Problem: You’ve got a couple of leftover side dishes stacked in the fridge and don’t know what to do with them. Solution: This easy frittata recipe, which allows you to transform the remains of meals that once were into something totally new. What’s more, this stand-by egg dish is appropriate for breakfast, brunch, or dinner—and even works well as the filling for a take-it-to-work sandwich. And since this frittata contains no meat (although it could if you wanted it to) and no crust (looking at you, quiche), it’s easily adapted to suit any dietary requirements: Gluten-free? Don’t use wheat-based grains! Dairy-free? Skip the cheese!
Nearly any combo of roasted vegetables, cooked grains, and cheese (or no cheese) will do here. If you need some pairing inspiration, consider the following combos: zucchini + farro + Gruyère. Cherry tomatoes + wheat berries + goat cheese. Red bell peppers + rice + feta. Corn + quinoa + Cotija or Parmesan cheese. And, if you’re out of grains, but have roasted or boiled potatoes on hand, know that those make a great add-in too.
It’s important to use a nonstick pan or a well-seasoned cast-iron skillet here—no one loves a stuck-on frittata. Cooking this dish entirely on a stovetop and flipping it like a Spanish tortilla allows you to get brown edges on all sides while maintaining a custardy center. Too scared to flip? Simply put a lid on once the eggs start to set, turn down the heat, and let it go for about 5 minutes or until cooked through.
Editor’s note: The recipe was originally published in July 2017.
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What you’ll need
Chef's Knife
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Cutting Board
$10 At IKEA
Measuring Cups
$28 At Bon Appétit Market
Measuring Spoons
$10 At Bon Appétit Market
Whisk
$10 At Amazon
Medium Bowl
$17 At Amazon
Rubber Spatula
$13 At Amazon
Large Nonstick Skillet
$50 At Amazon
Ingredients
4 servings
6
6
½
1
1
2
Preparation
Step 1
Vigorously whisk 6 eggs in a medium bowl until streak-free.
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Step 2
Add 5 oz. vegetables, ½ cup grains, 1 oz. grated cheese, and 1 Tbsp. herbs; season with salt and pepper. Mix with a rubber spatula to combine.
Step 3
Heat 1 Tbsp. oil in a medium nonstick skillet over medium; swirl skillet to coat with oil.
Step 4
Add egg mixture and cook until edges are set, about 30 seconds.
Step 5
Using spatula, agitate eggs by scraping bottom of skillet in a small circular motion and bringing edges toward center of pan to form large curds, then let mixture sit undisturbed until edges are set again, about 1 minute.
Step 6
Reduce heat to low and continue to cook, tilting skillet and lifting edges up with spatula to allow uncooked egg to flow underneath and around sides, until surface is wet but center is mostly set when you shake the pan, about 5 minutes.
Step 7
Shake skillet to loosen frittata. Place a large plate over skillet and invert frittata onto plate.
Step 8
Heat remaining 1 Tbsp. oil in skillet over medium, swirling to coat. Slide frittata back into skillet; reduce heat to low. Cook until set all the way through, about 3 minutes.
Step 9
Let frittata cool in skillet 5 minutes, then invert onto a cutting board.
Step 10
Season frittata with salt and pepper. Cut into wedges to serve.
Step 11
Do Ahead: Frittata can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
Leave a Review
Reviews (36)
Back to TopSo good, best way to get rid of random veggie scraps hanging around in the freezer, or leftover crawfish boil veg. I never really add grains honestly.
Anonymous
New Orleans, LA
5/11/2023
I don’t eat eggs and make an eggless mix of chick pea flour and golden ground flax seeds with some turmeric, onion powder, and black salt. Make something like this with mushrooms every morning
Love to cook nana
New Hampshire
4/30/2023
Delicious. Added small steamed potatoes too
Anonymous
NYC
11/13/2022
The Roux brothers had different opinions as to wether an omelet should have color or not…so not a fail Claire
Bgh
Vancouver, BC
5/17/2022
I followed the recipe to the letter (except I sauteed fresh veg - mushroom, onion and baby marrow) and it was perfect. Flipping it over creates lovely layers. I didn't get as much colour as the pictures but it wasn't over or under done. Will definitely be making on a regular basis!
Kaye
Cape Town, South Africa
9/15/2021
this recipe is much like the tortilla a la Espanola. We do not bake it but use the inversion trick,. Just fine. However you must cover this while it cooks. Also, show the veggies, and the cheese. Another way to cook while in the wilds.....
Sel
SFC
7/7/2021
Sorry Claire - if your frittata is brown you’ve already failed cooking school.
Anonymous
St.Louis
3/7/2021
Love this idea! My approach was a bit minimalist, I didn't use grains and just used a few added ingredients. I used 1 tomato, half a small shallot, and a few sprigs of sage I had leftover. I didn't bother with the flipping, just agitated the curds enough that it cooked through. I like my eggs on the softer side anyway.
Anonymous
Columbia, SC
8/27/2019
You don’t need to flip the frittata. I simply cook the veggies, add scrambled eggs with a few tbsp of cream, pour, and cover on low-med heat. Covering allows the eggs to cook through. It comes out perfectly in 10 minutes!
Anonymous
Philadelphia, Pa
7/9/2019
This recipe doesn’t call for any milk or creme fraiche despite other BA guides vigorously talking about perfect ratios in your frittata... anyway, mine was a failure. Don’t add too many greens and don’t forget cream!
Anonymous
Brooklyn
7/1/2018
Love this waste-free recipe! Thanks for the tip. #newyearnowaste
emily@imperfectproduce.com
San Francisco
1/11/2018