To the right hand side of the image is two rectangular slices of fritatta sit on a big white plate with some lettuce leaves. On the left hand side of the image is a smaller, yellow and white plate with one slice of frittata and a dollop of tomato ketchup. In the bottom of the image is the full fridge-raid frittata traybake.

Family Fridge-Raid Frittata

This family fridge-raid frittata is another great recipe to use up leftovers, or any miserable veggies still lurking in your fridge.

The great thing about this recipe is that you can fill it with whatever you have to hand: cooked chicken, chorizo, mushrooms, ham, crumbled cheese, cherry tomatoes - the list is endless!

Prep: 5 mins | Cook: 20 mins

Serves 4 (6 with salad and sides) people

Home > Recipes > Family Fridge-Raid Frittata

Ingredients

  • 8 large FREE eggs
  • 1 tsp garlic granules
  • 1 tsp onion granules
  • 60ml milk
  • Sea salt & cracked black pepper
  • 1 pepper, diced
  • 2 - 3 spring onions, chopped
  • 120g frozen peas
  • 80g small broccoli florets
  • 50g cheese, grated

Method

  1. Preheat oven to 200C/180C fan/gas 6.
  2. Crack the eggs into a large jug and add the garlic and onion granules. Pour in the milk, season with salt and pepper and whisk to combine all the ingredients.
  3. Add the diced pepper, spring onion, pea and broccoli to the egg mixture before carefully pouring into the prepared baking tin.
  4. Sprinkle the grated cheese over the top before carefully placing in the preheated oven. Bake for 20 - 25 minutes until the frittata has risen and turned beautifully golden. Remove from the oven and allow to sit for 5 minutes (this make slicing and serving a lot easier!).
  5. Serve alongside sauce of your choice - tomato or chilli - as well as crispy potatoes and a seasonal salad.

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