Stovetop leftover vegetable frittata

veg_frittata.jpg

Frittata, a thick Italian omelette, is an egg dish that’s great hot or cold. It’s perfect picnic fare, which means it’s also great for bento. The usual frittata recipe calls for baking it in the oven, but it’s hard to find the time to heat up the oven and then bake something on a weekday morning. This method of cooking it on the stovetop appeared in the April issue of kyou no ryouri (Today’s Cooking) magazine. The total cooking time is only about 10-15 minutes.

The original recipe just used broccoli, but I used a mix of steamed broccoli and the ever-useful red pepper and onion confit . You could make it with any cooked vegetable mix, so it’s a great way of using up leftovers. You could add chopped up leftover meat to this too if you like. Cheap, frugal and tasty!

Recipe: Stovetop frittata with leftover vegetables

Makes 2 to 4 portions.

  • 4 eggs
  • 1 cup chopped up cooked vegetables - rather overcooked, limp vegetables are fine for this
  • 1 Tbs. grated sharp cheese such as Parmesan or Grana Padano
  • Salt and pepper
  • Olive oil

Equipment needed: a small non-stick frying pan, a larger nonstick frying pan

Take any combination of pre-cooked chopped up vegetables, or use a frozen vegetable mix.. Heat up the larger frying pan and put in the vegetables with no added oil, and stir around rapidly to evaporate as much moisture as you can, scraping off any bits that get stuck. Season if necessary with a little salt and pepper. Set aside. (You can do this part ahead of time.)

Heat up the smaller frying pan with about 1/2 Tbs. of olive oil. Beat the eggs with the cheese, salt and pepper. Pour the egg into the hot pan, and let cook about 30 seconds, then put in the vegetables, spreading out evenly.

Lower the heat to medium-low and put on a lid, and let cook for about 5 minutes. Turn over, replace lid and cook for an additional 2-3 minutes.

Take off the heat and cut into wedges.

You can make this the night before. It will keep well-wrapped in the refrigerator for a couple of days.

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I make fritatta all the

I make fritatta all the time! It’s such a great way to use up leftovers.

The way I do it is to start it on the stovetop, then end it under a broiler. It takes probably about the same amount of time… maybe a skosh longer.

nice to use leftover

I like it very much with mushrooms (fresh or canned) and onion.

potatoes too

Sometimes, if I have them, I brown up some leftover potatoes (small bits) and add them to my fritatta. Also, your photography is always so beautiful!

also use oven

I make it all the time too, using whatever leftovers I have in the refrigerator. I think traditional frittata has pasta or other starch in it as the main filler (I usually use pasta but sometimes rice). I start on the stovetop and then put it under the broiler briefly to make it puff and make the cheese melt that I sprinkle on top. I like frittata much better than quiche.

No oven!

The usual -as we cook it- frittata never sees the oven.
The recipe given is right, but we use mostly sliced onions and/or potatoes... there's also no limit to what you can put in a frittata
Also, there's no pasta or rice, usually, but iI heard of a "frittata di spaghetti", said to be really tasty, made with leftovers, plain spaghetti.

Other types of pasta leftovers are baked ("pasta al forno"), but they are more similar to lasagne than to frittata :)

Re: Stovetop leftover vegetable frittata

I tried this, only, because I am a lowly poor college student, it was a slice of american cheese, some taco seasoning, and crushed potato chips.

It turned out great for me.

Re: Stovetop leftover vegetable frittata

I use only 1 pan. Leave the veggies in the large one and pour the eggs over. Cover. Instead of trying to turn it, lift and let the runny egg run under the bottom and lid it again, then add the cheese.
The college student version actually sounds yummy! Being broke makes you more creative!

Re: Stovetop leftover vegetable frittata

As our oven seems to be adding a multiplier to our gas bill, we limit its uses. We tried this recipe a couple of days ago with sautéed onion and endive. Though I'd hoped to have some leftovers for a bento, the whole frittata was gobbled up! Definitely a success.

Re: Stovetop leftover vegetable frittata

Onion and endive sounds like a great combination!

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