You know that moment when you realize you have about five foods in your fridge that are on the fritz and you have no what what to do with them? You don’t want to waste them, but if you don’t act fast they’re all going to end up dying a sad veggie death…
We’ve been there too! So we created the ultimate Cooking Camp solution – Frittata-fy them!
That’s right, free up your fridge by taking all your leftovers, whether they be random ingredients or leftovers from another meal, and give them a masterful makeover by putting them all together in a simple frittata.
If you want to make this recipe uniquely your own check out the Health Cooking Basics Cookbook for 5 stellar (yet simple) ingredient swaps.
Free Up Your Fridge Frittata
Total Time: 35 mins
- 10-12 large eggs, whites and yolks separated
- 2 garlic cloves, minced
- 1 onion, finely diced
- 2 cups baby spinach leaves (or any leafy greens)
- 1⁄2 cup cherry tomatoes, halved OR ANY VEGGIES YOU HAVE!
- 2 teaspoons sea salt
- 1⁄2 teaspoon black pepper
- 1⁄4 cup fresh herbs like parsley, basil, cilantro or sage or 2 teaspoons dried herbs like Italian Seasoning or herbs de Provence
Preheat oven to 350 degrees F. Separate egg whites and yolks into separate bowls. Beat egg whites in a mixing bowl until frothy. Then whisk in egg yolks to combine. Add salt, pepper and 1⁄2 the herbs then stir. Set aside.
In a 10-inch nonstick, ovenproof skillet add olive oil and heat on medium-high. Add in the onion, season with salt and pepper and sauté until golden brown. Add in the garlic, spinach and remainder of the herbs. Continue to sauté until the greens have completely wilted.
Pour in egg mixture so that the vegetables and eggs are distributed evenly throughout then drop in the tomatoes, cut side up.
Let cook undisturbed for 5-7 minutes or until the edges are set and just getting brown, but the interior part is still slightly wobbly when you shake the pan.
Put the entire pan in the oven and cook for another 10-12 minutes until the frittata has set completely. Take out of the oven and allow to cool in the pan for 10 minutes. Slice into wedges and serve.