Fridge clean-up Frittata

Got small bowls of various leftovers lying in the fridge, that no one wants to eat? Why not turn them into a warm, beautiful and delicious frittata that anybody would love to have. You only need some eggs, an ovenproof skillet and 20 minutes to get the job done. Presented here is a Whole30 and keto-friendly version.

I had planned to clean up the fridge on the weekend (a task that I do not look forward to). What I look forward to is a hearty, warm brunch on a sunday morning. So, while cleaning up the fridge I found several tidbits of things lying around in small quantities. There was some minced meat, some roasted pumpkin, a half cut bell pepper, some mushrooms and a few spring onions. I decided to use them for making a frittata. Hence the name, fridge clean-up frittata.

To keep this Whole30 approved, use leftovers that are compatible with Whole30. Otherwise you could add some cheese on the top to give it a cheesy, golden crust. You can go crazy with the filling and use whatever your heart desires (read whatever leftovers you have).

Fridge clean-up frittata

Great way to use up those leftovers lying in the fridge, while saving time and effort.
Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes
Course Breakfast
Servings 4 persons


  • 1 cup leftover minced meat (optional)
  • 1 cup leftover baked vegetable of choice (optional) (I used baked pumpkin)
  • 4-5 shiitake mushrooms (optional)
  • 1/2 red bell pepper (optional)
  • 1 small red onion
  • 6 medium eggs
  • 1/4 cup coconut milk (substitute: almond milk/ cow's milk (non-whole30)
  • salt and pepper (for seasoning)
  • 1 Tbsp olive oil
  • some mint/coriander leaves for garnishing (optional)


  • Set the oven to preheat at 180° Celsius. (Don't have an oven? Find instructions for stove top under notes below)
  • Break the eggs in a big bowl, add coconut milk and season with salt and pepper. Beat using a whisk until fluffy and frothy. Keep aside.
  • Chop the vegetables in strips (if using raw vegetables).
  • Heat an oven-proof skillet. Add olive oil and the chopped vegetables (if using). Saute for 2 minutes.
  • Add the (leftover) minced meat and grilled vegetables (or any other leftover of your choice). Saute for 1 minute then take it off heat.
  • Add the beaten egg mixture and lightly give a stir.
  • Put the skillet into the oven and bake on 180° Celsius for 15 minutes.
  • After 15 minutes, turn the knob to broil and bake for another 2 minutes.
  • Take out from the oven and cut into pieces. It's paired very well with this mild pepper chutney. Enjoy warm.


  • The recipe is for you to get a rough idea of how to make it, hence almost everything is marked as optional. You can use whatever leftover is there in your fridge. You can even use leftover pasta or berries and make some interesting combinations.
  • To keep it Whole30 compliant, use your Whole30 meal leftovers.
  • If you do not have an oven, you can make it on a stove top. Keep the heat on lowest. Cover and cook for 7 minutes on one side. Flip with the help of a big plate and cook covered on the other side for another 7 minutes.
  • You can top it with cheese before putting the skillet into the oven if you are not following Whole30. 
Keyword breakfast idea, Healthy brunch idea, quick and easy recipe, whole30 approved

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