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Leftover Vegetable Frittata

A flexible baked frittata using eight eggs, leftover vegetables, cheese and herbs, designed to turn odds and ends into six useful portions.

By Gary Burfield-Wallis First published Updated
Vegetable frittata served with fresh vegetables.

At a glance

Recipe summary

Prep
15 min
Cook
35 min
Rest
5 min
Total
55 min
Serves
Serves 6
Skill
Easy

A frittata is a useful home for cooked vegetables that would otherwise be wasted. This base uses eight eggs and about 500 g of vegetables, with cheese and herbs providing enough flavour to make the leftovers feel intentional.

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The finished frittata can be served warm or cold with a simple salad.
Mushrooms, soft cheese and herbs for a frittata.
Mushrooms, herbs and small amounts of stronger cheese can change the flavour without changing the basic method.
Decorated vegetable frittata topped with peas.
Fresh herbs or a few reserved vegetables make a simple finishing garnish.
Slice of vegetable frittata served with salad and bread.
Bread and salad turn a slice into a straightforward lunch or supper.

What you need

Ingredients

Metric US Ingredient
8 large 8 large eggs
60 ml ¼ cup milk or cream Optional.
60 g ½ cup grated cheese Cheddar, Parmesan or mozzarella.
30 g ¼ cup fresh herbs Chopped parsley, basil or chives.
15 ml 1 tbsp olive oil
1 medium 1 medium onion Diced.
2 cloves 2 cloves garlic Minced.
500 g About 2 cups cooked leftover vegetables Chopped; broccoli, peppers, mushrooms, spinach or potatoes all work.
To taste To taste salt and black pepper

How to make it

Method

  1. Heat the oven to 190°C, 170°C fan, 375°F or gas 5. Lightly grease an ovenproof frying pan or baking dish.
  2. Whisk together the 8 eggs, optional 60 ml milk or cream, 60 g cheese and 30 g herbs. Season with salt and black pepper.
  3. Heat the 15 ml olive oil in the pan over medium heat. Cook the diced onion for about 5 minutes, then add the 2 minced garlic cloves for 30 seconds.
  4. Add the 500 g cooked leftover vegetables and cook for about 5 minutes, until heated through and any excess moisture has evaporated.
  5. Pour the egg mixture evenly over the vegetables.
  6. Bake for 25 to 30 minutes, until the edges are set, the centre no longer looks liquid and the top is lightly golden.
  7. Rest for 5 minutes before slicing into six portions.

Useful notes

Equipment

  • Ovenproof frying pan or baking dish
  • Large mixing bowl
  • Whisk
  • Spatula

Substitutions

  • Use fresh vegetables if there are no leftovers, cooking them until tender before adding the eggs.
  • Replace the cheese with a dairy-free alternative or omit it.
  • Cooked sausage, bacon or ham can be added, provided it is already fully cooked.

Allergen notes

  • Contains egg.
  • Milk or cream and cheese contain milk unless dairy-free alternatives are used.

Storage

Cool promptly and refrigerate in a covered container for up to 3 days. Eat cold or reheat until piping hot. The texture is best if the vegetables were not overly wet before baking.

Tips

  • Drain watery vegetables well so the frittata sets rather than becoming soggy.
  • Cut larger leftovers into small pieces so every slice gets an even mixture.
  • Let the baked frittata stand for 5 minutes; it slices more neatly after this short rest.