Banish Hunger Pangs With A Frittata


There is nothing better than diving into a plate of steaming veggie-filled eggs when you're home late and starving. Frittatas are the mainstay of many a busy household. As long as someone has a few vegetables, a bit of meat and eggs, frittatas save lots of hungry weeknights.

One frittata makes plenty for four to six people with a side salad or other steamed vegetable, and more than enough for two. The leftovers are nearly as good as frittata straight from the oven. Wedge a piece of toast with your frittata and it also makes an easy lunch.



For the ingredients (choose 3 to 4)

  • 1 medium onion, diced
  • 1 medium potato, diced
  • 1 medium bell pepper, diced
  • 1 roasted red pepper, diced
  • 1 to 2 cups broccoli florets
  • 1 to 2 cups cauliflower florets
  • 1 to 2 leeks, diced
  • 12 ounces mushrooms, diced or thinly sliced
  • 1 cup cooked pasta
  • 1 cup cooked rice
  • 1 to 2 sausages, diced
  • 1 cup shredded cooked chicken, or beef
  • 1 cup tofu, diced
  • Any other leftovers you may have in the fridge

For cooking and the seasoning:

  • Vegetable oil
  • 1 to 3 teaspoons spices or herbs, like oregano, basil, thyme, smoked paprika, cumin, chili powder
  • 1 to 2 cloves garlic, minced
  • 1 to 2 teaspoons kosher salt, divided
  • For the eggs:
  • 1/2 to 1 cup shredded cheese (optional)
  • 6 to 8 large eggs, enough to cover the ingredients


Heat the oven: Arrange a rack in the middle of the oven and heat to 400°F.

Sauté the ingredients: If the meat is raw, cook that first in a large nonstick frying pan or cast iron skillet and then remove it from the pan to add back in later. Cook the vegetables with a little oil over medium-high heat, starting with the longer-cooking veggies like onions and potatoes and ending with softer veggies like red peppers, until cooked through. Add any meat or tofu and cook just enough to warm through.

Season the ingredients: Since the ingredients will be mixed with eggs, you want to over-season them a bit here. Add whatever seasonings you wish to use along with 1 teaspoon of the salt. Let this cook for a minute, then give it a taste. It should taste strong, but still good. Add more spices or salt if needed.

Add the cheese: Spread the vegetables into an even layer. Sprinkle the cheese on top and let it just start to melt.

Add the eggs: Whisk the eggs together and pour them over the vegetables and cheese. Tilt the pan to make sure the eggs settle evenly over all the vegetables. Cook for a minute or two until you see the eggs at the edges of the pan beginning to set.

Bake the frittata: Put the pan in the oven and bake until the eggs are set, 8 to 10 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven.

Cool and serve: Cool in the pan for 5 minutes, then slice into wedges and serve. Leftovers will keep refrigerated for a week.

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