epicurious
Use-It-Up Frittata
You can use any leftover cooked vegetables, grains, or herbs in your fridge for this frittata recipe. Bonus: You don't even need to turn on your oven.
👥 4 Servings👤 Claire Saffitz📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●spatula
- ●skillet
- ●pan
- ●cutting board
📝 Preparation Steps
1
Vigorously whisk 6 eggs in a medium bowl until streak-free. → Here's how to buy the best eggs possible.
large eggs6
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.
3
Heat 1 Tbsp. oil in a medium nonstick skillet over medium; swirl skillet to coat with oil.
4
Add egg mixture and cook until edges are set, about ⏱️ 30 seconds.
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.
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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.
7
Shake skillet to loosen frittata. Place a large plate over skillet and invert frittata onto plate.
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.
9
Let frittata cool in skillet ⏱️ 5 minutes, then invert onto a cutting board.
10
Season frittata with salt and pepper. Cut into wedges to serve.
11
Do Ahead: Frittata can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
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