Pantry & Instant Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Canned Veggie Frittata
A fluffy, golden egg bake loaded with canned mixed vegetables and cheese — easy to slice, endlessly adaptable, and just as good warm as it is at room temperature.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Open the can of mixed vegetables, drain them thoroughly in a colander, and pat them dry with paper towels to remove excess moisture.
- 2
In a medium mixing bowl, crack the 4 large eggs. Add the salt and black pepper, and whisk vigorously until the yolks and whites are completely combined and slightly frothy.
- 3
Stir the dried canned vegetables and half of the shredded cheese into the beaten eggs.
- 4
Melt the butter in an 8-inch non-stick skillet over medium-low heat, ensuring it coats the bottom and sides.
- 5
Pour the egg mixture into the skillet. Cook undisturbed for 8-10 minutes until the edges pull away and the center is mostly set.
- 6
Sprinkle the remaining cheese on top. Cover the pan with a lid for 2 more minutes until the cheese is melted and the top is fully firm. Slide onto a plate, slice into wedges, and serve.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
79/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving140
Calories
10 g
Protein
1 g
Carbs
11 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
The frittata is Italy's answer to the question of what to do with eggs and whatever is on hand, an open-faced omelet finished in the oven that has fed families and used up scraps for generations. The pantry version swaps fresh produce for canned and frozen vegetables, proving the format works just as well from a stocked cupboard. It is the dish that turns a near-empty kitchen into a hot, protein-rich meal at any time of day.
Listahan note
This version builds a frittata entirely from pantry and freezer vegetables so it is possible even on a no-shopping week. It is meant to be a flexible, any-meal egg dish that bakes up tender and sliceable.
Technique cues
- Drain canned vegetables thoroughly and saute them for a minute to cook off moisture, or the frittata turns watery and weeps on the plate.
- Cook the bottom on the stovetop until the edges set, then finish in the oven so the center stays custardy instead of rubbery.
- Pull it from the oven when the center still has the faintest jiggle; carryover heat finishes it without overcooking.
Kitchen flow
- Parallel prep
- Whisk the eggs and cheese while the onion and drained vegetables saute in the oven-safe pan, then pour and bake.
- Make-ahead
- Bake it fully, cool, and refrigerate; frittata is excellent cold or at room temperature and slices cleanly for meal prep.
- Leftover move
- Tuck a cold slice into a sandwich or wrap with greens and hot sauce for a portable next-day lunch.
- Cleanup rhythm
- Cook and bake in one oven-safe skillet; soak it the moment it is empty so the set egg lifts off and cleanup is a single pan.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
eggs
the structure and protein
Purpose: Eggs are the body of the frittata, binding everything into a sliceable round.
Handling: Whisk them well with a splash of milk and salt until fully blended and slightly frothy.
Adaptation: A chickpea-flour batter makes a vegan frittata-style bake that sets similarly.
canned or frozen mixed vegetables
the filling
Purpose: They add color, texture, and flavor and turn plain eggs into a complete meal.
Handling: Drain canned veg well or thaw frozen, then saute briefly to drive off water.
Adaptation: Any leftover cooked vegetables, canned artichokes, or roasted peppers work.
shredded cheese
richness and melt
Purpose: Cheese adds savory depth and helps the eggs set into a tender, flavorful slice.
Handling: Fold half into the eggs and scatter the rest on top before baking.
Adaptation: A dairy-free shred or a sprinkle of nutritional yeast keeps it vegan.
onion
the aromatic base
Purpose: Sauteed onion gives the frittata a savory, cooked-from-scratch backbone.
Handling: Dice and soften it in the oven-safe pan before the vegetables go in.
Adaptation: Frozen diced onion or a spoon of onion powder works in a pinch.
olive oil or butter
the cooking fat
Purpose: Fat keeps the frittata from sticking and carries the flavor of the aromatics.
Handling: Coat the pan well, including the sides, so the set frittata slides out cleanly.
Adaptation: Any neutral oil works; butter adds the richest flavor.
Technique notes
- A spoonful of sour cream or ricotta whisked into the eggs makes the frittata noticeably more tender and custardy.
- Use a well-seasoned cast-iron or nonstick oven-safe pan and preheat it so the bottom sets quickly and releases cleanly.
- Let the baked frittata rest five minutes before slicing so it firms up and holds its wedges.
Ingredient swaps
- Dairy-free option
- Skip the cheese and milk, use olive oil, and add a tablespoon of nutritional yeast for a savory, dairy-free frittata.
- Vegan direction
- Replace the eggs with a seasoned chickpea-flour and water batter, which bakes into a firm, sliceable frittata-style round.
- Higher-protein direction
- Fold in canned beans, diced ham, or cooked sausage for a heartier, more filling slice.
Serve alongside
- a simple green salad with vinaigrette
- buttered toast or focaccia
- roasted potatoes
- fresh fruit salad
- fresh orange juice
- an iced cappuccino
- a mimosa for brunch
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate covered for up to four days; it is one of the best make-ahead dishes since it is delicious cold.
- Reheat slices gently in a low oven or microwave at half power so the eggs do not turn rubbery.
- Individual slices freeze for up to two months; thaw overnight and warm gently before serving.
Equipment
- an oven-safe nonstick or cast-iron skillet
- a whisk for the eggs
- a colander for draining canned vegetables
- a silicone spatula for releasing the edges
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
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