How to make a frittata using kitchen scraps


  • Prep Time10 mins
  • Total Time25 mins
  • Makes4 servings
How to make a frittata using kitchen scraps

Photo: Erik Putz

Make this tasty dinner in less than 30 minutes using up all the scraps in your fridge.


  • 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


  • 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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