Suburban Pioneers

The Adventures and Misadventures of Homesteading in 21st-Century America

Lauren: Veggie Frittata: Dinner in 30 minutes or less May 3, 2014

Frittatas have become a weekly staple in our house. Why? Because they’re quick and easy. And they’re a good way to use up eggs and random veggies lingering in the fridge. Our four chickens lay just about 4 eggs a day, 7 days a week. Math isn’t really my thing (English major here!), but I know that comes out to over 2 dozen a week, give or take about, um, 4. . . .  2 dozen eggs a week means at least one frittata for dinner. End of story.



1/2 onion, diced

2 tbsp. oil

8 eggs

1/2 c. milk

1 tbsp fresh basil, chopped or 1 tsp dried basil

1 tbsp parmasan cheese

salt and pepper to taste

1 red pepper, diced

1/2 c. frozen corn

1 cup chopped spinach

2 tbsp. butter

1/2- 1 c. of cheese

Note: You can add whatever veggies or leftovers you have to your frittata. I just happened to have pepper, corn, and spinach. Potatoes are particular good. I would consider the basil, butter, and cheese essential though. And the eggs, of course!



1. Set oven to the broil setting. Heat oil in a large skillet. When warm, add the diced onion. Cook until onion becomes soft and transparent.




2. While the onion is cooking, crack the eggs in a bowl and add milk.


Play the game of what shape is the milk. I see a mouse. What do you see?


3. Add basil, parmesan, salt ,and pepper to eggs. Stir to combine. (Don’t skip the basil. I think it adds so much flavor to the eggs!)\


4. Add red pepper to the onions. Cook for a few minutes. Add corn. Cook for a couple minutes. Then add the spinach. Cook just until the spinach wilts.


Ooo colors!


5. Once the spinach wilts, add the 2 tbsp of butter. Butter makes eggs taste even better and helps to keep them from sticking to the pan.


6. Add egg mixture to skillet. Cook it like an omelet, pushing the edges in and tilting the pan so egg liquid runs onto the pan. Cook until the edges are set. Don’t worry about the top too much; it will finish up in the oven.


7. Put the whole skillet in the oven for a couple minutes until the top is cooked. Watch it so it doesn’t burn.


8. Once the top is no longer runny, add the cheese. Put the frittata back in the oven until the cheese is slightly browned and a little bubbly.




9. After removing the frittata from the oven, slice it into eights. I also recommend leaving a pot holder on the skillet handle so your husband doesn’t accidentally grab the handle and burn himself.


10. Enjoy!



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