I’m not lazy. I’m busy. There’s a difference! So if there’s a way I can make ANYTHING more efficient, I do it. Especially cooking. If it’s quick, easy and healthy, it’s probably on my roster of things I eat on a regular basis. So I don’t know why I never thought to make a veggie frittata until recently. Wait, yes I do. It’s ‘cause I didn’t know what a frittata was until like, last week. It’s basically a mix between an omelet and a quiche.

I was inspired by this recipe. After reading it I knew I had to make it ASAP. I’m seriously happy that I did. I’m aware that I might be getting overly excited about something that’s so simple and obvious, but I still feel like I struck gold. This frittata is easy and adaptable. You can have it for breakfast, lunch or dinner. You can pack it with veggies. (I have trouble eating vegetables in the morning, so this is a great way to sneak them in.) And most importantly, it tastes gooood. It stores well too. I was worried about how the frittata would reheat and taste the next day, but I think it actually tasted even better.

Instead of asparagus I used broccoli, in addition to a few other substitutes. But flexibility is part of this recipe’s beauty. You can make it with a variety of spices, vegetables and cheese and it will most likely still be tasty. For example, you can use spinach, tomatoes or chopped artichoke hearts. You can add ground meat. You can play around with herbs. You can add a lot of things and it won’t break like an overstuffed omelet! So anyway, here’s my version of the veggie frittata.

1 egg (or 4 eggs if you don’t want to use egg whites/beaters)
3 egg whites or egg white beaters
1.5 cup chopped broccoli (or veggie of your choice)
.5 cup onion
4 tablespoons of bacon bits (totally optional)
1 cup cheese of preference (I used mozzarella and cheddar)
1 tsp extra virgin olive oil
Salt to taste
Pepper to taste

1. Preheat oven to broil.
2. Lightly beat eggs until just mixed.
3. Heat olive oil in a large oven-safe pan.
4. Cook onions until golden brown.
5. Add broccoli and cook until it softens, about 4-5 minutes.


6. Add bacon bits.
7. Add salt and pepper to taste.
8. Pour eggs into the pan and let cook until they’re slightly runny on top.

9. Sprinkle cheese on top.
10. Put the pan in the oven and cook until cheese is melted, about 3-4 minutes.
11. Take out of the oven with mitts, cut, serve and enjoy!

I ran out of mozzarella so I added a slice of cheddar.
The final product on David's lap. He approved.

4 comments on “Get Your Veggie Frittata On”

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