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How to Make a Frittata With Leftovers

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Serves: 6

  • 9 large eggs (organic if preferred)
  • 1 tablespoon of minced garlic
  • ¾ cup of onions, diced
  • 1 cup of potatoes, diced
  • 1 cup of carrots
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons of butter
  • 1 cup of cheddar cheese
  • 1/3 cup fat-free heavy cream
  • 1 cup of diced meat
  • ½ cup of mozzarella cheese
  • 5 slices of bacon (optional)

It’s Sunday morning, and you open your fridge only to the sight of endless Tupperware containers jammed packed to the brim with the past week’s various leftovers. The thought of having the same dish twice fills you with dread as you begin to close the door with a sigh of disappointment.

Not so fast! Don’t leave your kitchen with a grumbling stomach, or even a plate full of yesterday’s same old meal. It’s Sunday morning after all, and there’s no better way to kick off your day of relaxation than with a delicious slice of a mouthwatering frittata.

It doesn’t have to be Sunday morning to enjoy a delicious leftover meal, either. You can enjoy this frittata recipe for leftovers any day of the week, any hour of the day! Whether it’s a mid-week afternoon or a weekend morning, you’re guaranteed to enjoy the flawless execution of an easy-to-make frittata that requires only the ingredients that are already in your refrigerator — no grocery store run needed! If you’ve been searching for a recipe for “leftover” frittatas, follow the quick and easy steps below.


  1. Preheat your oven to roughly 350° F. Prepare a nonstick pan with spray butter, or coat with a thin layer of spreadable butter.
  2. Dice and mince your onions, garlic, potatoes, carrots and pre-cooked meat if necessary. If sausage is your meat of choice, slice each piece into small bite-sized portions. Or, ground up hamburger or pork.
  3. Place a large skillet over medium heat. Add a tablespoon of butter and wait for it to melt fully.
  4. Add your diced mixture of vegetables and meat to the heated skillet. Sprinkle salt and pepper on top and sauté for 6 to 8 minutes. Once the vegetables are soft and slightly brown, turn the heat down to a low simmer.
  5. In a separate pan, add the slices of bacon to a skillet over medium heat. Allow the bacon to sit for 5 minutes, flipping intermittently until you achieve the desired level of crispiness.
  6. In a medium mixing bowl, combine the eggs, heavy cream and grated cheddar cheese. Whisk thoroughly until the mixture reaches the desired consistency.
  7. Once the vegetables and meat finish sautéing, turn the heat back up to medium heat. Pour the egg mixture on top, and add the remaining tablespoon of butter to the edges of the pan.
  8. Slant the pan from side to side until all the vegetables receive an even layer of the egg coating. Allow the contents to cook for an additional 3 to 5 minutes without stirring.
  9. Transfer the egg and vegetable mixture to your pre-coated baking pan once cooked. Add layers of bacon and mozzarella cheese to the top of the mixture.
  10. Bake for 6 to 8 minutes, or until the top layer of cheese has fully melted. Remove and serve immediately.

It doesn’t take a trip to the grocery store to make a delicious frittata — you just need some tasty leftovers and fresh farm eggs to indulge in this delightful treat! At Sauder’s Eggs, we offer top quality eggs to guarantee your next meal is superior. Use our store locator to find our eggs at a store near you.

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