Veggies Packed Fritatta (Stop Food Waste!)
- Originally Published:
- Last Modified: August 24, 2025
- Hannah Abreu
For this frittata, I used some leftover veggie trims I had sitting in the fridge. They were originally waiting to become soup, but with the heat these days, soup was the last thing I wanted. Instead of letting them go to waste, I gave them new life in this dish.
Now, you might be wondering—why worry about such a small amount of vegetables? The truth is, it really matters. According to the USDA, back in 2010, about 133 billion pounds of food (worth $161 billion dollars) ended up in landfills. And that was 7 years ago—imagine how much more it is now! To make things worse, that wasted food (just in the U.S. alone!) could have covered 60% of the cost to end world hunger for a whole year, based on UN estimates. Pretty eye-opening, right?
So what does all this have to do with a frittata? Well, using your veggie scraps may seem like a tiny action, but when you put it into perspective, it’s a powerful way to reduce waste. Plus, you’re stretching your grocery budget and creating a tasty new meal out of something that might have been thrown away.
And speaking of tasty—let’s get back to the frittata!
Equipment
- 1 Cutting board
- 1 Sharp knife for chopping
- 1 Mixing bowl
- 1 Fork
- 1 Non-stick skillet (24–26 cm / 9–10 in)
- 1 Lid that fits the skillet
- 1 Silicone spatula
- 1 Measuring Cups and spoons
Ingredients
- 1 Broccoli stalk, finely chopped
- 10 Cherry tomatoes, halved
- 3 Cups Fresh Spinach, chopped
- 6 Eggs large
- 1 Tbsp Sweet Paprika
- 1 tsp Turmeric
- 3 Tbsp Olive Oil
- Salt and Pepper to taste
Instructions
- Chop all your veggies finely (if they are not already chopped).
- Heat olive oil in a non-stick skillet (about 24–26 cm / 9–10 in) over medium heat.
- Add the broccoli with a pinch of salt. Cook for 3–4 minutes, stirring occasionally, until it begins to soften.
- Add the tomatoes and spinach. Stir and cook for another 2–3 minutes, until the spinach wilts.
- Sprinkle in the paprika, turmeric, and a little more salt. Stir to coat the veggies evenly.
- Lightly beat the 6 eggs in a bowl (season with a little salt if you like). Pour the eggs evenly over the vegetables and tilt the pan gently so the eggs spread across the surface.
- Reduce the heat to low, cover the skillet with a lid and cook for 6–8 minutes, until the edges are set but the center is still slightly jiggly. Halfway through cooking, run a spatula around the edges to make sure it’s not sticking.
- Check doneness: if the center is too liquid, cook covered for another 2–3 minutes.
- Turn off the heat while the frittata is still slightly soft in the middle (it will keep cooking from the residual heat). Keep covered and let it rest for 3–5 minutes before serving.
- Slice into wedges and serve warm. Pairs well with rice, toast, salad, or fried plantains.
Food waste may seem like a small thing when it’s just a broccoli stalk or a handful of spinach, but every little choice adds up. By turning scraps and leftover veggies into something as simple as a frittata, you’re not only saving money—you’re also making a difference for the planet. Plus, you get a delicious, versatile dish that works for breakfast, lunch, or dinner.
So next time you open your fridge and see those veggies on the edge of being forgotten, remember: they might be the star of your next meal. Give this frittata a try, and let it inspire you to get creative with what you have on hand.
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