"What's in the Fridge" Frittata Recipe
"What's in the Fridge" Frittata Recipe photo by Taste of Home
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"What's in the Fridge" Frittata Recipe

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Great for a last-minute breakfast, brunch or lunch, guests rave about the crab and Swiss combination in this frittata. I also like to use sausage and cheddar with asparagus or whatever's in season—and in the fridge. —Deborah Posey, Virginia Beach, Virginia
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 6 large eggs
  • 1/3 cup chopped onion
  • 1/3 cup chopped sweet red pepper
  • 1/3 cup chopped fresh mushrooms
  • 1 tablespoon olive oil
  • 1 can (6 ounces) lump crabmeat, drained
  • 1/4 cup shredded Swiss cheese

Nutritional Facts

1 wedge: 215 calories, 13g fat (4g saturated fat), 361mg cholesterol, 265mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat.


  1. In a small bowl, whisk eggs; set aside. In an 8-in. ovenproof skillet, saute the onion, pepper and mushrooms in oil until tender. Reduce heat; sprinkle with crab. Top with eggs. Cover and cook for 5-7 minutes or until nearly set.
  2. Uncover skillet; sprinkle with cheese. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges. Yield: 4 servings.
Originally published as "What's in the Fridge" Frittata in Healthy Cooking August/September 2012, p20

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cottagebarbie User ID: 1668904 120375
Reviewed Oct. 30, 2013

"Who doesn't love a good frittata? This is a good base for a great one and you can basically put anything you want to put into it."

dlaskaris User ID: 5850428 120374
Reviewed Sep. 18, 2013

"Taking my cue from the name of the recipe, I've made this frittata with "what's in the fridge." Although once I did use crabmeat and Swiss cheese, I've also substituted those for turkey sausage and cheddar, spinach, tomato and feta cheese, and even chopped ham and jarlsberg cheese. The basic idea is great, easy to make and very tasty. I'm not a pepper person so omit and use whatever eggs I have in the fridge. Guess what? Comes out terrific every time!"

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