Last Updated on June 10, 2022 by Ellen Christian
If you hate food waste as much as I do, keep reading. Once you learn how to make a frittata using leftovers, you’ll find you’re wasting a lot less food. All those scraps of meat, cheese, and vegetables finally have a use.
Posts may be sponsored. This post contains affiliate links, which means I will make a commission at no extra cost to you should you click through and make a purchase. As an Amazon Associate I earn from qualifying purchases.
How to Make a Frittata
A frittata is an Italian egg dish that is similar to an omelet. It often has added ingredients like vegetables, meat, and cheese. Frittata is an Italian word that roughly means fried. Unlike an omelet, a frittata is not folded over the ingredients.
Because you can add whatever leftovers you have on hand, a frittata is a very inexpensive meal for breakfast, lunch or dinner. You will want a pan that can go from stovetop to oven. I use a 9″ cast iron pan.
What’s the difference between an omelet and a frittata?
Basically, an omelet is cooked, ingredients are added to the center, and it is folded in half. A frittata is cooked with the ingredients cooked into the egg portion and is served in wedges.
What’s a frittata made of?
Unlike scrambled eggs that have milk or water added to them, a frittata is simply egg and whatever ingredients you want to add. You’ll also want to use butter or a non-stick olive oil spray so that it doesn’t stick to the pan. This easy spring frittata recipe is one of my favorites.
Can you make a frittata the night before?
Yes! Just cook the frittata following the recipe below and slice it into wedges. When you want to eat it, just microwave it until hot. The timing will depend on the wattage of your microwave and the size of the wedge. If you’re asking can you eat frittata the next day because you’re wondering if you can eat it cold, the answer is still yes. This paleo frittata recipe is delicious the next day.
How to make a frittata fluffy
Your traditional frittata isn’t generally fluffy. If you prefer a fluffy frittata recipe, you will want to add dairy. If you are using twelve eggs, you’ll want to add half a cup of milk or cream. Try this Portobello Mushroom and Feta Frittata from Essential Keto. Or, try this Easy Frittata with Cheddar and Chives from The Seasoned Mom.
Vegetable frittata recipe
This Zucchini Spinach Frittata from Trial and Eater is perfect for those looking for a vegetarian frittata. This Jalapeno Cheddar Tomato Basil Frittata Recipe from Syrup and Biscuits is made in a 9×13 pan.
Potato frittata recipe
If you enjoy hashbrowns with your eggs, why not try a potato frittata recipe? This Bacon and Potato Frittata recipe from Christina’s Cucina sounds like it would be a huge hit at my house. Or, if you prefer sweet potatoes, try this Sweet Potato Frittata Recipe with Asparagus from Veggie Desserts.
Spinach frittata recipe
We always have so much fresh spinach in our garden each spring that a spinach frittata recipe is one of my favorites. You should try this Spinach, Bacon and Cheese Frittata from Walking on Sunshine. Or, this Spinach and Zucchini Frittata from Persnickety Plates can help use up extra zucchini.
This Spinach and Feta Frittata by Pumpkin n Spice uses almond milk for those that are lactose intolerant. Feta has very low levels of lactose. This Ramps and Garlic Mustard Frittata by Learning and Yearning is perfect for springtime as well.
Easy bacon frittata or other meats
When it comes to breakfast meat, bacon is by far my favorite. If you love bacon as much as I do, why not try the Bacon Apple and Gorgonzola Frittata from Tastefulventure Foodie Adventures. Or, if you prefer ham, try the Cheesy Ham and Asparagus Frittata from Cooking with Carlee.
This Vietnamese Frittata with Ground Pork from Delightful Plate sounds like an amazing choice for dinner. Why not try this Smoked Haddock and Spinach Frittata from Recipes from a Pantry. This Cottage Cheese Kale and Smoked Salmon Frittata by Supergolden Bakes is great with a light salad for lunch.
Allergy friendly frittata
If you’re looking for an Egg Free Veggie Frittata Recipe, check out this one from The Belly Rules the Mind. Or, try this Healthy Frittata with Less Eggs from The Mama Maven. Or, try this Halloumi Red Pepper Frittata from Baking Queen 74. Halloumi is a sheep milk cheese. This Persian Herb Quiche by Family Spice is very similar to a frittata but with fewer eggs and added fresh herbs.
If you enjoy goat cheese, try this Broccoli Olive Goat Cheese Frittata from Divalicious Recipes. This Persian Herb Frittata from Caroline’s Cooking is dairy free. If you follow the Weight Watchers diet, you should check out this Salmon, Pea and Horseradish Frittata from Pointed Kitchen.
Wondering how to make a frittata muffin? My Paleo Egg Cups Recipe is still one of my favorite breakfast recipes. You can also try these Feta and Veggie Frittatas from Dash of Herbs. Or, try this Mini Quinoa Frittata Recipe from Suburban Simplicity. These Mini Frittatas from Beyond the Chicken Coop are perfect for breakfast on the go.
Learn how to make a frittata to use up leftover veggies and meat.
15 minPrep Time
30 minCook Time
45 minTotal Time
- 2 tablespoons butter
- leftover veggies
- leftover meat
- leftover cheese
- 6 eggs
- Melt butter in pan.
- Add whatever leftover veggies you have to use up. A few things I like to use are broccoli, cauliflower, peppers, onions, asparagus and fiddlehead ferns.
- Saute until warmed through.
- Add leftover meat cut in small pieces. I've used sausage and steak before.
- Continue to saute until all heated through.
- Scramble six eggs in a bowl and pour into the pan.
- Turn heat down low and cook until the sides and bottom are solid.
- Using a knife, run it around the rim of the eggs & pull back slightly so the uncooked egg and fill the hole & cook. It's a lot like when you cook an omelet.
- Once the egg is completely solid on the bottom & it's just a little bit wet on top, put it under the broiler for a bit until the top is done.
- Them sprinkle whatever cheese you have over the top if desired & put it back in the oven until melted.
- Let it sit for a few minutes.
- Then cut in wedges and serve.
Ellen is a busy mom of a 24-year-old son and 29-year-old daughter. She owns six blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.