I could write an article about how to properly prepare a traditional frittata and all the variations from all the different countries. Or, I can write a more practical article – about how you can turn this recipe into a template and use whatever you need to use up at any given moment.
A frittata works on a very simple principle – you sauté something in a pan, pour over an egg mixture, and put it in the oven. And here’s the best part – you can put practically anything in a frittata.
Got leftover vegetables that won’t last another day? A bit of cheese that no one wants anymore? Or maybe some leftover roast meat from Sunday lunch? That’s exactly what belongs in a frittata. You don’t need any complicated recipe or special ingredients – just use whatever you have at home.
The basic rule is simple: anything that can be chopped up and briefly sautéed goes. Basic ingredients like onions, potatoes, or zucchini always work. But don’t be afraid to experiment – add herbs, spices, or olives. A frittata is about what tastes good to you and what you need to use up.
And if you don’t feel like coming up with anything complicated, just remember a simple formula: sauté, pour over eggs, put in the oven, and you’re done.
As for the egg mixture, you don’t need to overthink it. Just whisk some eggs and salt – but adding a dairy product like double cream or grated cheese will take the flavor up a notch.
One small tip: try making your frittata in muffin cups. You can prepare individual portions ahead of time, store them in the fridge or freezer, and pull them out whenever you need a quick lunch or snack.
It’s the perfect meal when you need a quick dinner or a solution to avoid food waste. Plus, a frittata stores really well – you can reheat it the next day or just chuck it in your lunch box.
And how about you? Do you have any unexpected combinations that have worked well in a frittata? Let me know what leftovers have made it into your frittata! 😊
Frittata
Ingredients
The filling
- 1 Tbsp Olive oil
- 1 Tbsp Butter
- 1 Small Broccoli
- ½ Cup Frozen sweet corn
- 2 Tbsp Sun dried tomatoes Cut into bite size pieces
The egg mixture
- 9 Eggs
- 100 Ml Double cream
- 50 G Cheddar cheese
Instructions
- Preheat the oven to 180°C.
- Break the broccoli into florets and cut the larger ones in half. Peel the stalk and cut into cubes.
- In a bowl, whisk the eggs, cream and grated cheese, and season with salt.
- In a large oven-safe pan, melt the butter and oil.
- Add the broccoli, season with salt, and sauté for about 5 minutes, stirring occasionally.
- Add the corn and sundried tomatoes, stir, and pour in the egg mixture.
- Transfer the pan into the oven and bake for about 10 minutes, until the frittata is set and lightly golden.
Notes
I am a mother of three with a passion for cooking and healthy lifestyle. My goal is to show all families that it’s actually really simple to cook healthy, everybody can eat great food, feel great and never stress about food.