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Leftovers Frittata
Leftovers Frittata
Digital Art by Sofia Kraushaar

A photo may say 1,000 words, but these recipes are so easy, they don’t need nearly as much explanation. Every Monday for the next few weeks, we'll share a recipe Made from Sketch (sorry, had to). If you make it, tag us @purewowrecipes!

The only thing sadder than tossing past-their-prime leftovers in the bin is reheating them in the microwave and forcing yourself to eat them plain. Enter the leftovers frittata, which is really just an excuse to clean out your fridge, but a pretty tasty one at that.

Treat this recipe as a guideline and use whatever cooked veggies you have lurking from last night—everything from broccoli to Brussels sprouts to sweet potatoes will work. If you want to add a meat, go for it. Got grains? Toss ’em in. The only thing that’s nonnegotiable is the cheese (but any kind will do the trick). Oh, and the eggs—it is a frittata, after all.

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4 servings

8 large eggs

6 ounces assorted leftover roasted vegetables, such as broccoli or sweet potato (about 1½ cups)

2 ounces cooked protein, such crumbled sausage or shredded chicken, optional (about ½ cup)

½ cup shredded or crumbled cheese (such as cheddar, mozzarella or feta)

Kosher salt and freshly-ground black pepper

Extra-virgin olive oil, as needed

1 small shallot, chopped (or another allium, such as onion, scallion or leek)

Assorted chopped fresh herbs, such as parsley, basil, chives or dill, as needed

Flaky salt, as needed

1. In a medium bowl, whisk the eggs until completely homogenous. Mix in the assorted vegetables, protein (if using), cheese and salt and pepper.

2. Heat a glug of oil in a 10-inch nonstick skillet over medium heat, then add the shallot (or other allium) and cook, stirring, until soft and translucent, about 3 minutes. Add the egg mixture and stir a few times to form large curds, then cook, without stirring, until the edges are set, about 2 minutes.

3. Reduce the heat to medium-low and continue to cook the frittata, tilting the pan as needed to redistribute any uncooked egg, until the entire surface is mostly set, about 5 minutes.

4. Use a spatula to gently loosen the frittata. Place a large plate over the skillet and carefully invert the frittata onto the plate. Add another glug of olive oil to the skillet and slide the frittata back into the skillet. Cook until set through, 6 to 8 minutes.

5. Remove the skillet from the heat and cool in the pan for about 5 minutes, then invert the frittata onto a cutting board and cut into wedges. Serve sprinkled with assorted chopped fresh herbs and a sprinkle of flaky salt.

348 calories

24g fat

13g carbs

20g protein

3g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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