There’s something incredibly satisfying about transforming leftover veggies into a delightful dish that’s both nutritious and delicious. Enter the Leftover Veggie Frittata! This easy-to-make recipe is a fantastic way to use up those stray vegetables in your fridge, while also serving up a hearty meal that can be enjoyed any time of day. Whether it’s breakfast, lunch, or dinner, this frittata is sure to impress.

Imagine a fluffy egg base, perfectly combined with vibrant veggies and melted cheese, creating a dish that’s not just a feast for the eyes but also a comforting treat for your taste buds. Plus, it’s incredibly versatile, allowing you to incorporate whatever you have on hand. Let’s dive into why you’ll love this recipe and how to make it!

Reasons to Love Leftover Veggie Frittata

– **Versatile**: You can use practically any vegetables you have left over, making it a great way to reduce waste.
– **Quick and Easy**: With minimal prep and cook time, this frittata can be whipped up in no time.
– **Protein-Packed**: Eggs are a fantastic source of protein, making this dish satisfying and filling.
– **Meal Prep Friendly**: It holds up well in the fridge, making it perfect for meal prep.
– **Customizable**: Feel free to swap out ingredients to suit your taste or dietary preferences.

What Goes In

2 tablespoons olive oil: For sautéing the veggies and adding flavor.
2 1/2 cups chopped leftover crudites: Think carrot and celery sticks, peppers, green onions, broccoli, cauliflower, mushrooms, etc. (Avoid cucumbers and radishes for cooking purposes.)
1/2 teaspoon dried rosemary (optional): Adds a lovely earthiness to the frittata.
6 large eggs: The star of the dish, providing structure and protein.
1 cup shredded cheese: Use cheddar, Monterey Jack, or your favorite cheese variety.
1/2 teaspoon salt: To enhance the flavors.
Fresh ground pepper: To taste, adding a touch of spice.

What You’ll Need (Gear)

Oven-safe skillet: Ideally cast iron, for even cooking and easy transitions from stovetop to oven.
Mixing bowl: For whisking the eggs and seasoning.
Whisk or fork: To beat the eggs until fluffy.
Spatula: For stirring the veggies and serving the frittata.
Measuring cups and spoons: To ensure you get the right amounts.

How to Prepare Leftover Veggie Frittata

Step 1: Preheat Your Oven

Start by preheating your oven to 375°F (190°C). This will ensure your frittata cooks evenly.

Step 2: Sauté the Veggies

In an oven-safe skillet, heat the olive oil over medium heat. Add your chopped leftover crudites and sauté for about 5-7 minutes until they are tender. If using, sprinkle in the dried rosemary and stir to combine.

Step 3: Whisk the Eggs

In a mixing bowl, crack the six large eggs and beat them until well combined. Add the salt and fresh ground pepper to taste. If you want an extra cheesiness, feel free to stir in half of the shredded cheese into the egg mixture.

Step 4: Combine and Cook

Pour the egg mixture over the sautéed veggies in the skillet, ensuring that the vegetables are evenly distributed. Let it cook on the stovetop for about 3-4 minutes until the edges begin to set.

Step 5: Bake the Frittata

Sprinkle the remaining cheese on top of the frittata, then transfer the skillet to your preheated oven. Bake for 15-20 minutes, or until the frittata is puffed and golden brown. A knife inserted into the center should come out clean.

Step 6: Cool and Serve

Once baked, remove the skillet from the oven and let the frittata cool for a few minutes. Slice it into wedges and serve warm. Enjoy it as is, or pair with a fresh salad for a complete meal.

In-Season Swaps

Spring: Use asparagus and peas for a fresh, vibrant twist.
Summer: Zucchini and bell peppers add a lovely sweetness.
Fall: Consider incorporating roasted butternut squash and kale.
Winter: Brussels sprouts and hearty root vegetables like sweet potatoes work beautifully.

Things That Go Wrong

Overcooking: Keep an eye on your frittata to avoid a dry texture. It should be just set in the middle.
Not enough seasoning: Don’t skip the salt and pepper; they really enhance the flavors of the dish.
Uneven cooking: Make sure to distribute the veggies evenly in the pan before adding the egg mixture.

Make Ahead Like a Pro

If you want to prep your Leftover Veggie Frittata ahead of time, consider these tips:

Chop your vegetables in advance and store them in an airtight container in the fridge.
Mix your egg and seasoning mixture ahead of time and keep it in the fridge; just combine everything when you’re ready to cook.
Frittatas can be stored in the fridge for up to 4 days. Simply reheat slices in the microwave or oven for a quick meal.

Quick Questions

Can I use fresh herbs instead of dried?

Absolutely! Fresh herbs can add a vibrant flavor. Just use about three times the amount of fresh herbs compared to dried.

What if I don’t have an oven-safe skillet?

No problem! You can transfer the mixture to a greased baking dish after cooking the veggies on the stovetop.

Can I freeze frittata leftovers?

Yes, frittatas freeze well! Just slice them into portions, wrap them tightly in plastic wrap, and store in an airtight container for up to 3 months.

How can I make this frittata dairy-free?

Substitute the cheese with a dairy-free cheese or nutritional yeast for a cheesy flavor without the dairy.

Try These Next

In Closing

The Leftover Veggie Frittata is truly a testament to the beauty of cooking creatively and minimizing food waste. With its simple ingredients and easy preparation, it fits seamlessly into any mealtime. Not only does it showcase your culinary skills, but it also allows for personal touches and flavor variations. So the next time you find yourself with an array of leftover vegetables, remember this frittata recipe, and take your taste buds on a delicious journey! Enjoy every bite of your homemade creation, and don’t forget to share your frittata adventures with friends and family!