This is the frittata I make when I need to use things up before they go bad. A half capsicum, a few mushrooms, some asparagus that’s been sitting in the crisper a bit too long, good eggs from the markets — it all goes into one pan and gets finished under the grill.
Sometimes I add roasted sweet potato — if I have some already cooked, it goes in; if not, I simply leave it out. Everything else is cooked fresh in the pan before the eggs go in. It’s not a strict recipe so much as a reliable method, and it’s exactly the kind of easy frittata recipe that suits busy midweeks when you still want something decent to eat.
I usually serve it with a simple leaf salad dressed with lemon and olive oil and call it dinner.
Why You’ll Love This Recipe
- A genuine clear-out-the-fridge meal
- One pan, minimal washing up
- Easy to adapt to whatever vegetables you have
- Works just as well for lunch the next day
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Ingredients Explained
Eggs
Good-quality eggs really matter here. They’re the backbone of the dish, so I always use organic eggs from the markets when I can. If you enjoy practical, egg-based meals like this, my Mum’s Spinach & Cottage Cheese Quiche is another reliable option to have on hand.
Vegetables
This version uses onion, mushrooms, capsicum, asparagus and sweet potato, but the method is what matters rather than the exact mix. It’s the same flexible, low-fuss approach I use in other everyday meals, like this Mediterranean Baked Fish with Potatoes and Olives, where ingredients shift depending on what’s available.
Sweet Potato
Roasted sweet potato adds a bit of sweetness and substance. It must be cooked before adding — usually leftovers from another meal. If I don’t have any, I simply leave it out.
Goat’s Cheese
Meredith goat’s cheese gives small pockets of creaminess and salt. I like to dot it over the top rather than mix it through so it doesn’t dominate the eggs or vegetables.
Pro Tips
- Use a smaller ovenproof frypan (22–24 cm) so the frittata has some height
- Keep the heat low — the eggs should set gently, not fry
- Let the frittata rest briefly before slicing for cleaner cuts
Storage
Leftovers keep well in the fridge for up to 2 days. Bring to room temperature before eating, or warm gently.
FAQs
Can I change the vegetables?
Yes. This recipe is designed to be flexible and works well as a quick midweek frittata — just make sure everything is cooked before the eggs go in.
Do I have to use goat’s cheese?
No. Feta or a small amount of cheddar also work well, or you can leave the cheese out altogether.
Final Thoughts
This is the kind of one pan frittata that quietly earns its place in the rotation. It doesn’t rely on clever tricks or perfect ingredients — just a solid method and a bit of common sense. Once you’ve made it a few times, you stop thinking of it as a recipe and start using it as a framework, which is exactly how I cook most midweek meals. It’s practical, forgiving, and genuinely useful, especially on nights when the fridge is looking a bit bare but you still want something you actually feel like eating.
Clear-Out-the-Fridge Frittata
Equipment
- 22–24 cm ovenproof frypan
- Mixing Bowl
- Fork or whisk
Ingredients
- 6 large organic eggs
- 2 tbsp olive oil
- ½ red onion thinly sliced
- 1 cup mushrooms sliced
- ½ red capsicum sliced
- 1 cup roasted sweet potato cut into small cubes (optional)
- ½ bunch asparagus trimmed (left whole)
- ½ cup cherry tomatoes halved (optional)
- 60 g Meredith goat’s cheese broken into chunks
- Sea salt to taste
- Freshly ground black pepper to taste
Instructions
- Preheat the grill (broiler) to medium-high.
- Lightly beat the eggs in a bowl with a pinch of salt and pepper. Set aside.
- Heat the olive oil in a 22–24 cm ovenproof frypan over medium heat.
- Add the red onion and cook for 3–4 minutes until softened.
- Add the mushrooms and capsicum and cook until the mushrooms release their moisture and the pan is mostly dry.
- Add the roasted sweet potato (if using) and scatter it evenly through the pan.
- Reduce the heat to low and pour the beaten eggs evenly over the vegetables.
- Arrange the asparagus spears and cherry tomatoes (if using) cut-side up on top, pressing them gently so they are partially submerged but still visible.
- Dot the goat’s cheese over the top.
- Cook gently on the stovetop for 6–8 minutes, until the edges are set but the centre is still slightly soft.
- Transfer the pan under the grill and cook for 3–5 minutes, until just set and lightly golden on top.
- Remove from the grill and rest for 5 minutes before slicing.
Video
Notes
- Aim for 2–3 cups of vegetables in total.
- Sweet potato must be cooked before adding — leftovers work best.
- Keeping the asparagus whole and adding tomatoes only on top improves presentation and makes slicing easier.
- Serve with a simple leaf salad dressed with lemon juice and olive oil.
Nutrition
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