Tasks To Traditions: Make a Clean-Out-The-Fridge Frittata

By: Martie Duncan, InSinkErator® Subject Matter Expert

Use This Budget-Friendly Solution To Make An Easy Meal

Fact: I am a procrastinator of the worst sort when it comes to some household chores, and cleaning out the fridge used to be one of those things I’d neglect until I just had to do it. Now, when I am home, Sundays are always clean-out-the-fridge night in my kitchen. I’ve turned a dreaded task into a fun tradition that results in a delicious, budget friendly meal that you can eat.

Because I bake a lot, I always seem to have a ton of eggs that need to be used by their expiration date, so I came up with an “everything in the fridge” frittata recipe. You could also make a soup, gumbo, or pot pie stuffed with all of those ingredients lingering around your refrigerator that you need to use or lose.

Perfect for breakfast, lunch, brunch, or supper, almost anything can go into a frittata! While the ingredients may resemble an omelette, a frittata is completely different in technique. An omelette is folded over its ingredients and only serves one or two people. A frittata can serve several people; you slice it like a pie.

As for ingredients, cheese, veggies, leftover protein like cooked chicken, ham, shrimp, or bacon can find new life tucked inside this Italian egg pie. Here are some of my favorite combinations:
Shredded potatoes, bacon, Gruyere, and scallions, or asparagus, ham, goat cheese, and shaved radishes. Think about your favorite flavor combinations and try putting those ingredients together in your frittata.

As far as preparations, I make my frittatas in my cast iron skillet. If you don’t have a skillet, you can use a pan that can be placed on a burner and into the oven.

I make mini-frittatas for parties or brunch and they are the perfect recipe to make for the morning after a kids’ sleepover.

And as always, cleanup is easy with your InSinkErator® garbage disposal!




6 eggs (the number of eggs depends on the size of your skillet. I have a large 10″ cast iron skillet so it requires more eggs)
2 tbsp olive oil
1/2 cup onion, diced small
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
1 medium potato, diced (use a pre-cooked potato or cook it before adding)
1 tomato diced or cherry tomatoes, halved
1/2 cup cheese + more for the top–use any kind of cheese, grated or crumbled (I often use several different kinds to use up the little bits left in the fridge)
Bacon, pancetta, or sausage, cooked
1 tsp kosher salt
1 tsp fresh thyme, chopped fine
1/4 tsp ground black pepper

Preheat oven to broil.

Beat the eggs until frothy. Set aside.


Heat up the oil over medium-high heat in a cast iron or oven-proof skillet.


Add the onion, veggies, and sauté until golden brown. Add the potatoes, if you’ve roasted them or had leftovers.



Add the eggs.


Swirl the eggs around the pan to make sure they evenly cover the other ingredients. As the edges start to cook, loosen them with a spatula or butter knife to disperse the liquid in the center. After the eggs start to firm, put the pan into the oven and broil 3 minutes or so until the eggs are almost completely set.

Remove the frittata and add a bit of cheese on the top, if you like… and who doesn’t… return to the oven until it is golden brown, about 1 minute or less.


Remove and slice into wedges. Garnish with bacon crumbles, scallion, or anything else you’ve used in your frittata.