Thursday, August 4, 2011

"Empty the Fridge" Veggie Frittata

Happy Thursday! I've had this recipe up my sleeve since last week's WIAW. I started to put my post together, but then I got sidetracked getting ready for my weekend away and it just never came together!

Before we went away I made a fantastic frittata, so that I could clean up all the veggies that were in my fridge. I just can't stand the thoughts of all my veggies going bad while I'm away. I was inspired by Leanne's recent post for her Everything Awesome Frittata and I basically stuck to her directions, but modified the ingredients to suit what was lurking around in my crisper.

"Empty the Fridge" Veggie Frittata
Serves 4

This is an amazingly delicious and light dinner! You can modify it to include any veggies you want to use up and for all the meat eaters out there, you could easily add in some diced ham or chicken. I had the recipe analyzed and I was so happy to see that it only had 193 calories per serving! Now that's my kinda dinner!

6 eggs
1/2 c unsweetened almond milk (or milk of your choice)
1/2 c diced sweet onion
1 lg portobello cap, diced
2 tbsp black olives, pitted and diced
1/4 c shredded zucchini
1/4 c. shredded feta cheese
3 dashes Frank's Red Hot (we put that sh*t on everything! --- hehe sorry I just couldn't help myself ;-)
minced fresh herbs - I used basil and rosemary
sea salt & pepper to taste

Grease an oven safe skillet and heat to medium heat on the stovetop.

While warming the skillet, break your eggs into a large mixing bowl. Add the almond milk and whisk until well mixed.

Add in all the other ingredients and stir to combine.

I've gotta warn you that this really is "XTRA HOT!"

Pour the egg mixture into your prepared and warmed skillet. Cook for 7 - 8 minutes.

While cooking on the stovetop, turn your oven to Broil.

Once 7 - 8 minutes has passed, place the frittata under the broiler for 5 - 6 minutes. Make sure you keep an eye on it because you want the top to be golden brown.

Remove from the oven and let sit for 5 minutes.

Slice and serve.

So tasty! This is a perfect dinner for a summer evening. It would be great paired with a lettuce salad or some fresh local fruit.

I only like to eat my eggs when they're scrambled. What's your favourite way to eat eggs?
How do you clean out the fridge before going away on vacation?
Have a great night!!



  1. It's lovely! I'd love to eat a piece of that for breakfast!

  2. Love love frittatas and i'm becoming weirdly addicted to hot sauce :o)
    My BF is the same way and will only eat eggs scrambled
    I clean out the fridge by using things as pizza toppings, omelettes and salads!

  3. Frittattas are the best for cleaning out the fridge. Love those big mushroom chunks that you added!!

  4. I have extra eggs to use right now and I love how easy this is! I like that I can make it right in the skillet! :-)

  5. OMG! You had me at black heart pumps for black olives, blackberries and black coffee...hmmmmmm a pattern is here ;)

    I actually enjoy cleaning out my fridge and making something FAB, I feel whole again. xxoo

  6. This frittata is awesome! It reminds me of when I used to eat them in Italy :), Miriam@Meatless Meals For Meat Eaters

  7. I love this! I haven't had a frittata in so long, but I think it's time to change that! :)

  8. I love recipes like this because I have such a hard time using up everything in my fridge and I hate wasting food! I'll keep this one in mind next time :)

  9. I love this! perfect recipe to clean out the fridge! I do it alll the time :)

  10. That looks simply wonderful! I really do wish I had any of those ingredients in my kitchen right now. lol

    Happy Saturday!

  11. I love frittatas and soups for using up all the leftover bits in the fridge :)
    Awesome post!

  12. Mmmm that looks perfectly browned from the broiler. Nice job, girl!
    I love frittatas :)

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