Clean Out the Fridge Frittata
I have used leftover steamed broccoli, roasted cauliflower, and grilled asparagus in frittatas. You can also use mushrooms, potatoes, herbs, or whatever other vegetables you like in a frittata. This frittata will serve to 2-3 but if you need to feed more people just ask a few more eggs and use a larger skillet.
Servings Prep Time
2-3people 15minutes
Cook Time
15minutes
Servings Prep Time
2-3people 15minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Sauté onion and red pepper in an 8 inch ovenproof skillet sprayed with cooking spray and 2 tsp of olive oil over medium heat until softened, about five minutes.
  2. Add zucchini to sauté pan and cook for three more minutes. Then, add Italian seasoning, salt, and pepper and cook for another minute.
  3. Add cherry tomatoes and cook for 1 minute and then add spinach and stir until wilted.
  4. Beat 6 eggs in a bowl and season with another pinch of salt and pepper.
  5. Pour eggs into skillet with veggies. Tilt pan so eggs are evenly distributed around pan.
  6. While frittata is cooking. Preheat broiler.
  7. Cook over medium heat until the bottom is set. You will see bubbles forming on the surface of the frittata.
  8. Remove pan from heat and place under broiler. Watch closely while frittata is under the broil. Remove from boiler when top of frittata is golden and puffed up.