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DIY Vegetable Frittata

This quick and healthy frittata is a perfect mid-week meal or weekend brunch. You can watch me make it in my Vegetables for Every Season class on Craftsy.com! Think of the recipe as a template—you can customize it according to whatever you have on hand or like (it’s one of my favorite ways to use up leftover roasted, grilled or sautéed veggies hanging in the fridge.) If you don’t have cooked vegetables on hand, simply steam the vegetables first until tender. Using egg whites in addition to whole eggs makes for a lighter, fluffier frittata.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Author: Nicki Sizemore


  • 6 whole eggs
  • 2 egg whites
  • Salt and freshly ground black pepper, to taste
  • Grated Parmesan cheese
  • 2 tablespoons olive oil and/or butter
  • 1 small onion or leek, diced
  • 1 garlic clove, minced
  • 2 handfuls chopped fresh leafy greens, such as spinach, kale and/or Swiss chard
  • 1-2 cups cooked, diced vegetables (such as potatoes, squash, broccoli, cauliflower, asparagus, peas, peppers, zucchini and/or eggplant)
  • Shredded, grated or crumbled cheese (such as Parmesan, cheddar, Gruyère, Comté goat cheese, feta and/or ricotta)


  • Preheat the oven to 450˚F.
  • Whisk the eggs and egg whites with salt, pepper and a handful of grated Parmesan cheese (feel free to add a smattering of chopped herbs, if you have them).
  • Heat the olive oil and/or butter in 10-inch cast iron or nonstick skillet over medium heat. Add the onion or leek, and cook, stirring, until tender, about 4-5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Pile in the greens, and cook, stirring occasionally, until wilted. Add the cooked vegetables, and season with salt and pepper. Pour in the eggs. Cook, stirring, until the eggs start to set along the bottom and edges. Sprinkle the top of the frittata with the cheese(s) of your choice (the version above was sprinkled with Parmesan and dolloped with fresh ricotta).
  • Transfer the frittata to the oven and bake until it’s slightly puffed and just set (a knife inserted in the center should come out clean), about 6-10 minutes. Serve warm or at room temperature.