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The Best and Easiest Frittata Recipe You’ll Ever Make – Use Your Leftovers!

Lori
I often have vegetables that I did not get around to cooking during the week that by the weekend need to be used or they will go bad. One way I use what is leftover in my fridge is to make a frittata using anything in there that needs to be cooked. I’m thrilled to share my frittata recipe with you so you can use your leftovers veggies in a filling dish, too! Easy frittata recipe using leftover vegetables
Course Breakfast
Cuisine American

Ingredients
  

  • 7 Eggs
  • 0.5 lbs Breakfast Sausage
  • 1/2 cup Asparagus , chopped
  • 1/2 cup Mushrooms , sliced
  • 1/2 cup Broccoli , chopped
  • 1/2 cup Kale , chopped
  • 1/3 cup Cherry Tomatoes , chopped

Instructions
 

  • Set oven to 350 degrees.
  • In a cast-iron pan on medium heat separate and cook sausage until browned.
  • Drain some of the fat once browned but leave some to sauté the vegetables with. Add in asparagus, broccoli, and mushrooms and saute until softened.
  • Stir in kale and cook until slightly wilted. Stir in cherry tomatoes.
  • Pour egg mixture over veggies and reduce heat to low and cook for 5 minutes then transfer to the stove and cook for 10 minutes or until the frittata is thoroughly cooked. You will be able to tell when the frittata is fully cooked because the eggs will be firm, not runny in the middle.
  • Remove from oven and allow to cool. Use a spatula around the edge and underneath to ensure it does not stick to the skillet, flip on to a plate or use spatula to remove, Slice, plate, and enjoy!
Keyword Frittata