Frittatas are easy and a great way to use up raw veggies, leftover cooked veggies and greens, or even leftover stuffing or pasta. One of the best frittatas I ever made was with leftover spaghetti bolognese from a restaurant meal. The basic formula below will work with just about anything you pull out of your refrigerator. If you are like me, over time you will get more and more creative about what ingredients can be used in a frittata, using it as a tool to use up food that might otherwise go to waste.
Basic Frittata Formula
- 12 organic eggs
- 3 tablespoons full-fat milk
- 1/2 teaspoon salt
- 3 –5 cups vegetables or greens of choice chopped, or 2–3 cups cooked vegetables / greens / restaurant leftovers
- 1 cup grated or crumbled cheese of your choice divided in half
- 1 tablespoon olive oil or 2 tablespoons water
- Herbs of your choice chopped, to garnish
- Preheat oven to 425°F.
- Whisk together eggs, dairy, and salt until egg yolks and whites are blended (do not over-whisk). Whisk in half of the cheese.
- If using raw vegetables, warm olive oil over medium heat in a 12-inch cast-iron skillet or oven-safe nonstick skillet. Add raw vegetables and cook until tender, then add any garlic or greens, and cook until fragrant or wilted. Season with salt, to taste.
- If using precooked veggies or leftovers, add them to the heated skillet. Stir in 2 tablespoons of water and cook until warm.
- Whisk the eggs once more and pour the mixture over vegetables. Stir with a spatula briefly to combine and distribute the mixture evenly across the pan. Sprinkle the other half of the cheese on top of the frittata.
- Once the outside edge of the frittata turns lighter in color, about 1 minute, carefully transfer the pan to the oven. Bake for 7–14 minutes, keeping an eye on it and waiting until the eggs are puffy and appear cooked but the center of the frittata jiggles just a bit. Remove the frittata from the oven and place it on a cooling rack. Garnish with herbs and serve.