You know that moment when you realize you have about five foods in your fridge that are all on the fritz and you have NO 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 all been there! The solution? Fritatta-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 fritatta.
10-12 large eggs, whites & yolks separated
1 medium onion or leek, finely chopped
2 big handfuls of leafy greens
1-2 cups of any extra veggies (e.g. radishes, turnip, mushrooms, etc)
1/4 cup cheese (any kind)
2 teaspoons sea salt
1⁄2 teaspoon black pepper
1⁄4 cup fresh herbs (optional)
Preheat oven to 350 degrees F. Separate the egg whites and yolks into separate bowls. Whisk egg whites until frothy, then whisk in egg yolks to combine. Stir in 1.5 teaspoons salt, pepper and 1⁄2 the herbs. Set aside.
In a 10-inch nonstick, ovenproof skillet heat olive oil on medium-high. Add in the onion or leek, season with salt and pepper and sauté until golden brown. Add in the greens 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 extra vegetables and cheese.
Let cook undisturbed for 5-7 minutes or until the edges are set and just getting brown, but the interior part is still wobbly when you shake the pan.
Put the entire pan in the oven and cook for 20-25 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.