I love a recipe that tidies up my refrigerator, and this Leftover Vegetable Frittata is my go-to for exactly that. It’s a simple, satisfying meal I often make for a weekend brunch or a quick weeknight dinner when the crisper drawer is looking a bit full.
What makes this frittata so reliable is its flexibility. You can use almost any combination of cooked or fresh vegetables, and the technique is straightforward enough for any home cook. The result is a fluffy, flavorful egg dish that’s both nourishing and incredibly efficient.
Perfect Egg Fluffiness
The secret to a light, tender frittata lies in the whisking. When you whisk the eggs and milk vigorously, you’re incorporating tiny air bubbles into the mixture. As the frittata bakes, this trapped air expands, creating lift and resulting in a wonderfully fluffy, almost soufflé-like texture. Don’t skip this step; aim for a homogenous, pale yellow mixture with a fine froth on top. This simple action transforms the eggs from a dense base into a delicate, airy custard.
Why Use an Oven-Safe Skillet?
An oven-safe skillet, like a well-seasoned cast-iron or stainless steel pan, is the ideal tool for making a frittata. It allows you to start the cooking process on the stovetop and finish it in the oven without changing pans. Sautéing the vegetables first develops their flavor and cooks off excess moisture. Then, setting the edges of the egg mixture on the stovetop ensures the bottom and sides are firm. Transferring it to the oven provides gentle, even heat to cook the center perfectly without burning the exterior. This two-stage method is the key to a flawless frittata and simplifies cleanup.
Tips for Using Leftover Vegetables
This recipe is designed for leftovers, but a few small adjustments will ensure success. If you’re using already-cooked vegetables, you only need to warm them through in the skillet for a minute or two before adding the eggs. For heartier raw vegetables like broccoli or potatoes, they should be chopped small and sautéed until tender-crisp. Leafy greens like spinach or kale should be added last, just until they wilt. The main goal is to drive off excess water from all vegetables, as this is the most common cause of a soggy frittata.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 servings
- Difficulty: Easy
Ingredients
- 6 large eggs (about 300g)
- 60g (1/4 cup) milk, or plant-based alternative
- 27g (2 Tbsp) olive oil
- 150g (1 medium) bell pepper, chopped
- 200g (1 medium) zucchini, sliced
- 50g (1/2 cup) sliced mushrooms
- 30g (1 cup) fresh spinach
- 3g (1/2 tsp) salt
- 1g (1/4 tsp) black pepper
- 5g (1 Tbsp) fresh basil, for garnish
Step-By-Step Instructions
- Preheat the Oven
Position a rack in the middle of your oven and preheat to 375°F (190°C). Having the oven ready ensures the frittata starts baking immediately for an even rise.
- Sauté the Vegetables
Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the bell peppers, zucchini, and mushrooms. Sauté for 5–7 minutes until they soften and begin to brown slightly. Add the fresh spinach and cook for 1 minute more, just until wilted. This step is crucial for developing flavor and removing excess moisture.
- Whisk the Egg Base
In a medium bowl, whisk together the eggs, milk, salt, and black pepper. Continue whisking until the mixture is a uniform pale yellow and slightly frothy. This incorporates air, which creates a lighter, fluffier final texture.
- Combine and Set on the Stovetop
Pour the egg mixture over the sautéed vegetables in the skillet. Use a spatula to gently stir once, distributing the vegetables evenly. Allow the mixture to cook undisturbed for 2 minutes, until you can see the edges just starting to set.
- Bake the Frittata
Transfer the skillet to the preheated oven. Bake for 15 minutes, or until the frittata is puffed, golden brown, and the center is firm to the touch. A knife inserted into the center should come out clean.
- Rest, Garnish, and Serve
Carefully remove the skillet from the oven—remember the handle is extremely hot. Let the frittata rest for 5 minutes before serving. This allows the custard to set fully, making it easier to slice. Garnish with fresh basil, cut into wedges, and serve warm.
Substitutions & Variations
- Add Cheese: Fold 50g (1/2 cup) of grated cheddar, feta, or goat cheese into the egg mixture before pouring it into the skillet.
