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Vegetable Scrap Frittata

Veggie Scrap Frittata
Iliza Shlesinger


  • Veggie scraps, like the stalks from two heads of broccoli, diced
  • Alliums, like shallots or garlic or onions, sliced
  • 4 eggs
  • A glug of milk or half-and-half or any liquid of your choosing
  • A hefty amount of butter or olive oil to grease the pan and cook the veg
  • 1 pinch crushed red pepper flakes (optional)
  • Salt and freshly ground black pepper
  • Grated cheese of your choosing
  • Any fresh herbs you have on hand

Chef notes

Clear out the fridge with this amazing recipe that's perfect for breakfast or brunch. Use things like broccoli stems, bits of cheese, any other leftover food items and some milk for a perfect frittata.

Cooking equipment required: a nonstick skillet (the wider it is, the thinner the frittata will be — I use a medium one, like 10 to 12 inches) and a rubber spatula or wooden spoon.


This is a super loose and easy process to riff on. Think of it this way: You're sautéing up a bunch of stuff that will taste good in eggs. That's it. Fry them up in a pan, add eggs and cheese, stir to combine, then transfer under the broiler until the top is browned to your liking.


First, turn on your broiler. You can start at low and then crank it to high at the end to get it a little more browned.


Now, just make sure that your vegetables and alliums are all prepped. Meanwhile, whisk your eggs in a bowl with a small glug of liquid (I use milk) until nicely combined and set aside.


Now place the nonstick pan over medium heat and add the fat (I use a little butter and a little olive oil). Add the alliums and sauté until translucent and starting to brown around the edges. Next, add the vegetables and chili flakes (if using) and season with salt and pepper. Continue cooking until they are cooked to your liking — I like it with a touch of bite left to contrast with the eggs.


Now add a touch more fat and the eggs, as well as most of the cheese and any fresh herbs, if using. Stir quickly to combine evenly and season with salt and pepper. Top with the remaining cheese. Use your spatula to circle around the edge of the frittata, then place under the broiler. (You can also just cook it in a 400°F oven.)


Keep an eye on it and cook until the eggs are set and the top is browned to your liking. If you think the eggs are mostly done but you want the top more browned, crank the broiler to high and let it finish briefly. This whole broiler process should only take a few minutes.