Fridge Clean-Out Frittata
The frittata is the official dish of 'I need to use these vegetables before they go bad.' It accepts almost anything — leftover roasted vegetables, cheese, deli meat, wilting herbs — and it looks considerably more impressive than what it actually is: eggs and whatever was about to be thrown out.
What You Need
- 8 eggs
- 1/4 cup heavy cream or milk
- 1–2 cups any vegetables, cooked or raw, diced
- 1/2 cup cheese, any kind, grated or crumbled
- olive oil and salt to season
How to Make It
- 1
Preheat your broiler. Whisk eggs with cream, salt, and pepper until combined.
- 2
Heat olive oil in an oven-safe 10-inch skillet over medium. Add raw vegetables and cook until tender; if using already-cooked vegetables, just heat them through, about 2 minutes.
- 3
Pour in the egg mixture and gently distribute vegetables evenly through it. Cook undisturbed until the edges are set and the center is still jiggly, about 5 minutes. Scatter cheese over the top. Transfer the pan to the broiler for 3–4 minutes until the surface is golden and puffed. Slice into wedges and serve.
