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Easy oven-baked frittata – the ultimate fridge cleanout recipe

Easy oven-baked frittata – the ultimate fridge cleanout recipe

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The humble frittata is a staple of Italian home cooking, cherished for its simplicity, versatility, and nutritional value.

With eggs as your base, you can add virtually anything lingering in your fridge: vegetables, bits of cheese, or even yesterday’s roasted potatoes. For us Italians, frittata is the ultimate fridge cleanout recipe – a simple dish that reduces waste while maximizing flavor.

Healthy and balanced, frittata is rich in protein and nutrients, especially when made with fresh, seasonal ingredients. Try it with delicate asparagus, caramelized onions, savory ham or bacon, or take it up a notch with mushrooms and sausage for a truly indulgent twist.

Another reason frittata holds a special place in our hearts is its incredible versatility. Serve it as a quick midweek dinner with a crisp salad, slice it into bite-sized pieces for aperitivo, or pack it for an office lunch – a flavorful alternative to the usual sandwich.

Next time you need to whip up something quick, try your hand at frittata. This one-pan wonder is more than just a quick weeknight dinner – it’s a creative blank canvas that transforms leftovers into something delicious.

Easy oven-baked frittata

Famiglia Ruffoni

Cuisine

Italian

Easy oven-baked frittata

Ingredients

  • 1 tablespoon butter

  • 1 tablespoon olive oil

  • 1 cup / 150 g Yukon Gold potatoes, diced into ½-inch / 1.5 cm cubes

  • 1 cup / 100 gr asparagus tips, cut into 1-inch / 2.5 cm pieces

  • ½ cup / 80 g zucchini, diced into ½-inch / 1 cm cubes

  • 1/3 cup / 50 g sundried tomatoes, chopped

  • 8 large eggs

  • 1/4 cup / 60 ml milk or cream

  • 1/4 cup/ 10 g fresh basil, chopped

  • 1 cup / 100 g shredded cheese (like mozzarella, cheddar, or feta)

  • Salt and pepper, to taste

Instructions

  1. Preheat your oven to 350°F (175°C).

  2. Heat a Frying Pan over medium heat with olive oil and butter, swirling to coat the bottom and sides evenly.

  3. Add the diced potatoes to the Frying Pan, spreading them in a single layer. Cook for 6-8 minutes, stirring occasionally, until tender and lightly browned.

  4. While the potatoes cook, in a large mixing bowl whisk together the eggs, milk or cream, basil, salt, and pepper until smooth and slightly frothy. Then set aside.

  5. Add the asparagus tips and zucchini to the Frying Pan with the potatoes. Cook for 3-4 minutes, stirring gently, until the asparagus are bright green and tender.

  6. Pour the egg mixture evenly over the vegetables in the Frying Pan and top with the chopped sundried tomatoes and shredded cheese.

  7. Transfer the pan to the preheated oven. Bake for 10-12 minutes, or until the eggs are set and slightly puffed.

  8. Remove the Frying Pan from the oven and let the frittata cool for 1-2 minutes.

  9. Gently slide a spatula around the edges to loosen it, then flip the frittata onto a large cutting board, slice and serve.

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Famiglia Ruffoni

Meet the author

Famiglia Ruffoni

In the Ruffoni family, cooking is the language of love.
Many of our most cherished memories are linked to cooking and eating together and, even when physically apart, we always discuss old family recipes, share newly discovered ingredients and techniques, and show off our culinary creations through texts and video calls.

In this blog we share the simple, delicious recipes of the Italian heritage – as they have been handed down through generations of Ruffoni – along with our thoughts (and rants!) on all things copper.