Frittatas – A Quick and Easy Way to Use Leftovers

frittata

Please welcome Kristia from Family Balance Sheet...

Looking for an easy meal, but maybe you think you’re short on ingredients?

A frittata is a quick and hearty meal that is a great way to use up any leftovers or food that you already have in your refrigerator or freezer.

Start with this basic recipe and then add in the other ingredients based on what you have on hand:

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DIY Frittatas

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 30-35 minutes

Ingredients

  • 6 eggs
  • ½ cup milk
  • 2 Tbsp flour
  • 1/4 tsp salt
  • ¼ tsp pepper

Add: ¾ cup shredded cheese of your choice. It could be Swiss, cheddar, Parmesan, Asiago, pepper jack.

Add: 1 Tbsp chopped fresh herbs, like parsley, rosemary, basil, thyme or 1 tsp dried herbs, like parsley, rosemary, an Italian or fiesta mix. Choose one or mix a few together.

Add: 1 cup cooked meat, diced. This is a great way to use up leftovers, such as diced ham, chicken, or sausage. If you don’t have any meat on hand, you can replace this amount with additional vegetables.

Add: 1 to 1 1/2 cups of fresh vegetables, diced. Sweet peppers, asparagus, squash, tomatoes, green onions, peas, shredded zucchini are a few examples. Choose one or mix a few together.

Directions

  1. Preheat oven to 350 degrees.
  2. Coat a 10 inch pie pan with non-stick cooking spray.
  3. Whisk together the eggs, milk, flour, salt, pepper until smooth. Stir in the cheese, herbs, meat, and the vegetables until combined.
  4. Pour the egg mixture into the pan. Bake for 30-35 minutes or until the eggs are set in the middle or golden on top. Remove from oven and let sit for about 5 minutes before serving.

Combinations for frittatas are endless, so be creative. To complete the meal, serve with fresh fruit, and/or a garden salad and some really good bread.

Kristia writes about family finances, frugal living, and food at FamilyBalanceSheet.org. She spends her offline time hanging with her two daughters, helping her husband run a small business and training for her first half-marathon in October 2011.

Comments

  1. deanna says

    Thanks for posting this! For some reason I thought I had to cook this in a skillet – but I’ve never had the kind of skillet that can go in the over. I’m so glad to know another way to make these!

  2. Jenny says

    These really are a great way to use up leftovers- I made one last week with sauteed swiss chard from my CSA, some green onions that needed to be used up and some leftover feta cheese in the fridge- YUM!

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