative!
- Roasted Red Pepper, Broccoli, Onions/shallots, Mushrooms, Potatoes, Cherry Tomatoes (or chopped tomatoes), Fresh Spinach, fresh herbs like chives, tarragon, basil.
- Meats: Cooked Bacon, leftover chicken, pork, steak, sausage
- Cheese: Cheddar, Fresh Mozzarella, Colby/Jack, Gorgonzola, Feta.
- Don’t forget to look at those condiments hiding in the back of the fridge! Artichoke hearts, Pepperoncini, olives, capers, tapenade, pesto
Weeknight Frittata
Equipment
- KitchenAid Hard Anodized Ceramic Non-Stick 10-inch Frying Pan This pan is made without PFAS, BPA, lead or Cadmium
Ingredients
Frittata Ratio
- 8 large eggs
- ⅓ cup milk can use half & half or cream
- ¾ cup cheese see notes for options
- 2 cups vegetables and/or meat see notes or options
- ½ teaspoon Diamond Crystal Kosher Salt
- 2 tablespoons Olive oil
Instructions
- Preheat the oven to 400℉
- Whisk the eggs, milk and salt together in a small bowl until well combined. Set aside.
- Heat 2 tablespoons olive oil in a 10-inch cast-iron or non-stick skillet over medium heat. If the onions and other vegetables are raw add them to the skillet with a pinch of salt. Stirring occasionally until they are tender, but not browned. If you're using raw spinach, add it next and sauté just until it is wilted.
- Sprinkle the cheese on top and let it start to melt. Pour in the egg mixture and tilt the pan to ensure the eggs settle evenly over all the vegetables. Cook for a minute of two until you see the eggs at the edges of the pan beginning to set.
- Remove from heat and place in the oven. Bake for about 10 to 15 minutes, or until the eggs are set. To check, push a table knife into the center of the frittata. If raw egg runs into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven. For a browned, crispy top, run the frittata under the broiler for a minute or two at the end of the cooking time.
- Cool in the pan for 5 minutes, then slice into wedges and serve.
Notes
What can you put in a frittata? I’m so glad you asked!! These are just ideas, you’re the cook, get creative!
- Roasted Red Pepper, Broccoli, Onions/shallots, Mushrooms, Potatoes, Cherry Tomatoes (or chopped tomatoes), Fresh Spinach, fresh herbs like chives, tarragon, basil.
- Meats: Cooked Bacon, leftover chicken, pork, steak, sausage
- Cheese: Cheddar, Fresh Mozzarella, Colby/Jack, Gorgonzola, Feta.
- Don’t forget to look at those condiments hiding in the back of the fridge! Artichoke hearts, Pepperoncini, olives, capers, tapenade, pesto
