Very Veggie Frittata

This one pan meal is a staple in our home.

First, because it is delicious. Second, it is pretty much foolproof. Last, but certainly not least…it is truly nutritious. The focus is on the abundance of green vegetables, which are well seasoned and just lightly cooked. They maintain a slightly crisp texture, contrasting with the soft eggs swirled between. Thinly sliced potatoes provide a starchy component, making the meal deeply satisfying. The frittata is enjoyable warm from the oven, room temperature, and even cold – perfect for family meals on nights when every one seems to be eating on their own schedule. It stores beautifully in the fridge for a few days, and makes a great breakfast or lunch. 

The key to the perfectly cooked frittata is starting on the stove top and finishing under the broiler. After trying this method, it is the only one I will use going forward. 

A note about the vegetables. Don’t skip the onions/leeks/shallots. They cook down, adding  so much flavor to the dish. If you only have onions on hand, no worries. If you haven’t cooked with shallots or leeks before, you will find that they lend a buttery/sweet taste, noticeably different from the onions. While I call for broccoli and greens in this recipe, you can use whatever you have in your fridge. Zucchini, asparagus and corn in the spring and summer. Cauliflower and sweet potatoes, or roasted eggplant and tomatoes with spinach would all be delicious combinations. 

I adapted this frittata ever so slightly, from Heidi Swanson’s recipe in her beautiful cookbook, Super Natural Every Day

Serves 6-8


2 Tablespoons extra virgin olive oil2 small onions/leeks, or a combination of both, chopped

2 large shallots, chopped

2 medium red or white potatoes (about 1/2 pound), sliced paper thin (can use a mandolin)

fine sea salt

1 medium head of broccoli (cut into small florets, and stalk peeled and sliced into 1/2 inch rounds)

1 package or 5 ounces of any baby greens, such as spinach, mixed blend, etc.)

10 large eggs, well beaten 

2-3 tablespoons of parmesan cheese, optional

handful of fresh chopped herbs (can be anything you have on hand – parsley, chives, dill. 


Whisk together the eggs with 1/2 tsp sea salt. Place a large cast iron or heavy ovenproof pan on the stove over medium-high heat. Add 2 tablespoons of olive oil and stir in the onions/leeks, shallots, potatoes, broccoli, and a couple of large pinches of salt. Cover and cook, stirring occasionally for about 5 minutes or so, until the broccoli is bright green and slightly tender, and the potatoes begin to soften. Add the baby greens, and cover for another minute until wilted. 

Remove half the veggies from the pan onto a separate plate, and set aside. Pour the eggs into the pan. Cook over medium-low heat until the eggs are set and very little liquid is left on top. To help cook evenly, run a spatula underneath the perimeter of the frittata and tilt the pan so the uncooked eggs run to the underside. Top with the reserved vegetables. If you would like to add cheese, sprinkle over veggies.

Place under the broiler for a few minutes until the top puffs up and sets completely. Watch the frittata carefully, as it can turn quickly from soft to burnt if you walk away. Remove from broiler, and let cool for a minute. Sprinkle with fresh herbs. 

Serve warm or room temperature. 


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