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Versatile Veggie Frittata

Susan March

Prep time & cooking time: 15 minute prep + 15 minutes bake

One frittata serves 4 people

What’s the difference between a frittata and an omelet? An omelet is typically pan-fried and folded, but a frittata is baked in the oven like a cake. This frittata is very versatile - and can be enjoyed for breakfast, lunch, or for dinner. Rich in fiber, healthful nutrients and protein, this frittata is my “go-to” recipe for a fresh and quick meal.


■ 1-2 tablespoons good quality olive oil

■ 1/2 cup red onion, diced

■ 2-3 cloves garlic, diced finely (or more to taste)

■ 2-3 cups veggies and leafy greens - either fresh or frozen (thawed):

◆ Veggies: fresh or frozen: broccoli florets; artichoke hearts; red or yellow bell pepper, roughly diced; chopped fresh zucchini, mushrooms, tomatoes, leeks, and/or eggplant - your choice.

◆ Leafy greens: wash and pat dry spinach, kale, collard greens, Swiss chard, beet greens, and/or arugula. What’s fresh? What’s in your refrigerator?

■ 6 fresh whole eggs, large

■ 2-3 tablespoons milk or milk substitute, or water

■ 1/3 - 1/2 cup shredded or diced cheese - your choice - sharp cheddar, mozzarella, goat, feta, Parmesan - or a mixture!

■ 1/4 cup fresh herbs, chopped to garnish - I like a combination of parsley and chives, but you can enjoy cilantro, basil, or any fresh herb you prefer

■ Salt and pepper


1. Preheat oven to 400°F (205°C).

2. Heat olive oil in an oven-proof skillet or pan over medium heat.

3. First add the onions and garlic, and cook for 1-2 minutes, just to soften.

4. Add all the vegetables, season with salt and pepper to taste, stir and cook until the veggies are softened, about 10 minutes.

5. In a bowl, whisk together the eggs, 1/2 teaspoon each of salt and pepper and the liquid until frothy (you can do this while the veggies are cooking) .

6. Pour egg mixture over the vegetables, sprinkle the cheese over the mixture, and place in the oven.

7. Bake for 15 minutes, or until the center is set and it’s slightly brown around the edges. Be careful to not over-bake - it will be rubbery.

8. Garnish with fresh herbs, cut into wedges, and serve warm.

Notes and FAQs

Use a cast-iron skillet or oven-safe pan between 8-9 inches. The T-fal Specialty Nonstick 8” pan I bought at El Corte Inglés is perfect for this frittata.

Serve with a green salad or fruit salad, and crusty bread. Make this frittata ahead and re-heat the next day or enjoy it cold.

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