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Flexible Frittata

Yields6 ServingsTotal Time30 mins

For the Sauté
 2 tbsp Extra virgin olive oil
 1 Small onion or large shallot
 3 cups Total, any combination: coarsely chopped veggies, such as kale, broccoli, or thinly sliced zucchini cut into rounds, drained and rinsed chickpeas or canned artichoke hearts quartered
 1 Garlic cloves, minced
For the Egg Mixture
 8 Eggs
 3 tbsp Parmesan cheese
 ½ cup Cheese, crumbled or shredded (optional)
 2 tbsp Fresh basil or parsley
 1 tbsp Herbs or spices, to taste1 tsp if using dried

Preheat oven to 450°


Prepare vegetables by removing stems. Chop and cut any stems into 1/4” slices.


Peel and dice onion/shallot and garlic, but keep them separate.


Heat 2 Tbsp oil in heavy pan over medium heat. Cook onion for 5 minutes and add any stems. Season with salt and pepper. Cook with stems an additional 6-8 minutes.


Add any leafy greens or other vegetables, and cook until tender, approximately 3 minutes, adding a little water if pan dries out. Lower heat and add garlic, cook about 1 minute longer. Set aside.


Crack eggs into a bowl, beat lightly, add Parmesan, optional cheese, herbs, salt and pepper to taste.


Spray a 8” x 8” pyrex dish with nonstick cooking spray. Spread cooked vegetables evenly across the dish, then pour egg mixture over all.


Bake 20-25 minutes until lightly browned on top. Allow to rest before slicing.
Slice frittata into 6 individual portions, and serve onto plates. Garnish as desired.

Nutrition Facts

Servings 0