No-Waste Vegetable Frittata

A versatile frittata that uses up vegetable odds and ends to prevent food waste.

Zero-Waste

35 min

Low Carbon

Low Water

Low Energy

Preheat oven to 375°F (190°C).
In a large bowl, whisk together eggs, milk, salt, pepper, and dried herbs.
Heat olive oil in an oven-safe skillet over medium heat.
Add onion and cook until translucent, about 3-4 minutes.
Add garlic and vegetable scraps. Cook until vegetables are softened, about 5 minutes.
Pour egg mixture over vegetables in the skillet. Sprinkle cheese or nutritional yeast on top.
Cook on stovetop for 3-4 minutes until edges begin to set.
Transfer skillet to oven and bake for 15-18 minutes until eggs are set and top is lightly golden.
Let cool for 5 minutes, garnish with fresh herbs if using, then slice and serve.