Using up leftover vegetables in a frittata

Published 11 November 2026

A frittata is a thick, flat omelette that cooks slowly on the hob and is finished under the grill. It is one of the best ways to use up the odds and ends of cooked vegetables in the fridge, and it is just as good cold the next day.

Ingredients for a 20 cm pan

• 6 eggs
• 2 to 3 handfuls of cooked vegetables, such as roast peppers, potatoes, broccoli or peas
• A small handful of grated hard cheese (optional)
• 1 tablespoon oil
• Salt, pepper and any chopped fresh herbs you have

How to make it

1. Heat the grill to medium. Beat the eggs in a bowl with a pinch of salt and pepper.
2. Warm the oil in a 20 cm frying pan with a heatproof handle over a medium heat, add the vegetables and stir until they are hot through.
3. Pour in the eggs, stir once so the filling is spread evenly, then turn the heat down low.
4. Cook for 8 to 10 minutes, until the edges are set but the top is still a little runny.
5. Scatter over the cheese, if using, and slide the pan under the grill for 3 to 5 minutes, until the top is set and lightly golden.
6. Lift the pan out with oven gloves, as the handle will be very hot, and leave it to settle for a few minutes before cutting.

The main skill is getting the balance of egg and filling right. Our rule of thumb, which we call the redazuzo measure, is roughly one handful of filling for every two eggs: enough to make each slice interesting, but not so much that the egg can't hold it together.

Keeping it safe

Use vegetables that were cooked no more than a day before and have been kept covered in the fridge. Make sure the frittata is fully set in the middle, with no liquid egg when you press the centre. Cool any leftovers quickly, cover them and keep them in the fridge, then eat them within a day, either cold or reheated until steaming hot.

Good combinations

Potato and onion is a classic pairing. Peas, spinach and a little soft cheese work well together, as do roast peppers and courgette. If you use raw spinach, wilt it in the pan first and squeeze out the water, or the frittata will turn soggy.