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Wholesome Zero-Waste Veggie-Packed Frittata

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A flexible, zero-waste frittata recipe packed with leftover vegetables and fresh herbs, perfect for any meal and easy to prepare in under 30 minutes.

Ingredients

Scale
  • 8 large eggs (room temperature for best fluffiness)
  • 1/4 cup (60 ml) whole or plant-based milk
  • 2 tablespoons extra virgin olive oil
  • 1 small yellow or red onion, diced
  • 1 cup chopped bell peppers (any color)
  • 1 medium zucchini, diced
  • 1/2 cup cherry tomatoes, halved (optional)
  • 1 cup roughly chopped spinach or kale
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh herbs (parsley, basil, or chives)
  • Salt and pepper to taste
  • 1/2 cup grated cheese (sharp cheddar or parmesan, optional)
  • Leftover veggie bits (mushrooms, carrots, broccoli florets, etc.)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat 2 tablespoons olive oil in an oven-safe skillet over medium heat. Add diced onions and sauté for 3-4 minutes until translucent and soft. Add minced garlic and cook for another 30 seconds until fragrant.
  3. Add bell peppers and zucchini, cooking for 5-6 minutes until they start to soften. Add spinach or kale and stir until wilted, about 1-2 minutes. If using cherry tomatoes, add them last to avoid overcooking. Season with salt and pepper.
  4. In a mixing bowl, whisk together 8 eggs, 1/4 cup milk, salt, and pepper until well combined and slightly frothy.
  5. Pour the egg mixture evenly over the sautéed vegetables in the skillet. Tilt the pan to spread evenly. Sprinkle grated cheese and fresh herbs on top.
  6. Cook on stovetop over medium heat for 4-5 minutes until edges start to set but center is still loose and bottom is lightly golden.
  7. Transfer the skillet to the preheated oven and bake for 12-15 minutes until the frittata is fully set and slightly puffed. Check doneness with a toothpick or knife; it should come out clean.
  8. Remove from oven and let rest for 5 minutes before slicing and serving.

Notes

Use room temperature eggs for best texture. Don’t overcrowd the pan when sautéing veggies to avoid sogginess. Season veggies and eggs in layers for depth of flavor. Let the frittata rest before slicing to prevent crumbling. If no oven-safe skillet, transfer mixture to a baking dish for oven baking.

Nutrition

Keywords: frittata, zero waste, veggie-packed, easy recipe, leftover vegetables, brunch, healthy, gluten-free, vegetarian

Find it online: https://freshforkful.com/wholesome-zero-waste-veggie-packed-frittata-recipe-easy-step-by-step-guide/