Use-It-Up Frittata

Problem: You’ve got a couple of leftover side dishes stacked in the fridge and don’t know what to do with them. Solution: This easy frittata recipe, which allows you to transform the remains of meals that once were into something totally new. What’s more, this stand-by egg dish is appropriate for breakfast, brunch, or dinner—and even works well as the filling for a take-it-to-work sandwich. And since this frittata contains no meat (although it could if you wanted it to) and no crust (looking at you, quiche), it’s easily adapted to suit any dietary requirements: Gluten-free? Don’t use wheat-based grains! Dairy-free? Skip the cheese!

Nearly any combo of roasted vegetables, cooked grains, and cheese (or no cheese) will do here. If you need some pairing inspiration, consider the following combos: zucchini + farro + Gruyère. Cherry tomatoes + wheat berries + goat cheese. Red bell peppers + rice + feta. Corn + quinoa + Cotija or Parmesan cheese. And, if you’re out of grains, but have roasted or boiled potatoes on hand, know that those make a great add-in too.

It’s important to use a nonstick pan or a well-seasoned cast-iron skillet here—no one loves a stuck-on frittata. Cooking this dish entirely on a stovetop and flipping it like a Spanish tortilla allows you to get brown edges on all sides while maintaining a custardy center. Too scared to flip? Simply put a lid on once the eggs start to set, turn down the heat, and let it go for about 5 minutes or until cooked through.

Editor’s note: The recipe was originally published in July 2017.