Clean-Out-The-Fridge Frittata

Let's Cook

1. Step 1.

   Preheat the oven to 350°F. If using asparagus or broccoli, fill a small saucepan halfway with salted water and bring to a boil over medium-high heat. Add the vegetables and boil until barely crisp-tender, 30 seconds to 2 minutes. Drain and rinse under cold running water to stop cooking. If using mushrooms, greens, or peppers, cook in a skillet over medium heat with a little olive oil until crisp-tender.

2. Step 2.

   In a 10-inch heavy ovenproof skillet (ideally cast-iron) over medium heat, warm 1 tablespoon of the olive oil. Add the finely chopped onion and a pinch of salt; cook, stirring occasionally, until tender, about 2 minutes. Add the cooked vegetables and optional cooked crumbled bacon, sausage, or chopped ham; stir to combine, then set the skillet aside off the heat.

3. Step 3.

   In a large bowl, whisk together the 12 eggs, ½ cup sour cream, 1 teaspoon finely chopped fresh herbs, ½ teaspoon salt, and a few grinds of black pepper until well combined.

4. Step 4.

   Add the remaining 1 tablespoon olive oil around the edge of the skillet. Spread the vegetable mixture evenly over the bottom of the skillet, then return the skillet to medium heat. Gently pour the egg mixture over the vegetables. Cook until the egg at the edge of the pan begins to set, about 4 minutes, running a silicone spatula along the sides to allow some uncooked egg to flow under the frittata.

5. Step 5.

   Sprinkle 1 cup crumbled or shredded cheese evenly over the top of the frittata. Transfer the skillet to the preheated oven and bake until the eggs are just set, about 20 minutes. To check for doneness, cut a small slit in the center; it should be just set. If desired, turn on the broiler and broil for a few minutes to brown the top.

6. Step 6.

   Let the frittata stand in the skillet for at least 5 minutes before cutting into wedges. Serve warm or at room temperature with sour cream, hot sauce, and/or sliced avocado, if desired.