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A.K.A  Everything in my fridge frittata

A lot of my favorite recipes start out with a need to create something based on the contents of my fridge or pantry. This recipe is no difference.

Back when Dallas (TX) finally caught up with the rest of the Country and had a few snow days - I could not be bothered braving the roads to get to a grocery store, so I basically tossed the content of my fridde with some eggs and got myself a recipe I have been making for brunch parties and recommending to friends. It's full of veggies and I have other version with just eggs white for a healthier version. Bare in mind the version with just egg whites is not as fluffy, but still as delish - so win win.

A quick tip -watch the egg as it bakes, make sure to take it out before it browns around the edges. I made that mistake.


  • 1 cup shredded carrot
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 oregano
  • 1 cup spinach, roughly chopped
  • 1 cup diced mushroom
  • 2 tablespoon parmesean cheese, sheredded
  • 2 tablespoon diced scallion

How to:

Preheat oven to 400 F

Combine eggs, scallion, salt, oregano and cayenne pepper in a medium bowl and beat lightly.

In a oven-safe skillet over medium-high heat, melt butter. Once butter is fully melted. add mushrooms and cook for 3 minutes, add carrot and cook until vegetables are soft, stirring frequently.   Add in spinach, stir and cook for a minute.

Stir the ingredients to make sure it is evenly distributed in skillet, reduce heat to low, then pour in the egg mixture to evenly cover the skillet and sprinkle with cheese. Let it sit for 45 seconds to a minute. Then place skillet in the oven for 10 to 12 minutes, until eggs set.

Take out of oven and let it rest for a few minutes, then slide onto a cutting board and slice into wedges. Serve with toast, biscuits, scones or fruit and garnish with remainder cheese.

Serves 3 / 25 minutes