Fridge Frittata Recipe

As the name suggests, this Fridge Frittata Recipe is a go-to whenever we have things in the fridge that need to be eaten. We hate throwing out food, and with this dish we can give even the wrinkliest ingredients a new lease of life! 

This dish is simple, quick, healthy, cheap and delicious. You can serve this for breakfast, lunch, dinner or a snack. We will sometimes make a batch of this in a muffin tin, then every morning pop one or two frittata muffins in the microwave for a minute and bingo – a healthy, filling, protein packed breakfast (and you’ve had veggies before 8am which is pretty impressive). Add a slice of toast, a side salad and some sauces to make it a complete meal.  

Fridge Frittatas make a delicious meal of odds and ends in the fridge

Essential Ingredients: 

• Drumanilra Organic Eggs (Why Organic Eggs? Read our blog here!)
• Salt, pepper & a dash of oil or butter 

Optional extras: 

Here is where the recipe gets a bit looser! It is totally acceptable to raid your fridge and find anything that needs to be eaten and add it in! We have used (and loved): 

• Cheese: Goats Cheese, Cheddar, Mozzarella and Brie 
• Leafy Greens: Kale, Spinach, Rocket 
• Green Veg: Leeks, Broccoli, Courgettes 
• Veggies: Mushrooms, Peppers, Peas, Tomatoes (we know they’re a fruit) 
• Potatoes or Sweet Potatoes (Dice & roast or air fry these before adding) 
• Meats: Ham, Cured Meats (prosciutto is a winner!), Chorizo, Bacon (pre-cook), Smoked Salmon 
• Dairy: you can add cream, full fat milk, sour cream, crème fraiche or yogurt to your egg mix to boost creaminess 
• Fresh Herbs: Parsley, Chives, Dill, Basil 

It just so happens that you can get all of these ingredients in the Honestly Farm Kitchens Farm Shops! 

Method: 

1. Heat a little oil in a pan, and gently cook down your fillings (peppers, spinach, mushrooms, whatever happened to be in the fridge!) This is really important as spinach, mushrooms and courgettes for example release a lot of water when they cook, not good for your omelette.  
2. Season and stir.  
3. If using potatoes or sweet potatoes, chop these into smaller cubes and pop in the air fryer or oven until soft.
4. Drain your fillings to remove any excess water.  
5. Beat 4 eggs in a jug, along with any dairy you are using, season well.
6. Add filling to a baking dish, frying pan or muffin tin and pour over egg mix.
7. In the oven: Bake at 180 until the centre isn’t wobbly. 
8. Hob / Grill combo: Cook on a medium heat on the hob until the edges are cooked, then pop under the grill until the centre is cooked and firm. It never hurts to sprinkle some extra cheese on top for the last few minutes.
9. Tip out onto a plate and serve immediately or pop in the fridge to have on hand when you need it! 

Make in a muffin tin for a grab-and-go breakfast, lunch or snack!

How many eggs to use? 

Depends on your dish, but we find that 4 beaten eggs is perfect for a 6 muffin tray for example, with a soup spoon of filling each. You want enough to fill your dish just over halfway, the toppings will make up for the rest. It’s okay to eyeball it!  

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