Pantry Saver Veggie Frittata from Fridge Scraps

• 8 large eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 cup chopped mixed vegetables (such as bell peppers, spinach, zucchini)
• 1/2 cup shredded cheese (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 Whisk together eggs, milk, salt, and pepper in a bowl.
3. 3 Heat olive oil in an oven-safe skillet over medium heat.
4. 4 Sauté onions until translucent, about 3 minutes.
5. 5 Add mixed vegetables and cook until softened.
6. 6 Pour egg mixture over vegetables.
7. 7 Sprinkle cheese on top if using.
8. 8 Transfer skillet to the oven and bake for 15-20 minutes, or until the frittata is set.
9. 9 Let cool for 5 minutes before slicing and serving.

Equipment

• Oven-safe skillet
• Whisk
• Spatula

Variations

• Add crumbled cooked bacon or sausage for a non-vegetarian twist.
• Use goat cheese for a tangy flavor.

Substitutions

• Use almond milk for a dairy-free option.
• Substitute feta for a Mediterranean flair.

Pairings

• Fresh fruit medley
• Light vinaigrette salad

Nutrition

Tips

• Customize with whatever veggies you have on hand.
• Add a handful of fresh herbs for extra flavor.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat slices in a microwave or oven.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until warmed through.

Serving Suggestions

• Serve with a side salad
• Pair with crusty bread

FAQ