The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.

Frittata With Leftover Greens

Egg-cellent breakfast solution! Turn leftover greens into a delicious frittata with this easy recipe. Whip it up in no time and serve warm - perfect for brunch or breakfast on-the-go!

Transform last night’s greens into a delicious breakfast or brunch dish with this versatile frittata recipe.

Packed with sautéed onions, garlic, and a blend of cheddar cheese and leftover cooked greens, this dish is a great way to reduce food waste and delight your taste buds.

Ready Time

40 mins


9 servings


  • 6 large eggs
  • 1/2 cup grated cheddar cheese
  • 1/2 cup diced leftover cooked greens (such as kale, spinach, or collard greens)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon butter


Preheat your oven to 375°F (190°C). In a large skillet, heat the olive oil over medium heat.

Add the diced onion and sauté until softened, about 3-4 minutes.

Add the minced garlic and cook for an additional minute. In a large bowl, whisk the eggs and season with salt and black pepper.

Add the grated cheddar cheese, cooked greens, and sautéed onion mixture to the bowl.

Stir well to combine. In a 9-inch oven-safe skillet, melt the butter over medium heat.

Pour the egg mixture into the skillet and cook until the edges start to set, about 3-4 minutes.

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed and set. Remove from the oven and let cool for a few minutes before slicing into wedges.

Serve warm and enjoy!


Use any leftover cooked greens you have on hand, such as kale, spinach, or collard greens, to make this frittata.

The more varied the greens, the more interesting the flavor will be.

Don’t overmix the egg mixture, as this can make the frittata dense.

Stop stirring once the ingredients are just combined.

If using a dark-coated skillet, reduce the oven temperature by 25°F (15°C) to prevent the frittata from overcooking.

Don’t overbake the frittata.

It should be puffed and set, but still slightly jiggly in the center.

Cut the frittata into smaller wedges for a brunch or breakfast buffet, or larger wedges for a satisfying breakfast or snack.

This frittata is a great make-ahead dish; let it cool completely, then refrigerate or freeze for up to 3 days.

Reheat in the oven or microwave until warmed through.

Nutrional Value

  • Calories: 220
  • Total Fat: 14g
  • Saturated Fat: 6g
  • Cholesterol: 180mg
  • Sodium: 250mg
  • Total Carbohydrates: 6g
  • Dietary Fiber: 2g
  • Sugars: 2g
  • Protein: 18g
Frittata With Leftover Greens
Frittata With Leftover Greens

Ask your question to our expert chef and get instant help.

Please provide details about your query with the recipe name.

Leave a Reply

Your email address will not be published. Required fields are marked *