By:  Michelle Jenck M.Ed., Wholly Healthy LLC


Prep Time:  15 minutes

Total Cook Time: 30 minutes


The Frittata works as a quick breakfast, lunch or dinner option.  Packed with protein, it’s also a great way to fulfill that hard-to-meet recommendation for daily vegetable intake.


Inspired by a “mix-and-match” frittata feature in Parade Magazine, this recipe has become a go-to for using up various leftovers.  The hardest thing about this recipe is finding a pan that can be used on both the stovetop and in the oven.  (I use a 10-inch cast iron skillet that I bought from a flea market vendor.)


Number of servings: 6-8




8 eggs

½ t. salt

¼ t. pepper

1 T. olive oil

1 C. “mix & match” veggies – garlic, onion, spinach, pepper, mushroom, zucchini, and/or broccoli

½ C. cooked ham, chicken, sausage, or bacon (optional)

½  – 1 C. shredded cheese (I prefer Tillamook Sharp)

½ C. fresh herbs such as basil, chives, cilantro (optional)

1 T. “flavor boost” – Dijon mustard, capers, sriracha or pesto (optional)


Top with salsa or sliced fresh tomatoes



Preheat oven to 350 degrees.  In a separate bowl, beat or whisk eggs.  Add salt and pepper and set aside.

Heat oil in skillet on the stovetop over medium heat.  Add chopped veggies.  Sauté for 1- 2 minutes.  Add meat (optional) and sauté with veggies for 2 minutes.  Add any additional optional ingredients.  Sprinkle with cheese and pour egg mixture over the top, covering the pan evenly.  Cook for 2-3 minutes, pulling edges back to allow uncooked egg to run underneath.  Transfer skillet to preheated oven and bake for 15 minutes or until just set.  Let stand 5 minutes.  Can be eaten warm or cold.  Tastes great topped with salsa or fresh sliced tomatoes.

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About the Author : Michelle