Prep time: 
Cook time: 
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  • 1 teaspoon olive oil
  • 2-3 cups assorted vegetables such as: onions, shallots, mushrooms, leeks, tomatoes, broccoli, any greens, from collards to sorrel, zucchini, cauliflower, asparagus, cooked potato, cut into cubes, cooked pumpkin, cut into cubes.
  • 8 eggs
  • salt and pepper, to taste
  • 2 oz of cubed feta, mozzarella, cheddar, manchego, gouda or blue cheese OR 1 oz of parmesan, shaved or grated
  1. Preheat the broiler to 400F.
  2. Chop the vegetables you are using into 1-inch bites.
  3. Heat 1 teaspoon of olive oil in a non-stick frying pan.
  4. Add the vegetables and sauté, until softened, for 2-3 minutes. Add leafy greens that do not require lots of cooking like spinach, bok choy greens or sorrel, if using, and cook until the greens are wilted.
  5. Season with salt and pepper.
  6. In the meanwhile, beat the eggs and season them with salt and pepper.
  7. Add half of the cheese to the eggs and stir.
  8. Add the eggs with the cheese to the frying pan with the vegetables and mix everything together with a spatula.
  9. Sprinkle the rest of the cheese on top of the frittata.
  10. Cover with a lid and cook on low heat for 5-7 minutes or until slightly browned on the bottom and almost set on the top.
  11. Take off the lid and place the pan with frittata under the broiler for 1-2 minutes or until the top of the frittata is cooked and slightly browned. If it is cooked on the top but slightly runny inside, turn off the broiler and leave the pan with the frittata in the oven for a few minutes.
  12. Enjoy with fresh chewy bread like ciabatta and a simple green salad.
Recipe by Feeding Bytes at