Jan 16, 2016

Veggie Frittata

Prep Time: 10 mins
Cook Time: 10 mins
I once heard someone describe a frittata as an egg pizza and I decided I really like that description.

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Veggie Frittata

I once heard someone describe a frittata as an egg pizza and I decided I really like that description. I love making frittata for brunch because it does not take very long to prepare and every time I have made it I get rave reviews. This recipe is really versatile and basically acts as a map where other ingredients can be substituted in for the spinach, mushrooms and tomatoes.

This recipe is also a great way to get rid of leftover veggies and meats. If you have any vegetables that are starting to wilt/ don’t look as pretty then sauté them on up and throw them in your frittata for a great and healthy breakfast. If you want to add some meat to this vegetarian frittata, feel free to throw in some cooked bacon bits or sausage.

Veggie Fritatta

Veggie Fritatta Reshoot-22.jpg

Veggie Fritatta Reshoot-23.jpg

Veggie Frittata

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Prep Time 10 mins
Cook Time 10 mins
Serves 6


  • 5 egg yolks
  • 10 egg whites
  • 2 tablespoons extra-virgin olive oil
  • cup baby spinach, stems removed
  • 2 cloves garlic chopped
  • 2 green onions, whites and greens separated, thinly sliced
  • cups sliced white mushrooms
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • 1 medium Roma tomato chopped
  • 1/3 cup cubed sharp Cheddar cheese
  • 1 tablespoon cilantro leaves
  • 1 tablespoon parsley leaves (optional)
  • 1 tablespoon fennel fronds (optional)


  • Preheat broiler to high. Place a rack in the upper third of the oven. In a medium bowl, whisk together the egg yolks and the egg whites until thoroughly combined and the eggs fall like ribbons from the whisk.
  • Heat a medium oven-safe skillet over medium heat. Add the olive oil then add the spinach, garlic and the whites of the green onions and sauté, stirring occasionally until the spinach has wilted, about 3 minutes.
  • Once the spinach has wilted, add the mushrooms, stirring occasionally, until the mushrooms are golden brown, about another 2 minutes. Season with salt and pepper.
  • Add the eggs into the pan then quickly and lightly stir the vegetables into the eggs to evenly distribute the vegetables. Cook until the bottom is set, about 1 minute.
  • Top with the tomato, remaining green onions, and cheese. Broil until the frittata is golden brown on top and the mixture is set, about 4 minutes. Top with cilantro, parsley and fennel fronds (if using).
  • To serve, slice the frittata into equal slices and use a spatula to scoop each slice out of the skillet.



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