Clean-Out-the-Fridge Frittata

A Quick and Easy Breakfast, Lunch or Dinner Done Meal

This time of year we find ourselves very busy! We have gift buying, gift wrapping, Christmas social events, cookie making, house decorating and many many other To Do items.

So, getting dinner on the table isn’t always the easiest of events when you are go go go all day long. One of my favorite fast meals to make is Clean Out the Fridge Frittata.

We always have eggs on hand and that is the main ingredient. Other than that I just throw whatever we have in the fridge or freezer into the frittata. And even better… it is an appropriate meal for breakfast, lunch or dinner.

The Basic Frittata:

8 large eggs
vegetables (asparagus, green beans, tomatoes, spinach, roasted red peppers etc.)
~1/4 cup cheese (parmesan or goat or feta)
potatoes (sometimes I have cooked potatoes in the fridge – I throw them in if we have them).
herbs (you decide or whatever you have fresh – i.e. dill, parsley basil).
red pepper flakes (optional)
2 -3 Tbs
1 Tbs olive oil
salt
pepper

Preheat oven to 400.

If using fresh veggies I will often times roast them in the oven at 400 until they are tender (i.e. if using asparagus).

Combine and beat eggs, milk, salt pepper and herbs in a large bowl. Stir in your other toppings (veggies, parmesan cheese, potatoes – whatever you want to add).

Place pan (I use a cast iron skillet) on stove and heat up olive oil.

Place frittata mix into the pan and swirl it around. Gently lift the edges as they begin to set so that the soupy part on top can also get to the bottom of the pan. Turn heat to low and place a lid on the pan. Let it sit for about 5-10 minutes (until it begins to set/get firm).

If the frittata doesn’t set completely on the top then place it in the oven for a few minutes.

NOTE: if using goat or feta cheese I like to just lay those cheeses on top after the rest of the mixture is added to the pan.

Goat cheese was added after the rest of the frittata had begun to set.