A perfect last-minute weeknight recipe for using up what’s left in the fridge! You can use any veggies you like in this recipe, and it whips up in no time at all.
I’ve been slightly obsessed with frittatas lately, one of my favorite budget meals. Have you ever made one? They are the perfect last-minute-oh-crap-it-is-5:30-and-I-have-no-idea-what-to-make-for-dinner meal.
As long as you’ve got eggs, cheese, and a little milk or cream (or even evaporated milk in a pinch) you can whip one together and throw in whatever items happen to be taking up space in your fridge. With all those Worden Farm veggies we’ve been getting lately, our fridge is always full of a random assortment and this is my absolute favorite way to use them up.
Simple Vegetable Frittata
Here is what you need:
Assorted fresh vegetables, chopped or diced (for this particular frittata, I used 1 small head broccoli, 1 small zucchini, & 2 small leeks) 3 tablespoons butter 6-8 basil leaves 8 eggs 3/4 c. half & half (or milk or evaporated milk) 1 1/2 cups shredded cheddar cheese 1/2 teaspoon salt 1/4 teaspoon pepperStep 1: Lay basil leaves on top of one another then roll up tightly and slice. Set aside.
Step 2: Melt butter over medium-high heat in a large frying pan. Saute broccoli, zucchini, & leeks (or other vegetables of choice) until crisp tender, 6-7 minutes. Reduce heat to low.
Step 3. Whisk eggs and half & half in bowl until well blended. Whisk in basil, salt, pepper, & cheese.
Step 4: Spread out vegetables in pan so they are evenly distributed. Carefully pour egg mixture over vegetables. Cover & cook on low until set and puffy, approximately 15-20 minutes.
There is SO much you can do to modify this recipe! Use different herbs, different veggies, different cheese, or even throw in some cooked ham or turkey. Our current favorite combination is green onions, leeks, broccoli, & basil with cheddar and goat cheese, but that changes all the time. Seriously, the possibilities are endless!

Simple Vegetable Frittata
Ingredients
- 1 small head broccoli cut into bite-sized pieces
- 1 small zucchini cut into bite-sized pieces
- 2 small leeks sliced
- 3 tablespoons butter
- 6-8 basil leaves
- 8 eggs
- 3/4 c. half & half or milk or evaporated milk
- 1 1/2 cups shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Lay basil leaves on top of one another then roll up tightly and slice. Set aside.
- Melt butter over medium-high heat in a large frying pan. Saute broccoli, zucchini, & leeks (or other vegetables of choice) until crisp tender, 6-7 minutes. Reduce heat to low.
- Whisk eggs and half & half in bowl until well blended. Whisk in basil, salt, pepper, & cheese.
- Spread out vegetables in pan so they are evenly distributed. Carefully pour egg mixture over vegetables.
Cover & cook on low until set and puffy, approximately 15-20 minutes.
Recipe Notes
Number of servings (yield): 6
Other vegetarian recipes:
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I have made this recipe before for family- I love the ability to use up leftover fresh vegetables. This morning I wanted to make a fritata just for myself- I used my fresh veggies, some spicy cheddar cheese and had the most amazing breakfast!! Now I have portions to freeze and eat for another day! Thank you for sharing this wonderfully easy recipe to adapt to what one has available!!
I cooked the receipt this morning and as suggested, I added some additional veggies and herbs -wow!! What an amazing frittata brunch I made for myself.
Thank you.
I found this recipe in my 21DSD research – love it! Made it the first time last week with yellow onion, baby bellas, and yellow pepper- used crumbled up slices of cheddar and Swiss since i didn’t have shredded, and fresh oregano! So good. And lots for one person to have multiple leftover meals. Will be making tomorrow with grape tomatoes, baby spinach, yellow onion and jack/cheddar with oregano! Can’t wait – thanks for the best easy (and for me, diet-friendly-without-big-changes!) fritattaa rec!
As a knitting knut, I am seriously derelict in the cooking department, so this easy, very versatile recipe is great. I am hungry just thinking about it. I can almost cook it and knit simultaneously! And that’s the kind of cooking I am talkin’ about.