Problem: You’ve got a couple of leftover side dishes stacked in the fridge and don’t know what to do with them. Solution: This easy frittata recipe, which allows you to transform the remains of meals that once were into something totally new. What’s more, this stand-by egg dish is appropriate for breakfast, brunch, or dinner—and even works well as the filling for a take-it-to-work sandwich. And since this frittata contains no meat (although it could if you wanted it to) and no crust (looking at you, quiche), it’s easily adapted to suit any dietary requirements: Gluten-free? Don’t use wheat-based grains! Dairy-free? Skip the cheese!
Nearly any combo of roasted vegetables, cooked grains, and cheese (or no cheese) will do here. If you need some pairing inspiration, consider the following combos: zucchini + farro + Gruyère. Cherry tomatoes + wheat berries + goat cheese. Red bell peppers + rice + feta. Corn + quinoa + Cotija or Parmesan cheese. And, if you’re out of grains, but have roasted or boiled potatoes on hand, know that those make a great add-in too.
It’s important to use a nonstick pan or a well-seasoned cast-iron skillet here—no one loves a stuck-on frittata. Cooking this dish entirely on a stovetop and flipping it like a Spanish tortilla allows you to get brown edges on all sides while maintaining a custardy center. Too scared to flip? Simply put a lid on once the eggs start to set, turn down the heat, and let it go for about 5 minutes or until cooked through.
Ingredients
4 servings
6
6
½
1
1
2
Preparation
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Step 1
Vigorously whisk 6 eggs in a medium bowl until streak-free.
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Step 2
Add 5 oz. vegetables, ½ cup grains, 1 oz. grated cheese, and 1 Tbsp. herbs; season with salt and pepper. Mix with a rubber spatula to combine.
Step 3
Heat 1 Tbsp. oil in a medium nonstick skillet over medium; swirl skillet to coat with oil.
Step 4
Add egg mixture and cook until edges are set, about 30 seconds.
Step 5
Using spatula, agitate eggs by scraping bottom of skillet in a small circular motion and bringing edges toward center of pan to form large curds, then let mixture sit undisturbed until edges are set again, about 1 minute.
Step 6
Reduce heat to low and continue to cook, tilting skillet and lifting edges up with spatula to allow uncooked egg to flow underneath and around sides, until surface is wet but center is mostly set when you shake the pan, about 5 minutes.
Step 7
Shake skillet to loosen frittata. Place a large plate over skillet and invert frittata onto plate.
Step 8
Heat remaining 1 Tbsp. oil in skillet over medium, swirling to coat. Slide frittata back into skillet; reduce heat to low. Cook until set all the way through, about 3 minutes.
Step 9
Let frittata cool in skillet 5 minutes, then invert onto a cutting board.
Step 10
Season frittata with salt and pepper. Cut into wedges to serve.
Step 11
Do Ahead: Frittata can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.