A Very Useful Frittata
Practical, easy, brunchy, and a little bit lazy, this veggie frittata does the job every time.
Now here’s a bold claim: a frittata might be the most versatile thing you can make. Breakfast, brunch, lunch, dinner—it shows up for all of it. Not many things can say that.
It’s quick. It’s easy. And it works with just about anything you’ve got in the fridge.
There’s no crust to roll or cream to fuss with—just eggs, cheese, and whatever vegetables need to stop pretending they’re going to become a salad.
Here’s the basic idea:
This is a flexible recipe, so use about 5–7 cups of vegetables depending on the size of your baking dish. You’ll cook them for just a few minutes first so they stay bright and fresh. My favorite combination is zucchini, broccoli, fresh spinach, and small cooked potatoes.
I like a frittata with a craggy, golden top and plenty of vegetables peeking through, so I don’t go too heavy on the eggs. If you’re using a smaller baking dish, 6 eggs is plenty. For a larger dish, use 8.
Whisk the eggs with a spoonful of your favorite salsa for extra flavor, then add a good handful of grated cheese—Jack is great, but really, use whatever you like.
Bake, slice, and enjoy the rare and beautiful satisfaction of using up vegetables before they go bad.
What I like most about this frittata is how well it fits into real life.
While it’s humble, it’s also dependable. I make one if I know my morning will be rushed, because a slice warmed up in the microwave with a little salsa makes the day noticeably easier.
You can make this for a lazy weekend brunch—especially if you’ve just come home from the farmer’s market—and eat it cold with a green salad for lunch the next day.
It’s an easy dish for a holiday brunch too.
Honestly, If recipes got trophies, frittata would have a shelf full of them.
Thanks so much for reading! If you enjoyed this post, I’d love it if you’d hit the little heart, leave a comment, or share it with a friend who could use an easy recipe idea.
See you next week with something delicious!
Very Veggie Frittata
Serves 6–8
Ingredients
6–8 large eggs, lightly beaten (see notes below)
2 tablespoons water (or milk or cream)
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder (optional)
1 tablespoon prepared salsa or a few shakes of hot sauce
⅓ cup grated Parmesan cheese
2 tablespoons olive oil, divided
1 tablespoon butter
1 yellow onion, diced (about 1 cup)
5–7 cups mixed vegetables: zucchini, broccoli florets, cherry tomatoes, small yellow potatoes, fresh spinach
2 garlic cloves, minced
2 cups grated Jack cheese (or another good melting cheese)
¼ cup fresh Italian parsley, chopped
Instructions
Preheat oven to 350°F.
Prepare a 9x13-inch baking dish or a deep 9.5-inch pie plate by lightly oiling the bottom. Line with parchment paper, leaving a 2-inch overhang on the sides for easy lifting. Lightly oil the parchment as well, or spray with nonstick cooking spray.
(If using a deep pie plate, use 6 eggs and about 4 cups of vegetables instead of 8 eggs and 5–7 cups.)
In a large bowl, whisk together the eggs, water (or milk/cream), salt, pepper, garlic powder (if using), salsa or hot sauce, and Parmesan cheese. Set aside.
If using potatoes, cut them into bite-size pieces and boil in salted water until tender, about 15 minutes. Drain and set aside.
In a large skillet, heat 1 tablespoon olive oil and the butter over medium heat. Add the diced onion and cook until soft and translucent, about 5–6 minutes.
Add the zucchini, broccoli, cherry tomatoes, and ¼ cup water, along with a pinch of salt and pepper. Cook for 4–5 minutes, until the vegetables begin to soften and the water has evaporated. Stir in the garlic and cook for 30 seconds more.
Transfer the cooked vegetables and potatoes to the prepared baking dish. Add the spinach and toss everything lightly together.
Give the egg mixture one more quick whisk, then pour it evenly over the vegetables. Gently shake the dish so the eggs settle throughout the pan.
Top with the grated Jack cheese and chopped parsley. Drizzle with the remaining 1 tablespoon olive oil.
Bake for 40–45 minutes, until the center is set and the top is lightly golden. If needed, broil for 3–5 minutes at the end for extra color.
Let rest for 5–10 minutes before slicing and serving.
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