Clean Out the Fridge! Colorful Vegetable Frittata
Clean Out the Fridge! Colorful Vegetable Frittata
A Delicious Frittata Recipe Using Various Vegetables from Your Refrigerator
Whip up a fantastic frittata using leftover vegetables and protein from your fridge! This dish is not only nutritious but also incredibly flavorful, packed with a variety of textures from the colorful vegetables. It’s perfect as a hearty meal or a delightful brunch option, and a brilliant way to use up those odds and ends in your refrigerator.
Main Ingredients- 110g bacon, cut into bite-sized pieces
- 1/2 onion, finely diced
- 10 cherry tomatoes, halved or quartered depending on size
- 1/2 king oyster mushroom (about 1 cup), finely diced
- 2 cups spinach (leaves only), roughly chopped
- 1/2 cup shredded hard cheese (e.g., pizza blend or grated Parmesan)
- 1 slice cheddar cheese
Egg Mixture- 6 eggs
- 50ml milk
- Salt to taste
- Pepper to taste
- 6 eggs
- 50ml milk
- Salt to taste
- Pepper to taste
Cooking Instructions
Step 1
First, finely dice the onion into small, approximately 0.5cm cubes. This size ensures the onion cooks evenly and integrates well into the frittata.
Step 2
Dice the king oyster mushroom into similarly small cubes, about 0.5cm. The mushroom’s slightly chewy texture will add a wonderful dimension to the frittata.
Step 3
Depending on their size, halve or quarter the cherry tomatoes. Cutting them too small might cause them to break down too much during cooking.
Step 4
Rinse the spinach thoroughly under cold water to remove any dirt. Gently squeeze out excess water and roughly chop the leaves. Avoid chopping too finely, as it can become mushy.
Step 5
Cut the bacon into approximately 2-3 cm pieces. This size is easy to eat and ensures the bacon’s flavor is distributed throughout the frittata.
Step 6
In a bowl, crack the 6 eggs. Add the 50ml of milk, 1/2 cup of shredded hard cheese (or Parmesan), a pinch of salt, and a pinch of pepper. Whisk everything together until well combined to create the egg mixture. Adding cheese will enhance the richness and flavor.
Step 7
Heat a skillet over medium heat and add the cut bacon. Cook until golden brown and slightly crispy, rendering its fat. Remove the cooked bacon from the pan and set aside on a plate. Pre-cooking the bacon helps develop its flavor.
Step 8
In the same skillet used for the bacon, add the diced onions and sauté over medium-low heat until they become translucent, releasing their sweetness. Then, add the diced mushrooms and cook for another minute until slightly softened. Next, add the halved cherry tomatoes and chopped spinach, cooking just until the spinach wilts. Finally, return the cooked bacon to the pan and mix everything together gently.
Step 9
Pour the prepared egg mixture evenly over the cooked vegetables and bacon in the skillet. Tear the slice of cheddar cheese into pieces and scatter it over the top. Gently stir with a spatula or fork to incorporate the cheese and ensure the vegetables are slightly submerged in the egg mixture. Be careful not to stir too vigorously, as this can break down the vegetables.
Step 10
Cover the skillet with a lid and reduce the heat to low. Cook for approximately 10 minutes, or until the egg mixture is fully set and firm. Cooking on low heat prevents burning and ensures the frittata cooks through evenly and remains tender.
Step 11
Once the frittata is cooked, carefully slide it out of the pan or serve it directly from the skillet. Cut into wedges, like a pie, and enjoy warm. It’s a perfect, impressive dish for brunch or any meal!
