Clean-Out Refrigerator Frittata

Posted by Donna-Marie Pye on

 PREP TIME: 20 minutes  COOK TIME: 15 mInutes  Serves 4-6
  • 6 large eggs
  • 1/2 cup grated, shredded or crumbled cheese (any kind you have)
  • 1/4 cup cream (any kind you have)
  • Salt and pepper to taste
  • 5 slices bacon, chopped (or any other cooked meat e.g.: chicken, pork, beef)
  • 2 small potatoes, cooked and chopped (or 1 cup cooked pasta noodles or rice, dried bread cubes)
  • 1 1/2 - 2 cups mixed raw vegetables (onions, mushrooms, tomatoes, peppers, olives, sun-dried tomatoes, again, whatever you have on hand)
  • Olive oil
  • 1 1/2 cups packed sliced greens (Swiss chard leaves, baby spinach, arugula)
  • 2 cloves garlic, minced
  1. Preheat oven to 350 F. In a large bowl, using a fork, mix together eggs, cream, salt and pepper. Don't overmix, the eggs should be combined but still very thick. Set aside.
  2. In a large non-stick skillet (or cast iron), cook bacon over medium heat until crisp. (If using other meat in this recipe, skip this step and heat 2 tbsp oil in the pan). Once bacon is crisp, transfer to a plate with a slotted spoon but keep 1 tbsp fat from pan.
  3. Add potatoes and raw vegetables (whatever mix of them you are using) and cook stirring for 5 to 10 minutes, adding oil if needed until  moisture released from vegetables are browned. Add cooked meat (or cooked bacon) at this point if using and cook 1 to 2 minutes longer to warm through.
  4. Add a little more oil to pan and add greens and cook stirring until greens have wilted and moisture has evaporated.
  5. Add garlic and cook stirring for 1 minute until fragrant.
  6. Pour in egg mixture, and sprinkle with cheese. Cook without stirring until bottom is set, about 5 minutes. Keep your heat at medium and not too high.
  7. Transfer frypan to preheated oven and bake until egg is barely set, about 10 minutes. Use oven mitts to remove from oven. Cut into wedges and serve.

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