Here’s the perfect way to use up whatever you’ve got in your fridge.
This recipe takes a bit of eyeballing — check out the notes in step two to pick the right pan depending on how big of a frittata you want to make.
Keith McBrayer
Ingredients
1 part fridge cleanout scraps
- cooking oilas needed
- aromatics, diced
- raw vegetables, chopped
- meat, cooked & chopped
1 part egg mixture
- eggs4-121 part
- milk60-180 g1/4 part
- salt
Optional garnishes
- cheese
- herbs
- sour cream
- hot sauce
Method
Step 1: Prep ingredients & beat the eggs
Preheat the oven to 400° F/204°C.
Whisk together the eggs and milk (if using — it makes the frittata fluffier) with a generous pinch of salt.
Gather any meat, vegetables, or aromatic scraps you need to use up and chop them up.
Step 2: Saute scraps & add eggs
Choose an appropriately sized oven-safe pan depending on how many eggs you have/want to use.
- You want around equal parts egg mixture to sautéed vegetable and meat scraps. Use your spatial reasoning and pick a pan where the final mixture won’t go higher than 2/3 up the sides after covering the scraps (it’ll expand during cooking — don’t risk overflowing).
- Guideline: for smaller frittatas (~ 4 eggs) use an 8” pan, for large frittatas (8-12 eggs) use a 12” pan.
In your selected pan, add a drizzle of oil and the vegetables, aromatics, and meat (if included) over high heat until they are fully cooked and .
Next, pour in your egg mixture, and mix or shake the pan to distribute everything evenly.
- At this point, you could always transfer the mixture to a larger pan (if needed), or alternatively, beat a few more eggs and add it to the pan if you need a fuller frittata.
Step 3: Bake the frittata & serve
Place the pan into the preheated oven and for about 15-20 minutes until the eggs are completely set. The frittata will typically puff up slightly around the edges.
Let it cool a bit, slice it, and garnish with your preferred toppings.
FAQ
The Mouthful Newsletter
Become a smarter home cook every Sunday
Join 60,000+ home cooks and get our newsletter, The Mouthful, where we share:
- Recipe inspiration
- Recipe frameworks
- Cooking trends
- Q&A from expert home cooks
We hate spam too. Unsubscribe anytime.