Basic Frittata (with Variations)
A frittata is like a cross between an omelet and a quiche, and you can eat it hot or cold, alone or sandwiched between two slices of whole-grain bread. It’s a great make-ahead breakfast. Plus, the protein in those eggs provides you with lots of energy for your day! We’re giving you a basic recipe for making a vegetable frittata, but check out the variations for ideas on how to customize it.
Sharp knife (adult needed)
8 x 8-inch baking pan, 9-inch pie pan, or 9–10-inch skillet
Metal spatula or big spoon
Whisk or fork
- Turn the oven on and set the heat to 350 degrees. Lightly coat the pan with 1 teaspoon oil.
- Put the skillet on the stove, turn the heat to medium, and carefully add the remaining 2 teaspoons oil.
- Add the onion and cook, stirring occasionally, until golden and softened, about 7 minutes. Turn the heat down to low, add the vegetables and potatoes, and cook until the vegetables are the tenderness you like, 5–10 minutes. Set aside for 10 minutes, or until cool.
- Put the eggs, salt, and pepper in the bowl and, using the whisk or fork, mix well.
- Add the onion mixture, basil, and cheese, and mix well.
- Pour the mixture into the pan or skillet and carefully move it to the oven.
- Bake until the top is golden and the eggs are set, 25–30 minutes. (To see if the eggs are set, use pot holders to jiggle the pan back and forth: you should not see the eggs moving around in a liquidy way.)
- Serve warm or at room temperature, or cover and refrigerate up to 2 days.
- Instead of the broccoli or cauliflower, try adding other favorite vegetables: a big handful of spinach or shredded kale, chopped asparagus; sliced zucchini; diced leftover sweet potatoes; even corn, frozen or cut fresh from the cob.
- Add 1⁄2 cup diced ham, turkey or chicken, or sliced cooked sausages, or cooked bacon crumbles.
- Instead of basil or parsley, substitute cilantro, mint, dill, snipped chives, or a few leaves of fresh thyme.