breakfast / the main course

The Veggie Frittata for a lot-a Leftovers

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With this Veggie Frittata recipe in your back pocket, you’ll never look at leftovers the same again. An extra onion half and a lumpy tomato are no longer burdens, but an opportunity to make a fancy breakfast frittata. While this recipe lists specific ingredients, it’s really just what we had leftover. So feel free to go rogue and add squash, olives, bacon, cheese, brown rice, carrots, cauliflower, asparagus, mushrooms, or whatever!

veggie frittata slice coming out of the pan for all your leftovers

Makes 8 servings


  • 1 onion, diced
  • 2 tbsp butter or oil
  • 2 cups veggies, roughly chopped (cherry tomatoes, broccoli, mushrooms, peppers, or squash work well)
  • 1 cup leafy greens of choice, chopped
  • 12 eggs
  • ½ cup milk
  • 1 cup cheese of choice, shredded (feel free to use whatever cheese you have in the fridge)
  • ½ tsp red pepper flakes
  • ½ tsp salt
  • ½ tsp cracked black pepper


  1. Preheat oven to 375℉. 
  2. In a large bowl, beat eggs and whisk in milk and cheese. Set aside.
  3. Heat butter or oil in a 14-inch cast-iron pan on medium heat. Add diced onion and cook until soft and browned for about 5 minutes. Add cherry tomatoes, broccoli, and leafy greens to the pan and saute for 3-4 minutes. 
  4. Distribute veggies evenly over the bottom of the pan and pour the egg mixture on top.
  5. Let sit for a couple of minutes for the edges to set. Place in the oven and bake for 30-35 minutes, or until a knife comes out clean. Cool slightly before cutting. 

Recipe Notes and Variations

  • Whipping up a tasty veggie frittata from your leftovers is one of the easiest ways to feed a crowd. And like a good shakshuka, ithas the added perk of being servable straight out of the pan.
  • We recommend this recipe with bacon and ricotta if you’re looking for a meatier frittata option.


  • Gary Cline
    June 2, 2021 at 8:06 pm

    I do this all the time,but I put the cheese on top and sprinkle paprika across the top. I have cast iron,but I like nonstick for this.And you can put almost anything you want in it,spice it up a little,most of the time for breakfast. Mostly for two people, four or five eggs.🍳

    • Imperfect
      June 5, 2021 at 12:22 am

      Love that you love this so much! 💚

  • Anna Mae
    June 2, 2021 at 9:04 pm

    will definitely try this!

    • Imperfect
      June 3, 2021 at 10:36 pm

      So happy to hear this! 💚

  • Kim
    June 14, 2021 at 1:02 pm

    Love this! It was so easy. I tossed in some mushrooms and sweet bell peppers that were going to waste, and it’s delicious! Just a little kosher salt and fresh-ground pepper brought it all together. Thank you!

    • Imperfect Foods
      June 15, 2021 at 9:03 pm

      Sounds fantastic! Glad you make this egg-cellent food waste fighting dish!


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