This ‘clear the fridge out' 'Anything' Frittata ticks all the boxes! It’s healthy, quick, easy and has so many variations you can literally use whatever you have left over in your fridge. Perfect after the holidays! Not only that, it’s vegetarian, gluten free, budget friendly and zero waste! This is one recipe you'll keep returning to again and again!
I started making this Fritatta after opening my fridge and yearning to return to food normality after all the rich and sweet foods I’d consumed over the holidays (who can relate?).
You can stick to the recipe or literally use whatever veggies, dairy and cheese you have. Honestly anything goes. Instead of milk you can use cream or sour cream. You can also use leftover mashed root veg or sweet potato if I have any.
In addition it's a great opportunity to use up all that leftover holiday cheese (it isn’t going to eat itself you know 😉
Why you Should Try the Anything Frittata
- This makes a wonderful healthy one pan dinner for any time of the year.
- Frittata is completely customizable. You can add whatever flavorings you like and have - or want to use up!
- It provides a great way to use up small amounts of produce you think you don’t have any use for. And contributes to reducing food waste in your house.
- Any leftovers are great packed in lunch boxes for the next day.
- Frittata can also be frozen and re-heated - making it a perfect make ahead dinner or brunch.
Difference Between an Omelette and a Frittata
So what is the big difference between an omlette and a frittata anyway?
The first point to make in my humble opinion, is that omelettes are harder to cook! You're supposed to cook the egg a little first, then fold the filling in the middle. With a frittata all the ingredients are mixed together then simply poured into the pan - making it hard to go wrong!
If you want to get very technical, omelettes are also usually single serve. Whereas a frittata can serve many people at once - which again makes them much easier.
The other great thing about a Fritatta is that they can be cut up and served cold, which makes them perfect leftovers for next day breakfast and lunches.
What is the Best Type of Pan for Making a Leftovers Fritatta
You can use any pan which can go from stovetop into the oven.
A well seasoned 10 inch cast iron skillet is perfect since conducts heat well and cooks evenly. A good quality oven safe non stick pan will also work well here.
Full recipe with measurements is below.
How to Make a Fridge Raid Frittata
- Start by sautéing whatever vegetables you're using in olive oil or butter until soft.
- While the veggies are cooking, mix together the eggs and milk and season well. Add herbs or seasonings and mix again.
- Add the eggs to the pan, and stir gently to evenly distribute the filling and egg mixture.
- Allow the base to set slightly on the stove.
- Evenly sprinkle over the cheese.
- Remove the pan from the stove and carefully transfer to a 400ºF/200ºC oven.
- Bake for around 15 to 20 minutes, watching carefully. You know a frittata is done when the eggs are set and the top is slightly puffed up and golden.
Ideas for Frittata Fillings
As I said, you really can go wild here and use whatever you have. I went with dill and feta with tomatoes and kale since it's what I had on hand. But if you want some suggestions - here are some of my favorites:
- Red Onion, pepper, cherry tomato and goat cheese
- Broccoli, cooked potato and cheddar
- Fresh herbs (one tablespoon each of parsley, mint and tarragon - or whatever you have) with grated parmesan.
- Sundried tomatoes with basil and mozzarella.
- Cooked chopped sweet potato with feta, black beans and hot red pepper flakes.
Tips For Making the Best Use-It-Up Frittata
Don't over cook the frittata or it will go rubbery! You want to catch it just as the eggs set and it turns golden brown.
Make sure to season the eggs really well with sea salt and pepper.
Allow the frittata to cool slightly before cutting into wedges. This helps the ingredients 'set'.
How To Serve Frittata
Frittata can be cut into wedges like a pizza. I think it makes a great meal on its own, since it's packed full of veggies and protein. I also like to spoon a dollop of fresh yoghurt on top with some fresh herbs if I have them - heaven!
But as part of a larger meal, Frittata also goes really well with a green salad or crusty bread.
Additionally it's a versatile addition to a larger brunch menu if you're planning a big get together.
Can you keep and reheat Frittata?
You can leave leftover Frittata wrapped in an air tight container in the fridge for a day.
To reheat, wrap in foil to prevent it drying out and place in a warm oven at around 300ºF/150ºC for 20-30 minutes. I try to avoid microwaving Frittata, since it can make the eggs go dry and rubbery.
Frittata is also delicious to eat cold in slices the next day.
Can You Freeze Frittata?
You can definitely freeze frittata, either whole or cut up into portions.
This makes it a fantastic 'make ahead' recipe for a quick dinner or easy brunch. Make sure it is stored in an airtight container and defrost it thoroughly in the fridge before reheating (directions above).
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More Easy Recipe Ideas
Anything Frittata (Clear The Fridge!)
- 1 tbsp Olive Oil
- ½ Onion - chopped
- 1 Leeks - sliced
- 1 Bell Pepper - sliced into 1 inch strips
- 10 Cherry Tomatoes - rough amount - a handful
- ½ bunch Kale - stemmed and thinly sliced
- Soft Herbs - I used dill but mint, parsley or cilantro all work well, washed and chopped
- 8 Eggs
- ¼ cup Whole Milk
- 1 cup Goat Cheese - crumbled into small pieces (or whichever cheese you’d like to use - feta, grated cheddar, gruyere or even parmesan all work well.)
- Sea Salt and Black Pepper - to taste
- Preheat the oven to 400ºF/200ºC
- Sauté the onion first in a medium oven-safe non-stick skillet (or a cast iron) over a medium heat. Season with sea salt and pepper to taste.
- As the onion softens add the other veggies and sauté until soft. This will take roughly 5 to 10 minutes depending on which vegetables you use.
- Next add the tomatoes and herbs and stir for around 2 minutes, until the tomatoes are starting to burst.
- Meanwhile lightly beat 8 eggs with the milk in a medium bowl, season well with sea salt and pepper and add to pan.
- Tilt the pan and stir gently so the eggs mix evenly with the veggies. Leave the mixture to settle in the pan and start to cook.
- Add pieces of goat cheese on top
- Cook the frittata on a medium heat until the bottom is just set. Don’t over cook or it will go rubbery!!
- Transfer the frittata to the oven to finish. Watch it closely and remove when the frittata is starting to puff up and go golden!
- Serve with a green salad.