This easy-to-assemble veggie frittata recipe makes use of leftover crudites, a party staple. We all end up with leftover veggies from the crudite platter – especially this time of year – so why not give ’em a (delicious) second life at breakfast time?
Every respectable party needs some crudites, am I right? Snack-size raw veggies with a dip or two make for happy snacking party-goers. Depending on my willpower status, sometimes I dip and other times I refrain from such fattening extras, smug with silent pride as I munch my plain piece of celery.
The latter rarely happens. Especially lately.
What usually does happen? Leftover crudites. Carrots, celery, green onions, peppers, broccoli … they get piled in a baggie at the end of the night, and shoved to the back of the fridge.
I say, give the leftover crudites new life! Bring ’em out the next morning, cut ’em up, and stick ’em in a frittata! Rise, leftover crudites, rise!
Well, except for the veggies that won’t cook up so deliciously, like cucumbers and radishes. Sorry, little buddies.
Using the six eggs to two or so cups veggies to one cup cheese ratio as a rough guide (which I first learned of thanks to Tea Austen and her glorious Clean Out The Fridge Frittata), this frittata makes for a delicious breakfast either in a single layer … or even sandwich together a couple of slices with a nice bit of cheese melted in the middle.
Leftover Crudite Frittata
- 1 - 2 tablespoons olive oil
- Roughly 2 1/2 cups chopped leftover crudites like carrot and celery sticks (peppers, green onions, broccoli, cauliflower, mushrooms, etc. (I'd recommend skipping the cucumbers, radishes, and anything else that generally doesn't cook up that well, unless you're more daring than me.))
- 1/2 teaspoon dried rosemary (optional)
- 6 large eggs
- 1 cup shredded cheese like cheddar or monterey jack - or whatever else floats your boat
- 1/2 teaspoon salt
- Fresh ground pepper to taste
- Heat the oven to 350 degrees Fahrenheit.
- Cut the veggies into small pieces. You want 2 1/2 cups or so of diced vegetables.
- In a 8- or 10-inch cast iron skillet, heat the olive oil over medium heat.
- Add the veggies, and saute over medium heat until they're tender, about 10 minutes.
- Stir in the rosemary, if using, and cook for another minute or so more.
- Remove from heat.
- Crack the eggs into a medium bowl, and whisk together.
- Stir in the salt, pepper, and cheese.
- Pour the egg and cheese mixture into the cast iron skillet, and stir, mixing the vegetables with the egg mixture.
- Move the skillet to the oven and bake for about 15 minutes, until the middle is set (it doesn't jiggle when you shake the pan a little).
- Cut into slices and serve plain or with salsa. Or double-decker with some cheese in the middle. Yum.