Leftover Veggie Frittata

This Leftover Veggie Frittata is a delicious way to clear out your fridge! Enjoy a nutritious meal packed with your favorite veggies.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Brunch, Dinner, Lunch

Cuisine: American

Keyword: Easy, Healthy, Quick, Vegetarian

Servings: 4 servings

2 tablespoons olive oil for sautéing the veggies
2 1/2 cups chopped leftover crudités such as carrots, celery, peppers, green onions, broccoli, cauliflower, mushrooms
1/2 teaspoon dried rosemary optional
6 large eggs the base of your frittata
1 cup shredded cheese such as cheddar or Monterey Jack
1/2 teaspoon salt to enhance the flavors
Fresh ground pepper to taste

Step 1: Preheat your oven to 350°F (175°C) to ensure even cooking.
Step 2: In an oven-safe skillet, heat the olive oil over medium heat. Add the chopped leftover crudités and sauté for about 5-7 minutes, or until tender. If using dried rosemary, add it now.
Step 3: In a mixing bowl, crack the eggs, add salt and freshly ground pepper, and whisk until well combined and slightly frothy.
Step 4: Pour the egg mixture over the sautéed veggies, give a gentle stir, and sprinkle the shredded cheese on top.
Step 5: Allow the frittata to cook on the stovetop for about 3-5 minutes until the edges start to set.
Step 6: Carefully transfer the skillet to the oven and bake for 15-20 minutes or until puffed and golden brown.
Step 7: Once baked, let the frittata cool for a few minutes, slice into wedges, and serve warm, at room temperature, or cold.