Easy Baked Frittata: The Last Chance For All Your Unused Vegetables (Template Recipe)

I find myself making omelets, scrambles and frittatas every week (or weekend) to use up all my leftover veggies.

There’s no better feeling than using up everything you buy and baked frittatas are the perfect vehicle for odds and ends that get left behind in your fridge — even the ones that are about to go bad.

This recipe has A LOT of room for customization, so let’s get into it.

The foundation is simply eggs, milk, salt and pepper. The rest is up to you!

Vegetables that work in frittatas (from hardest to softest):

• potatoes of any kind: Yukon gold, fingerling, sweet potato, russet etc
• Hard squashes like butternut squash, acorn squash and pumpkin
• Brussels sprouts
• green beans
• broccoli
• cauliflower
• eggplant
• mushrooms
• asparagus
• leeks
• onion of any kind
• shallots
• peppers of any kind
• zucchini
• peas
• summer squash
• tomatoes
• greens of any kind

Veggies that don’t work: super watery veggies that shouldn’t be cooked like cucumbers and very sweet veggies like corn and carrots.

You can also add leftover cheese and herbs to your frittata! 

How to cook veggies to go in a baked frittata:

From the list above, the ones highlighted in green need to be cooked for about 10-15 minutes (chopped small so they cook fast!) before baking them into a frittata. You can choose to roast them (since you’re using the oven anyway) or quickly sautee them in 1 TBSP of oil in a skillet on the stove. Cover the pan to get them to cook faster.

The remaining veggies can go into a frittata raw or lightly steamed in the microwave.

Want to add meat?

Cooked sausage, bacon and ground meat go really well in frittatas too! Just make sure it’s cooked before you add it to the egg mixture.

The best ways to eat a meal prepped frittata at breakfast (or any meal you want)

I like to reheat mine in the microwave for a minute, add a few drops of hot sauce and enjoy it “plain.”

But you can use the baked frittata as a filling for a sandwich or wrap, or just eat it with a slice of toast on the side!

As you can see, I sliced mine into four pieces, but how many servings you get out of this depends on what you eat it with. If you eat it with bread, a smaller piece could be filling enough. Without bread, you might need a larger piece to fill you up.

Storage & reheating notes:

This baked frittata can last in the fridge for up to 5 days and in the freezer for up to 6 months. It reheats well in the microwave, on the stove, in the oven or in the toaster oven (covered so it doesn’t dry out).  You can also eat it cold or at room temp!

Happy prepping!