Simple Vegetable Frittata

I’ve been slightly obsessed with frittatas lately, one of my favorite budget meals.  Have you ever made one?  They are the perfect last-minute-oh-crap-it-is-5:30-and-I-have-no-idea-what-to-make-for-dinner meal.

As long as you’ve got eggs, cheese, and a little milk or cream (or even evaporated milk in a pinch) you can whip one together and throw in whatever items happen to be taking up space in your fridge.  With all those Worden Farm veggies we’ve been getting lately, our fridge is always full of a random assortment and this is my absolute favorite way to use them up.

Here is what you need:

Assorted fresh vegetables, chopped or diced
(for this particular frittata, I used 1 small head broccoli, 1 small zucchini, & 2 small leeks)
3 tablespoons butter
6-8 basil leaves
8 eggs
3/4 c. half & half (or milk or evaporated milk)
1 1/2 cups shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper

Step 1:  Lay basil leaves on top of one another then roll up tightly and slice.  Set aside.

Step 2:  Melt butter over medium-high heat in a large frying pan.  Saute broccoli, zucchini, & leeks (or other vegetables of choice) until crisp tender, 6-7 minutes.   Reduce heat to low.

Step 3.  Whisk eggs and half & half in bowl until well blended.  Whisk in basil, salt, pepper, & cheese.

Step 4:  Spread out vegetables in pan so they are evenly distributed.  Carefully pour egg mixture over vegetables.  Cover & cook on low until set and puffy, approximately 15-20 minutes.

There is SO much you can do to modify this recipe!  Use different herbs, different veggies, different cheese, or even throw in some cooked ham or turkey.  Our current favorite combination is green onions, leeks, broccoli, & basil with cheddar and goat cheese, but that changes all the time.  Seriously, the possibilities are endless!

Step-by-step instructions for how to make a simple vegetable frittata.  A perfect last-minute weeknight recipe for using up what's left in the fridge!

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{ 16 comments… add one }

  • Michelle March 9,

    Yum! Adding this to my list of recipes!

    • Ruth March 12,

      Yay! :-)

  • Kristi March 9,

    Looks good. Unfortunately my daughter won’t eat eggs and cheese and my son won’t eat veggies… Such is life…

    • Ruth March 12,

      Yeah, my kids aren’t big fans of vegetables either but they did like this. It helped that they were absolutely STARVING. 😉

  • Kristine March 10,

    Love this idea/recipe – thanks!

    • Ruth March 12,

      You’re welcome Kristine! :-)

  • millie from the bronx March 10,

    Will make this one tomorrow morning since I just made my own version today and my family really loved it. Thanks for all your inspirational ideas!

    • Ruth March 12,

      You’re welcome! Let me know how it turns out!

  • Zsa Zsa March 12,

    Yum! This is going to be the next dish my daughter and I will be cooking on Sunday. Sunday is the day my little girls and I cook and bake together. Last Sunday, we baked blueberry bread.

    • Ruth March 12,

      Aw, that is so sweet. Blueberry bread sounds yummy! Let me know how it turns out!

  • Sherrie Robertson December 25,

    This was a hit at Christmas brunch today! I did change it just a bit and omitted the zucchini and added 3 diced red potatoes instead. I also poured it into a pie dish and baked it in the oven at 350 for 30 minutes or so. Great recipe!!

    • Anonymous December 29,

      Thats would be called a quiche not a frittata which is what this subject is on.

  • amada February 14,

    Vou preparar esta fritata logo a tardinha . esta com um aspecto muito delicioso

  • Kristen April 21,

    Anyone know if it would work to use rice milk?

  • Anonymous January 15,

    R. CD-R rc Rc r

  • Tammy May 17,

    This is great with leftover roasted veggies! Thanks for the inspiration. :)


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