Fridge-Clean-Out Frittata (Video)
Fridge-Clean-Out Frittata
Got bits and bobs sitting in the fridge? This frittata is your go-to solution for using up veggies, cheese, herbs—or even last night’s roast chicken. It’s versatile, hearty, and absolutely delicious.
| DIETARIES | SERVES | PREP TIME | COOK TIME |
|---|---|---|---|
| GF | VEG | 6-8 | 15 MINS | 30 MINS |
INGREDIENTS
2 Tbsp olive oil
1 clove garlic, crushed
2 onions, sliced
3–4 large potatoes, par-cooked and sliced into 1cm rounds (see notes)
2 cups of assorted vegetables (we used 1½ bunches broccolini)
1 handful spinach
10 eggs
½ cup fresh herbs, chopped
1½ cups grated cheese (use any mix—feta, cheddar, parmesan, etc.)
Optional
Crumbled feta
Diced tomato for topping
METHOD
Preheat oven to 200°C (fan forced).
Par-cook potatoes: Boil whole, unpeeled for about 7 minutes. Cool, peel if needed, and slice into 1cm rounds.
In an ovenproof pan, infuse olive oil with garlic, then add onions and sauté until soft (around 10 mins). Remove half the onions and set aside.
Off heat, layer half the potatoes into the pan. Top with veggies and half of the cheese.
Repeat with remaining potatoes, vegetables, and cheese.
Whisk eggs in a bowl, stir through fresh herbs and season. Pour evenly over the layered vegetables.
Scatter reserved onions and remaining cheese on top.
Return pan to stovetop. Cook on medium heat until the egg begins to set and bubble.
Transfer to the oven and bake until just set in the centre and the top is golden (15–20 mins).
Let cool for 10 minutes before serving. Slice and enjoy warm or cold!
Key Ingredients
Eggs
Cheese (whatever’s in the drawer!)
Potatoes
Any veggies that need using
Fresh herbs
Perfect For
A midweek meal, Sunday fridge clean-out, or lunchbox filler that’s anything but boring. It’s your new favourite no-recipe recipe!
What Makes It Special?
No Waste, All Taste: It’s your fridge's second chance to shine. Use whatever you’ve got!
One-Pan Wonder: A complete meal baked in a single dish—hello, easy cleanup.
Customisable: Vegetarian, meaty, cheesy, herby—you choose the adventure.
Lunchbox-Friendly: Serve it warm or cold, at breakfast, lunch, or dinner.
Explore more full videos on my YouTube channel @kateflowerfood
Cook’s Notes
Add bacon, ham or leftover roast chicken for a protein boost.
Jars of artichokes, asparagus, or even frozen peas work a treat.
Spice it up with smoked paprika, dried oregano, or chilli flakes stirred through the egg mixture.
This keeps beautifully in the fridge and reheats well, or can be eaten cold on the go.