An easy baked frittata is something you\u2019ll find yourself making again and again. I came to this recipe idea after making scrambles, omelets and frittatas on a regular basis in order to use up leftover veggies. You know that situation, when you open the fridge and look around the kitchen, only to discover you have one broccoli crown, a half cup of grape tomatoes and a bag of spinach? Yeah, that.<\/p>\n
This frittata is the answer, too, when you just can\u2019t bring yourself to make pasta, a big pot of soup, or a giant salad with all of those leftover veggies. Eggs are so amazingly versatile and this easy baked frittata is proof positive.<\/p>\n
We are a fan of kitchen efficiencies around here and doing our best to not let food go to waste. It\u2019s a process, and we\u2019re not perfect. But there\u2019s no better feeling than using up everything you buy in any given week, right? Baked frittatas are the perfect vehicle for odds and ends that get left behind in your fridge, even the ones that are about to go bad.<\/p>\n
Note: Get more recipes like this in the Workweek Lunch Meal Prep Program<\/a><\/strong> with access to our meal planning tools, grocery list generator, and more.<\/p>\n This recipe has A LOT of room for customization, so let\u2019s get into it.<\/p>\n The foundation is simply eggs, milk, salt, and pepper. The rest is up to you! Sweet freedom! <\/p>\n This is one of those awesome templates that won\u2019t fail you, provided you follow a few easy steps based on what you\u2019re putting into that egg-based meal prep<\/a>..<\/p>\n (From hardest to softest)<\/p>\n Cheeses that melt beautifully: cheddar, Monterey jack, goat cheese, blue cheese, feta, Parmesan, Pecorino, Manchego. Related: How to Use Up Your Greens and Save What You Don\u2019t!<\/a><\/p>\n In terms of herbs? Well, eggs love basil, oregano, thyme, marjoram, parsley, cilantro, rosemary, and so forth. They are very accommodating!<\/p>\n Try dried spices such as paprika, Old Bay, za\u2019atar, and anything that\u2019s got a kick, like cayenne pepper or red pepper flakes.<\/p>\n For more beginner-friendly guidance, see our guide to Meal Planning for Beginners<\/a><\/strong>.<\/p>\n Related: How Long Are Leftovers Good For and What to Do With Them?<\/a><\/p>\n From the list above, the ones highlighted in green need to be cooked for about 10-15 minutes<\/strong> (chopped small so they cook fast!) before baking them into a frittata. The harder they are at room temperature, the longer the pre-cook needs to be.<\/p>\n You can choose to roast them (since you\u2019re using the oven anyway) or quickly sautee them in a tablespoon of butter or olive oil in a skillet on the stove. <\/p>\n The remaining veggies can go into a frittata raw or lightly steamed in the microwave, or in a steamer basket on the stovetop.<\/p>\n Just about any breakfast-friendly protein works here:<\/p>\n If you\u2019d serve it next to eggs, it will taste great inside eggs.<\/p>\n All kinds of sausage, bacon, chorizo, and ham, along with ground meat, work well in frittatas, too! Just make sure it\u2019s cooked before you add it to the egg mixture. Think about whatever kind of meat you\u2019d put right next to your egg breakfast, and trust that it will work! <\/p>\n For more protein-forward inspiration, check out our Tofu Recipes<\/a><\/strong> for plant-based swaps.<\/p>\n Of course, we love this for breakfast, but eggs are great any time of day. You can reheat a wedge of it in the microwave for a minute, add a few drops of hot sauce, and enjoy it \u201cplain.\u201d<\/p>\n This frittata is perfect on its own, but it also works in:<\/strong><\/p>\n Serving size is flexible\u2026 slice it into four pieces or more depending on what you pair with it.<\/p>\n As you can see, I sliced mine into four pieces, but how many servings you get out of this depends on what you eat it with, and how hungry you are. If you eat it with bread, a smaller piece could be filling enough. Without bread, you might need a larger piece to fill you up.<\/p>\n For more help reducing food waste, read How to Make a Food Budget<\/a><\/strong>.<\/p>\n Feel free to double this recipe and make it in two casserole dishes or one really large one. You can also make this right in an oven-safe cast iron skillet instead, and that will work, too. (That\u2019s often my preferred method.)<\/p>\n![\"\"](\"https:\/\/workweeklunch.com\/wp-content\/uploads\/2019\/08\/frittata-leftover-veg-3-1024x683.jpg\")
<\/figure>\n<\/div>\nWhat kinds of veggies should I add to frittatas? <\/h2>\n
Vegetables That Work Well<\/h3>\n
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Veggies to Avoid<\/h3>\n
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Cheese Ideas<\/h3>\n
Herbs eggs love: basil, oregano, rosemary, parsley, cilantro, thyme, marjoram.
Spices to try: paprika, Old Bay, za\u2019atar, cayenne, red pepper flakes are ok, but not the best candidates; they\u2019re pretty sweet and they sort of disappear in a frittata.<\/p>\nIdeas for Herbs<\/h4>\n
Ingredient Notes & Tips<\/strong><\/h2>\n
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How to prep veggies for a baked frittata<\/h2>\n
What meat works well in a frittata?<\/h2>\n
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<\/figure>\n<\/div>\nHow to serve a meal-prepped frittata <\/h2>\n
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How to store and reheat frittatas<\/h2>\n
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Dietary Swaps (Vegan \/ Gluten-Free \/ Dairy-Free)<\/h2>\n
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