How to make a frittata using kitchen scraps
3
- Prep Time10 min
- Total Time25 min
- Makes4 servings
Photo: Erik Putz
Make this tasty dinner in less than 30 minutes using up all the scraps in your fridge.
Ingredients
1 tbsp olive oil
3 garlic cloves, minced
2 leeks, (or 1/2 an onion) diced
4 cups chopped veggies, (use the unwanted tops, stems or greens)
8 eggs
3/4 cup cheese, grated
1/2 cup cooked meat, diced
1/2 red bell pepper, thinly sliced
Instructions
Preheat oven to 425F.
Heat a 10-in.– ovenproof pan over medium heat. Add oil, garlic and leeks and cook, about 3 min, stirring.
Add veggie tops, stems or greens and 2 tbsp water. Cover and cook until wilted and water has mostly evaporated, 3 min. Remove lid and cook for another few minutes, stirring occasionally, until greens reduce in volume by about half.
Meanwhile, crack 8 eggs into a large bowl and whisk with half the cheese and salt and pepper to taste.
Add cooked meat (if desired) to pan and pour egg mixture overtop. Use a wooden spoon to evenly distribute the egg mixture over ingredients. Sprinkle remaining cheese overtop, then place thin slices of red bell pepper on top.
Transfer to oven and bake until cooked through, about 12 min. Makes 4 servings.
Use your scraps!
Before you head to the grocery, look inside your fridge as many of these items are likely lingering in the back.
- Olive oil: Rescue flavoured oil from a finished jar of sun-dried tomatoes.
- Cooked meat: Use up that last bit of sausage or ham at the back of the fridge.
- Garlic: Garlic loses potency over time, but even sprouted garlic can be eaten.
- Bell peppers: Pick the one that has started to wrinkle—it's still good!
- Leeks: The throw-away middle section of a leek works nicely as an onion alternative.
- Cheese: Use up those leftover ends from a cheese plate.
- Veggie tops: Don't toss those carrot tops! These green-bin fillers add lots of flavour.
- Any starting-to-wrinkle tomatoes, mushrooms or random veggies can also be thrown in with the greens.
Originally published in the Today’s Parent January/February 2020 issue. Photo by Erik Putz.
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