- Include Meat: Add 1/2 cup of cooked, crumbled sausage, diced ham, or shredded chicken along with the vegetables for extra protein.
- Herb Variations: Swap basil for other fresh herbs like chopped parsley, chives, or a teaspoon of dried oregano or thyme in the egg mixture.
If you enjoy this dish, try our One-Pan Mediterranean Omelette for a perfect pairing or next-weeknight option.
Make-Ahead, Storage & Reheat
Store leftover frittata in an airtight container in the refrigerator for up to 3 days. It can be enjoyed cold, at room temperature, or reheated. To reheat, place slices in the microwave for 30-60 seconds or in a skillet over low heat until warmed through.
Nutrition
- Serving Size: 1 slice (1/4 of the frittata)
- Calories: 220
- Protein: 14g
- Fat: 16g
- Carbohydrates: 8g
Estimates only.
FAQ
Why did my frittata turn out watery instead of firm and fluffy?
This is often caused by vegetables releasing moisture as they bake. Sautéing them first cooks off that excess water, which ensures a light, custardy texture.
My frittata came out dense and rubbery. What went wrong here?
Overcooking is the usual cause. High heat makes egg proteins tighten up and squeeze out moisture. Cook it on medium-low until the edges are just set.
How can I tell when the frittata is perfectly cooked through?
The edges should be set and lightly golden. The center should have a slight jiggle, as it will continue to cook from residual heat after you remove it from the oven.
Does using cold eggs straight from the fridge affect the final texture?
It can. Room temperature eggs whip up with more volume because warmer proteins are more elastic. This helps create a lighter, fluffier result in the finished frittata.
What can I use if I don't have an oven-safe skillet for this?
No problem. Cook your vegetables in a standard skillet, then move them to a greased 9-inch pie plate. Pour the egg mixture over and bake as instructed.
Is it possible to make this frittata recipe totally dairy-free?
Yes, you can. Use an equal amount of unsweetened plant-based milk like oat or soy. The texture will be just as creamy, but skip the cheese or use a vegan alternative.
How can I scale this recipe up or down for a different pan size?
Use a simple ratio of about 1 to 2 eggs per person. Make sure the egg mixture fills your pan about halfway up the side to ensure it cooks through evenly without drying out.
Can I prepare this frittata ahead of time for a quick breakfast?
Absolutely. You can bake it completely, let it cool, and store it in the fridge. It's excellent cold or reheated, which makes it ideal for meal prepping.
How well does this frittata hold up if I freeze the leftovers?
You can freeze it, but the texture will change. Eggs can become a bit watery or spongy upon thawing. For the best results, I recommend enjoying it fresh within a few days.
Equipment
- 10-inch oven-safe skillet
- Medium mixing bowl
- Spatula
- Oven
Ingredients
- 6 large eggs (about 300g)
- 60 g (1/4 cup) milk or plant-based alternative
- 27 g (2 Tbsp) olive oil
- 150 g (1 medium) bell pepper chopped
- 200 g (1 medium) zucchini sliced
- 50 g (1/2 cup) mushrooms sliced
- 30 g (1 cup) fresh spinach
- 3 g (1/2 tsp) salt
- 1 g (1/4 tsp) black pepper
- 5 g (1 Tbsp) fresh basil for garnish
Instructions
- Preheat the oven to 375°F (190°C) with a rack in the middle position.
- Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the bell pepper, zucchini, and mushrooms and sauté for 5 to 7 minutes until softened and lightly browned. Add the fresh spinach and cook for 1 minute until wilted.
- In a medium bowl, whisk together the eggs, milk, salt, and black pepper until pale yellow and slightly frothy.
- Pour the egg mixture over the sautéed vegetables in the skillet and gently stir once to distribute evenly. Let cook undisturbed for 2 minutes until the edges start to set.
- Transfer the skillet to the preheated oven and bake for 15 minutes, or until the frittata is puffed, golden, and the center is set.
- Remove the skillet carefully from the oven and allow the frittata to rest for 5 minutes. Garnish with fresh basil, slice, and serve warm.
