Vegetarian Frittata Recipe
I had never made a frittata until I met my friend Elizabeth seven years ago. It seemed like every time I stopped by her house, she was pulling a skillet loaded with eggs and vegetables out of the oven. We’d stand around her kitchen talking, taking piping hot bites of whatever the special was that day, while our children ran wild around the house.
She was onto something good.
Frittatas are Italian-style omelets, a healthy, filling crustless quiche that’s perfect for breakfast, brunch, lunch, or dinner. I find myself going back to this kind of cooking quite a bit lately. Just good honest food, created from a combination of what’s in season and what’s on hand. Fresh and fast, not fussy. That would be the perfect tagline for the humble frittata.
RELATED: Mushroom, Cheese and Toast Frittata
Frittatas are a simple frugal option, open to endless variations. What’s in your refrigerator? Potatoes, spinach, and onions? Make a frittata! What’s in season? Tomatoes, basil, and peppers? Make a frittata! What are you craving? Roasted garlic, caramelized onions, and goat cheese? Make a frittata! You could add meat, if you want. Bits of ham or bacon would be right at home with the other ingredients. Odds and ends leftovers never looked (or tasted) so incredibly good. It’s pretty much the egg version of Fried Rice.
To make a frittata, you simply cook a combination of vegetables in a skillet on the stovetop. Add the beaten eggs to the same pan and cook on medium heat until the eggs are mostly set. Sprinkle some cheese on top and slide it under the broiler for a couple minutes until the eggs are completely cooked and slighly puffed, with pockets of golden brown vegetables and melted cheese.
Use the recipe below as a guide. Once you have the hang of these simple steps, you’ll be whipping delicious frittatas out of the oven like an old pro.
Clear your refrigerator, chop some vegetables, crack some eggs, and cook it together for a simple, filling meal packed with fresh, healthy ingredients. (And make sure you check out our other vegetarian recipes here!)
2 T. olive oil
1 small onion (about 1/4 cup), chopped
8 oz. potatoes, unpeeled & sliced into thin rounds
8 oz. seasonal vegetables (asparagus, broccoli, zucchini, spinach, etc.)
1/2 t. salt
1/2 t. ground pepper
1/2 c. cheese (Parmesan, goat, feta, etc.)
3 T. chopped chives or green onions (optional)
- Heat the oil in a 10-12″ ovenproof skillet over medium heat. Add the onion, potatoes, and a pinch of salt. Cook, stirring occasionally, for about 5 minutes, until the potatoes are cooked through and turning golden brown. Stir in the vegetables and cook for another 2-3 minutes, until they soften. Scoop 1/2 of this mixture out of the skillet and onto a plate; set aside.
- Crack and beat the eggs in a medium bowl and add 1/2 teaspoon of salt and pepper. Pour the eggs directly into the hot skillet with the vegetables. Cook over medium-low heat until the eggs are mostly set, about 8-12 minutes. Don’t mess with it too much. To help cook the eggs, slide a metal spatula around the outside and lift up, tilting the pan to allow the uncooked eggs to run underneath and cook faster. You don’t want the underside of the eggs to get too brown, but you also don’t want to scramble the eggs.
- Top with the reserved vegetable mixture and sprinkle with the cheese. Place the skillet under a broiler set on low for 1-2 minutes (watch carefully!), or until the top of the frittata is slightly puffed and golden and the eggs are completely cooked.
- Remove from the broiler (sprinkle with chopped chives or green onions, if desired). Serve warm or at room temperature.
I love my cast iron cookware, like this 10.25″ Lodge Pre-Seasoned Cast Iron Skillet (Amazon). I’m not even exaggerating. It really, truly has a special place in my hungry heart. It’s just so heavy and sturdy and reliable. My Lodge cast iron skillet is perfectly seasoned, creating a nonstick surface. I could easily slide a whole frittata out of my cast iron skillet and onto a serving platter or cutting board. But I wouldn’t do that to my trusty kitchen buddy! I love plunking my cast iron pots & pans straight onto the table. It’s like they say, “Hey, I work hard around here, and I’m proud of it. Here, eat some good food.” I told you I love them.
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