A frittata is like a cross between an omelet and a quiche, and you can eat it hot or cold, alone or sandwiched between two slices of whole-grain bread. It’s a great make-ahead breakfast. Plus, the protein in those eggs provides you with lots of energy for your day! We’re giving you a basic recipe for making a vegetable frittata, but check out the variations for ideas on how to customize it.
kitchen gear
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Cutting board
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Sharp knife (adult needed)
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Measuring spoons
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8 x 8-inch baking pan, 9-inch pie pan, or 9-10-inch skillet
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Measuring cup
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Large skillet
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Metal spatula or big spoon
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Large bowl
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Whisk or fork
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Pot holders
Ingredients
- 3 teaspoons olive or vegetable oil
- 1 onion, peeled and chopped
- 1⁄2 head broccoli or cauliflower or 3/4 pound asparagus, chopped
- 1⁄2 cup leftover cooked potatoes or cooked rice or day-old bread cubes
- 8 large eggs
- 1 teaspoon kosher salt
- 1⁄4 teaspoon black pepper
- 1 cup chopped fresh basil or at leaf parsley leaves
- 1⁄2 cup grated cheddar, Swiss, or Parmesan cheese or crumbled feta or goat cheese
Instructions
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Turn the oven on and set the heat to 350 degrees. Lightly coat the pan with 1 teaspoon oil.
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Put the skillet on the stove, turn the heat to medium, and carefully add the remaining 2 teaspoons oil.
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Add the onion and cook, stirring occasionally, until golden and softened, about 7 minutes. Turn the heat down to low, add the vegetables and potatoes, and cook until the vegetables are the tenderness you like, 5-10 minutes. Set aside for 10 minutes, or until cool.
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Put the eggs, salt, and pepper in the bowl and, using the whisk or fork, mix well.
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Add the onion mixture, basil, and cheese, and mix well.
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Pour the mixture into the pan or skillet and carefully move it to the oven once the temperature has reached 350 degrees.
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Bake until the top is golden and the eggs are set, 25-30 minutes. (To see if the eggs are set, use pot holders to jiggle the pan back and forth: you should not see the eggs moving around in a liquidy way.)
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Serve warm or at room temperature, or cover and refrigerate up to 2 days.
Notes
VARIATIONS:
- Instead of the broccoli or cauliflower, try adding other favorite vegetables: a big handful of spinach or shredded kale, chopped asparagus; sliced zucchini; diced leftover sweet potatoes; even corn, frozen or cut fresh from the cob.
- Add 1⁄2 cup diced ham, turkey or chicken, or sliced cooked sausages, or cooked bacon crumbles.
- Instead of basil or parsley, substitute cilantro, mint, dill, snipped chives, or a few leaves of fresh thyme.
