Last Minute Frittata

I am home alone for dinner tonight…always a good time for eggs. I have to admit eggs for dinner is not Murray’s fav supper, but I like it so this is a great opportunity to make eggs! He can eat the leftover fritter for breakfast tomorrow!

I did not really have a recipe but I can write down one! It took no time at all to cut up some veg, saute them, whisk the eggs, add milk salt & pepper …& cook it! It was very satisfying …eggs & toast for dinner. I looked up frittata on the internet just to confirm how I thought I should make it….so I read how to make a frittata on kitchn  so I was inspired by them!

The vegetables I used were what I had on hand in the fridge & in the freezer…you can use any vegetables you have available that you like to eat…mushrooms, onions, broccoli, tomatoes, white potatoes, etc  whatever you like


Here is the recipe

1/4 red pepper

1 small carrot

1 small sweet potato

I had some frozen veg so I added about 3 cauliflower florets & some frozen spinach


1 tbsp oil

6 eggs

1/4 cup milk

salt & pepper

2 handfuls of grated cheddar cheese


Preheat the oven to 400f

  1. Slice & chop the red pepper, grate the carrot & sweet potato ( you can spiralize the potato if you want!) Set these aside..
  2. Prepare whatever vegetables you want to use by cutting them into small pieces
  3. Use a cast iron skillet or a skillet that can go in the oven….
  4. Heat the oil in the skillet & add the prepared vegetables & cook them until they are soft. Stir often to avoid the vegetables from burning & sticking to the pan
  5. While the vegetables are cooking, whisk the eggs & milk together. Season with salt & pepper to taste
  6. Pour the egg mixture over the cooked vegetables
  7. Sprinkle the cheese over the egg & vegetables
  8. Cook over medium heat until the edges look firm
  9. Put the pan in the oven to bake for about 10-15 minutes until the eggs are cooked through
  10. Remove from the oven
  11. Cut into wedges to serve