Vegetable Frittata


Vegetable Frittata


  • 2-3 tablespoons olive oil
  • 1 yellow onion chopped
  • 2 cloves garlic minced
  • 8 eggs
  • 1-2 cups of chopped vegetables any type such as broccoli, zucchini, mushrooms, red peppers, cherry tomatoes, spinach or leftover roasted/ steamed vegetables (sweet potato, broccoli, etc)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Fresh herbs:

  • parsley dill, basil-optional
  • ½ cup cheese--grated cheddar
  • feta or goat cheese--(optional)


  • Break eggs into a large bowl and beat with a whisk. Add salt, pepper and any fresh herbs.
  • Heat a 10-inch skillet with an oven proof handle over a medium heat on the stove top. Add olive oil and onions, stirring until onions are soft and starting to brown. Add garlic and cook for 1 minute.
  • Add vegetables and saute for 2 minutes.
  • Add vegetables to the egg mixture and stir in cheese (if using).
  • Clean and dry the skillet and add return to a medium heat. Add 1 tablespoon of olive oil once hot and swirl to coat the skillet.
  • Pour in the egg/vegetable/cheese mixture and cook undisturbed over medium heat for 3-4 minutes until eggs are set on the bottom.
  • Transfer skillet to pre-heated broiler and broil for about 3-4 minutes, until frittata is firm in the center.
  • Serve warm or at room temperature.
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