Use-It-Up Frittata

Ingredients for Use-It-Up Frittata

• 6 large eggs, beaten to blend

• 350ml (1/2-inch pieces) cooked vegetables

• 120ml cooked grains or shelled peas or beans

• 30g coarsely grated or crumbled cheese

• 1 tablespoon finely chopped tender herbs

• Kosher salt, freshly ground pepper

• 2 tablespoons olive oil, divided

Fold eggs, vegetables, grains, cheese, and herbs in a medium bowl with a rubber spatula; season with salt and pepper. Heat 1 tablespoon oil in a medium nonstick skillet over medium. Cook egg mixture until edges are set, about 30 seconds. Use spatula to agitate eggs by scraping bottom of skillet in a small circular motion and bringing edges toward centre of pan to form large curds, then let mixture sit undisturbed until edges are set again, about 1 minute. Reduce heat to low and continue cooking, tilting skillet and lifting edges up with spatula to allow uncooked egg to flow underneath and around sides, until surface is wet but centre is mostly set when you shake the pan, about 5 minutes.

Place a large plate over skillet and invert frittata onto plate. Place skillet back over medium heat and add remaining 1 tablespoon oil. Slide frittata back into skillet; reduce heat to low. Cook until set, about 3 minutes. Let frittata cool in skillet 5 minutes. Invert frittata onto a cutting board; season with salt and pepper. Cut into wedges.

Frittata can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.