The Home Grown Farm

The Home Grown Recipes

The Home Grown Mom’s Clean-the-Fridge Frittata


1 cup milk

4-6 eggs

¼ cup water

1 tbsp. oil or butter

1 tsp. garlic

½ cup cheese

2-3 cups sliced/diced vegetables (carrots, onions, radishes, mushrooms, tomatoes, squash, bell peppers, potatoes, beets, etc. – let your imagination run wild on this one)

2ish cups greens (spinach, mustard greens, kale, Swiss chard, braising greens, etc.)

  • PREP 5 minutes
  • COOK 25 minutes

1.  In a large oven-safe pan, sauté the garlic in the butter/oil over medium-high heat for 1-2 minutes (till fragrant).

2.  Add any uncooked vegetables to the pan, reserving vegetables that soften significantly when cooked till last.  I put carrots, bell peppers, squash, onions, potatoes, radishes, beets and the like in first, cook for 2-3 minutes until they start to get tender and then add in the “soft” veggies – tomatoes, mushrooms, and leftover veg that has already been cooked.

3.  Continue cooking until all vegetables are warm and then add greens with 1 tablespoon of water.  Let the greens cook down slightly.

4.  Meanwhile whisk together the eggs, milk, and ¼ c. water.  Pour egg mixture over the vegetables and let cook on the stove for 3-5 minutes, stirring occasionally as you would for scrambled eggs.

5.  Once the eggs are partially cooked, sprinkle with cheese of your choice and transfer to a preheated oven.

6.  Bake at 375° for 10 minutes or until the eggs are cooked through then turn to broil for 2 minutes to get the cheese all nice and bubbly.  Serve hot with toast and a smoothie for breakfast or with a side salad for lunch or dinner.