Easy Clean-Out-the-Fridge Frittata

This easy frittata recipe is the perfect way to use up leftover vegetables and cheese. Made in a cast iron skillet and baked until golden, it’s a healthy, one-pan meal for breakfast, brunch, or even dinner.

Table of Contents

• The Importance of High Quality Eggs for this Recipe
• Why I Love This Frittata Recipe
• Ingredients You’ll Need
• How to Make a Frittata (Step-by-Step)
• 4 Other Frittata Variations Using Common Leftovers
• How to Store and Make Ahead
• Final Thoughts
• Connect With Me

As someone who spends a lot of time developing recipes for food brands, my fridge is often packed with half-used produce—think cherry tomatoes, wilting kale, or half a bell pepper. I call this my “end-of-the-week frittata,” and it’s truly one of my favorite ways to reduce food waste while still making something incredibly delicious and satisfying.

I love that this dish feels elegant and nourishing, yet it’s made from things you already have on hand. Whether I’m cooking at home with my partner or having friends over for brunch, a frittata is always a good idea. Add a simple side salad and a few slices of crusty bread, and you’ve got a meal worthy of any weekend gathering.

The Importance of High Quality Eggs for this Recipe

This frittata is not only delicious and easy to make—it’s also packed with protein and nutrients, thanks to the star ingredient: eggs. Eggs are a nutritional powerhouse, rich in essential vitamins like B12 and D, high-quality protein, and healthy fats that keep you feeling full and energized. I always recommend sourcing local Alberta eggs when possible—not only for their exceptional freshness and quality, but also to support our incredible Alberta egg farmers. Buying local helps strengthen our food systems and ensures you’re getting eggs laid close to home, often within days. It’s a simple way to eat well and do good at the same time.

Why I Love This Frittata Recipe

• It’s endlessly customizable: Swap veggies, use whatever cheese you have, add herbs or leftover roasted meat.
• Quick and easy: It comes together in under 40 minutes—no fuss, no stress.
• Nutrient-packed: Eggs, vegetables, and healthy fats make this a nourishing meal.
• One pan = less cleanup: Made start to finish in a cast iron skillet.
• Great for meal prep: Keeps well in the fridge and is easy to reheat.

Ingredients You’ll Need

Here’s what I used in this veggie-loaded frittata:

• 6 large eggs
• ½ cup milk or dairy-free alternative – Whole milk makes it creamy, but any plant-based milk works.
• Salt + ground black pepper, to taste
• 3 garlic cloves, minced
• ½ red onion, diced
• ½ red bell pepper, chopped
• ½ jalapeño, finely diced (optional for heat)
• 2–3 asparagus spears, chopped
• ¼ cup halved cherry tomatoes – Adds a pop of sweetness and acidity.
• ½ cup broccoli florets
• Handful of kale or spinach – Greens shrink as they cook, so be generous.
• ½ cup crumbled feta cheese – You could also use cheddar, goat cheese, or parmesan.

How to Make a Frittata (Step-by-Step)

1. Preheat your oven to 375°F.
This ensures a perfectly set frittata when it goes from stovetop to oven.

2. Sauté your vegetables.
In a 10-inch cast iron skillet over medium heat, add a tablespoon of olive oil. Cook garlic and onion for 2–3 minutes. Add broccoli and asparagus. Cook 2–3 minutes more. Then stir in the bell pepper and spinach until wilted. Season with salt and pepper.

3. Whisk your egg mixture.
In a bowl, whisk the eggs, milk, salt, and pepper until well combined.

4. Add the egg mixture.
Pour the eggs over the sautéed vegetables. Scatter the halved cherry tomatoes and crumbled feta on top. Let it cook on medium-low heat for 5 minutes—this helps set the bottom.

5. Transfer to the oven.
Place the skillet in the oven and bake for 20–25 minutes, or until the center is set and the edges are golden brown.

6. Let it rest.
Allow the frittata to cool slightly before slicing. Serve warm, at room temperature, or even chilled.

4 Other Frittata Variations Using Common Leftovers

1. Green Goddess Frittata

• Leftover zucchini, spinach, green onions, and sharp cheddar.
• Add a touch of pesto or chopped fresh herbs.

2. Mediterranean Frittata

• Cherry tomatoes, kalamata olives, red onion, crumbled feta.
• Sprinkle with dried oregano and top with arugula.

3. Cheesy Broccoli + Potato Frittata

• Leftover roasted potatoes, broccoli, and cheddar cheese.
• Great with a dollop of sour cream on top.

4. Southwest-Inspired Frittata

• Corn, black beans, diced jalapeño, red pepper, and Monterey Jack.
• Serve with avocado slices and hot sauce.

How to Store and Make Ahead

• To store: Let the frittata cool completely, then store in an airtight container in the fridge for up to 4 days.
• To reheat: Microwave individual slices for 30–60 seconds or warm in the oven at 300°F.
• To make ahead: You can prep the sautéed veggies and egg mixture in advance, then assemble and bake fresh.

Final Thoughts

Frittatas are one of those magical dishes that turn odds and ends into something truly special. Whether you’re using up produce from the crisper drawer or whipping up a weekend brunch, this recipe is endlessly adaptable, elegant, and incredibly simple to make.

I hope this encourages you to open your fridge, get creative, and enjoy a little moment of joy in your kitchen today.

Connect With Me

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