This is one of my easy creations that is made exclusively from kitchen scraps you would normally just toss in the trash. I created this veggie frittata recipe from veggie kitchen scraps that I saved throughout the week. Scraps included things like broccoli, bell peppers, carrots, celery, green beans and shredded cabbage. I also saved leftover cheese from meals throughout the weeks, knowing that I could use them for things like this. Lastly, we use a lot of egg whites but not so much the yolk. I also saved egg yolks in the freezer for meals like this.
*because this recipe has a high amount of yolk it is higher in fat than your typical vegetable frittata. This recipe was created as a way to use up scraps, so we weren’t too concerned with the fat content.
There is no right amount of anything for this recipe. I literally saved scraps and through them together to make this. As you can see there are approximately 9 yolks used in this frittata. There’s also egg whites.
Whip eggs, season eggs with salt/pepper and any other seasonings before adding other ingredients. Chop vegetables and throw into egg mixture. Add half the cheese to mixture. Oil a baking dish and pour ingredients into it. Add remainder of cheese. Bake on 350 for approximately 30 minutes or until a fork comes out clean.
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