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Here is Caroline’s frittata recipe. Frittatas are great for using up all your leftovers in the fridge before a trip or as a daily breakfast to grab and go. They are also highly nutritious and super easy to throw together. Slice up and store in a Tupperware box to eat on-the-go or serve with a side salad for a fast and simple dinner! 

I find this is a great dish to throw together on a Sunday night, after the traditional roast dinner, as this is when I have lots of leftover potatoes and vegetables. It also means I’ve got some pre-prepared breakfasts or lunches for the week, with minimum effort. 

Why you’ll love this recipe: 

  • It uses up leftover food in the fridge which means less waste 
  • It’s really simple to prepare 
  • The flavours can change every time you make it, depending on what is in the fridge to use up! 

Can I freeze this recipe? 

Absolutely! To save yourself time defrosting, slice the frittata into portions and freeze. That way you can just take out what you need when you need it. 

Help – I don’t have enough eggs! 

Not a problem, just use a smaller pan and make a smaller frittata. Just be sure to adjust the amount of onions and other veggies to suit. 

I’m vegetarian, will omitting the bacon ruin the recipe? 

Not at all, feel free to leave the bacon out if you wish. You may want to add a touch more salt or additional herbs/spices for extra flavour.  

All you need: 

  • 12 eggs 
  • 2 large onions finely sliced 
  • 1 slice of bacon diced 
  • Leftover veg from dinner: anything goes! broccoli, chard, green beans etc. 
  • Leftover boiled potatoes chopped to large chunks 
  • 2 carrots sliced 
  • 2 tomatoes sliced 
  • Fresh marjoram and thyme 
  • Salt and pepper 

All you do: 

  1. Sauté the bacon and once browning add the onions and sauté until soft but not coloured (but don’t worry if you get distracted and they do brown a little!) 
  2. Add the other vegetables and stir to warm through 
  3. Beat the eggs with the finely chopped herbs and season 
  4. Add the egg mix and leave on a low/medium flame to cook the base, then place the pan under the grill to finish cooking the top. Remember for a very large frittata this can take quite a time! 

If you enjoyed this recipe, upload a photo and don’t forget to tag me in your creations on Facebook and Instagram @wellnourishedclub  

Why not try yellow sweet potato and chickpea curry or nutty paleo date slices.


Looking for more nutritious summer salad recipes?