This Fridge Raid Frittata is super adaptable to use up what you have in your own stores to use up and enjoy. This is a great quick recipe for when you want to avoid food waste (always), avoid a trip to the shops, avoid take out but still create something nourishing that will not have you spending hours in the kitchen. I hope you enjoy.

Fridge Raid Frittata

OK, so first up, I will say that frittatas are not the sexiest dinners going around. They are instead your practical but loving friend. Your friend that is there for you at the end of the day when you might be feeling a little weary & you have a strong touch of the ‘I cannot be bothered being in this kitchen’, and they will hold your hand and gift you with something nourishing without too much fuss or effort on your part.

I have said it before, but truly, the humble egg is far too often overlooked by us all when it comes to the question ‘what’s for dinner’. We can create a whole lot of magic with these darlings. Think of dishes like Shakshuka, A great quiche or mini quiche; Ham and egg tarts; Asia style rice bowls; fried rice with fried eggs (there’s a great & easy recipe in my cookbook ‘Family’ and of course, there is 101 ways with frittata.

So let me show one version of frittata. It is a great and flexible recipe. One that I like to call Fridge Raid Frittata.

This Fridge Raid Frittata is super versatile. If you would like to, you might fancy adding some bacon or pancetta or tinned sustainable tuna or salmon.

There is a video here to help that goes for just 4 minutes & I promise you dinner will be ready in a flash. No more than 30 minutes total time & 15 of that is in the oven.

Fridge Raid Frittata – The Recipe 

In terms of vegetables, the purpose here is to use up what we have. You’ll want 5 or so cups in total. Vegetables that work well are cauliflower florets, broccoli, capsicum, carrot, pumpkin, sweet potatoes, caramelised onions if you have any in the fridge, spinach leaves, kale, mushrooms etc.

2 tablespoons of extra virgin olive oil
1 onion, diced (or use 2-3 spring onions)
1 red capsicum
1-2 carrots, finely grated
2 cloves of garlic, peeled and finely diced or use a garlic crusher
1/2 teaspoon of sea salt
Freshly cracked black pepper
Your choice of dried spices – I recommend using 1 teaspoon of sweet smoked paprika, 1 teaspoon if ground cumin or 1/2 teaspoon of dried thyme plus a pinch of chilli flakes
A few florets of cauliflower or broccoli, chopped
8-10 eggs (you will need 10 if using the larger size pan, like I did), whisked
2 tablespoons of milk
A good handful of baby spinach leaves or alternatively use rocket or 6 or so stems of kale, ripped off the spine & leaves chopped
2/3 cup of feta or mozzarella or parmesan or goats cheese (again, using what you have)
2 tablespoons of chopped herbs (optional) such as parsley, dill, oregano, thyme

Heat 2 tablespoons of extra virgin olive oil in an oven proof pan over medium heat. I used a 30 cm pan but 22-26 cm is likely ideal.

Add the onion and capsicum and sauté for approximately five minutes, stirring from time to time. Add the grated carrot and cook until it is smelling sweet and it has softened (approx. three minutes). Add the garlic & stir for 30 seconds. Add a drizzle more oil, if required.

Add the cauliflower (or broccoli) and cook for five minutes. Add the salt, pepper & spices.

Whisk together the eggs and a little sea salt & pepper and combine with the milk.

Add the kale or baby spinach to the egg mixture and add this egg mix to the pan. Gently distribute across the pan.

Top with cheese and bake for 15 to 20 minutes or until the eggs are set.

Optional – drizzle with a little extra virgin olive oil, before serving & season to taste and serve.

Nellie

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