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In The Kitchen: Kitchen Sink Frittatas (A la Chef Liz)

I applaud many of our members as I see their efforts to clean local beaches, recycle, and avoid single-use plastics.  We’ve grown accustomed to our reusable grocery bags and often wave off the bag provided by the store if we forget them. 

We’ve incorporated more plant-based recipes into our diets as an ode to sustainability, but one thing rarely discussed is food waste. Approximately 133 billion (that’s with a B) pounds of food is wasted each year in the United States according to Feed America. 

Composting is one obvious way to recycle food scraps but, if you do not have a garden (or just not into composting) here’s a recipe to make use of the food scraps from your own kitchen!

Kitchen Sink Frittatas

At the end of the week, there is always leftover produce in my fridge. I use the remaining scraps to make a frittata for a quick, grab-and-go breakfast to get me through the next week. Use any soggy greens like spinach, kale, arugula, even beet and carrot tops (the green part!).  Mushrooms, peppers, tomatoes, asparagus, or broccoli that have gone soft are perfect. Add them in any combination to the core recipe below:


  • 6 eggs
  • 3 tbsp whole milk or half-and-half (optional)
  • 1/4 cup parm or mozzarella cheese (also, optional)
  • Salt and pepper to taste


  1. Chop and sauté all veggies until cooked through on the stove.
  2. Leave veggie mix in a strainer for a few minutes, give it a few shakes to get the moisture out.
  3. Crack eggs in a separate bowl, add milk and whisk until bubbles appear.
  4. Add cheese, veggie mix and salt and pepper.
  5. Pour everything into a greased pie pan, and bake on 375 for about 20-25 minutes.  When you shake the pie pan the middle should not jiggle at all.
  6. Take a picture and share with your friends on Instagram!

Have a simple and fun recipe you’d like to share? E-mail Chef Liz!

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