Use-What-You-Have Veggie Frittata
Servings: 8
I reserve the frittata breakfast for when we have fresh vegetables or cooked meat in the fridge that need to be used up. For example, if you brought home some leftover steak from date night, chop up some onions and add them both into a frittata. If you have a sad looking zucchini or half a bell pepper, chop it up and use it here.Frittatas are perfect for reducing food waste in your kitchen.
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Equipment
- Oven-safe nonstick skillet (or cast iron)
Ingredients
- 8-12 eggs
- 1-2 TB heavy cream
- Salt and pepper to taste
- 1 TB avocado or olive oil
- ½ cup chopped vegetables and/or cooked meat
- ½ cup shredded or crumbled cheese
- Any seasonings or seasoning blends you like
Instructions
- Preheat oven to 400 degrees Fahrenheit. Heat oil in a nonstick, oven-safe skillet (cast iron also works well), Sauté vegetables until soft and add any cooked meat until warmed through. Add any seasonings or seasoning blends now so they heat up in the oil and release their aromas.
- Beat your eggs, heavy cream, and salt/pepper in a bowl until fully mixed. Pour over vegetable mixture and stir everything together until evenly distributed.
- Let the eggs start to set, scraping at the sides and tilting the pan so the eggs from the middle of the pan can roll under the sides and start cooking. Sprinkle cheese over the mixture and gently tap it so it starts to integrate with the egg mixture.
- Place skillet in the preheated oven for 10-12 minutes. When you can jiggle the pan and the eggs are fully set, the frittata is done.
- Slide frittata off of the pan onto a cutting board. Alternatively, you can invert the pan so the frittata is flipped upside down for serving. I don’t think this is necessary, but that is the fancy way to do it. Cut it into triangle servings, add some salsa or sour cream, and enjoy!
