Cook what you have
What Can I Make With Eggs? An Anything-in-the-Fridge Frittata
Eggs plus whatever's in your fridge equals dinner. This easy frittata uses up odds and ends of veg, cheese, and herbs in 25 minutes.
- TIME
- 25 min
- SERVES
- 4
- ENERGY
- 300 cal
“What can I make with eggs?” is really the question “what can I make with eggs and whatever else is in the fridge?” — and the answer that uses the most odds and ends is a frittata. It’s the friendliest clean-out-the-fridge dinner there is: a dozen half-used ingredients become one golden, sliceable meal.
The beauty of it is the ratio, not the recipe. Keep roughly two eggs per person and about a cup of fillings for every four eggs, and almost anything works — that lonely half an onion, the last handful of spinach, a wedge of cheese drying out in its wrapper, a few cooked potatoes.
Because leftover cooked vegetables only need reheating, a frittata is also a smart way to give roast dinner scraps or yesterday’s pasta a second life. Serve it hot for dinner, then eat the cold wedges for lunch — nothing wasted.
From fridge to table
How to make it
- 01
Heat the oven to 190°C (375°F). Whisk the eggs with the milk, salt, and pepper.
- 02
In an oven-safe pan, heat the oil and cook the firmer vegetables (onion, pepper, potato) until softened, then add quick-cooking ones like greens for the last minute.
- 03
Spread the veg into an even layer, scatter over half the cheese, and pour in the eggs.
- 04
Let it set at the edges over low heat for 2 minutes, then top with the rest of the cheese.
- 05
Transfer the pan to the oven and bake 12–15 minutes, until just set in the middle. Slice into wedges.
