How to Make a Vegetable Frittata With Whatever You Have

Frittata? Does the fancy sounding word intimidate you?

One of my daughter’s favorite books is Fancy Nancy. Anyone else know the one?? And with this post I feel rather like her…

“Frittata is a fancy way of saying an easy egg dish that you can put lots of veggies into and make fast!”

I think that the word frittata probably did intimidate me growing up. I thought of frittata or quiche as something only the cutesy brunch place could do right…

But, not anymore!

The funny reality now is that I always seem to make a frittata when I have neglected my meal planning and have very little time to prep before a meal. Aka, at very inelegant times in my life.

These days frittata is a go-to, at my house, especially after becoming a mom. So much so that I have the formula memorized of how I like to make it. And I want to share it with you so you can do the same!


Why frittata?

I love frittatas for so many reasons:

  • They are flexible: put whatever you have on hand and use it up in a yummy way! Even use your frozen garden veggies like broccoli or greens.
  • They are fancier than scrambled eggs, especially when you have guests coming over.
  • Everyone likes them! At my house, they are met with a surprising level of excitement, which feels good.
  • They can be made ahead and eaten at room temperature, which helps save time in the kitchen and still get a healthy delicious meal into your family.
  • They can be eaten for any meal: breakfast, brunch, lunch or dinner! Wow, not too many other one-pan meals can say this!
  • And they are fast and so easy to make. I can have one on the table in less than ½ hour if I’m busting butt.

 

 

 

 

 

 


How to make a vegetable frittata with whatever you have: 

Note: The only special kitchen thing you need is an oven safe skillet. I use cast iron and it works great!

 

Ingredients:

  • butter or oil
  • ½ cup onions, sliced thin and sautéed (optional)
  • 1 clove garlic, minced (optional)
  • vegetables (lightly cooked and chopped – leftover steamed greens, broccoli, roasted root vegetables all work really well here. Or use raw ones and throw them in with the onions to take the crunch off but don't over cook. See full list below of veggie ideas.)
  • 12 eggs
  • ½ cup milk or cream
  • 1 cup+ grated or crumbled cheese, think goat cheese, cheddar, jack, etc., optional
  • salt and pepper to taste + other spices or seasonings as inspired***

Instructions:

  1. Saute onions in oil in medium oven safe skillet. Add garlic for 1 min. Add sliced uncooked greens to wilt or other veggie like summer squash etc. to soften. Or add precooked veg to warm through.
  2. Beat eggs and milk/cream and cheese add salt and pepper and pour over.
  3. Cover and cook on medium-low until set around the edges, approx 5-10 min.
  4. Put in broiler to finish it off, 2-3 min or so.  (Alternatively you can bake it at 400 degrees until set through, which takes longer, approx 10-15 min).
  5. Serve warm or at room temperature.

 

List of vegetables that you can put into a frittata (in any combination you choose):

  • broccoli
  • summer squash/zucchini
  • spinach
  • 'Tatsoi' summer spinach
  • turnip greens
  • radish greens
  • collard greens
  • lettuce (YES you can cook lettuce)
  • kale
  • swiss chard
  • roasted root vegetable medley
  • potatoes
  • shallots
  • onions
  • leeks
  • garlic

I also made up a one-page printable freebie on how to make a frittata without a recipe. Here’s the link to download that here.

***Now, I want to hear your favorite ingredients in a frittata??

I’m always looking for new ways to make the same thing, so please comment below and help inspire my next frittata! I want to come up with a whole list of frittata flavoring ideas!  ~Mary Margaret
   

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