Leftovers Frittatta

Leftovers Frittatta

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Joan McGrath


This is from my "OMG got no money & fridge is nearly empty" collection. I make it for the two of us, but it actually makes enough for two dinners, so I've listed it as for 4 people. Jazz it up with a vidalia onion and prosciutto and bacon when your budget is flush!


★★★★★ 2 votes

4 large servings
25 Min
35 Min


  • 3 medium
  • 1 medium
    onion, thin slices
  • 1/2 medium
    green pepper, diced
  • 1/2 medium
    zucchina, halved and then diced
  • 3 Tbsp
    olive oil, extra virgin
  • 5 large
  • 1/2 c
    2% milk
  • 1/2
    boiled ham, sliced
  • 1 c
    shredded cheddar
  • 3 tsp
    pampered chef citrus & basil spice
  • 3 tsp
    dried cilantro
  • ·
    sea salt per your own taste/health
  • ·
    ground fresh black pepper as per salt

How to Make Leftovers Frittatta


  1. Preheat oven to 350 degrees.
    1. Slice potatoes into 1/8 in. slices. Parboil (no salt in water) until half cooked.
    2. Pan saute onions, green pepper and zucchini in EVOO until half cooked (onions translucent stage).
    3. Spray 9x13 2in. deep baking dish with Olive Oil spray.
  2. 4. Fill dish with zucchini mix. Add dry spices.
    5. Cover with potato slices. Add salt & pepper.
    6. Whisk eggs with milk. Pour over potatoes evenly.
    7. Sprinkle cheddar cheese over top.
  3. 8. Bake uncovered in oven for 35 minutes, or until it bubbles evenly throughout the pan.
    9. Let it rest approximately 10 minutes before serving.

Printable Recipe Card

About Leftovers Frittatta

Course/Dish: Other Main Dishes

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