Frittatas are a quintessential clear-out-the-fridge meal that are endlessly remixable, depending on what leftover veggies and proteins you have on your refrigerator shelves. Using leftover wild-caught seafood in your frittata elevates this meal with lean, nutritious protein — which many of us will crave after a rich holiday feast. And it’s so easy to make that you barely need a recipe.
Any combo of vegetables and seafood will do in a frittata. Coho salmon, roasted Brussels sprouts, and delicata squash. Snow crab, cherry tomatoes, and sauteed spinach. Pacific cod, roasted potatoes, and green beans. Let your ingredients and taste buds guide you.
A handful of shredded cheese pulls everything together, melting into the eggs to give the frittata a salty, savory base. If you have any herbs like parsley, dill, or chives that are taking up space in your refrigerator, a handful of those add an herbaceous finish to the dish.
Serve the frittata for breakfast, lunch, or dinner; hot, room temperature, or cold; on its own, or with a salad to stretch out the meal.
