Fridge Harvest Frittata

10 votes

This fridge harvest frittata is a great way to turn leftover vegetables into a filling meal which is perfect for any time of the day.

25 Minutes

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  • 3 cups chopped, leftover vegetables (mushrooms, broccoli, potatoes etc.)
  • 8 large eggs
  • 1⁄2 cup milk
  • 1⁄4 teaspoon black pepper
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon dried rosemary or thyme
  • 3 tablespoons oil
  • 1 small onion, diced
  • 2 tablespoons cheese of your choice


  1. Preheat oven to 180°C.
  2. Chop all leftover vegetables to similar sizes.
  3. In a small bowl, beat the eggs and whisk in milk. Season with herbs, salt and pepper.
  4. Heat oil in a large, oven-proof frying pan; cook onion and other raw ingredients until slightly soft. Then add the cheese and any other already cooked ingredients.
  5. Pour in the egg mixture, stir and cook on medium heat until the edges peel away. Bake in oven for 15 minutes until set.
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