The incredible edible frittata!

I’m a big believer in the frittata.  If you’ve never had one, it is basically a Quiche without the pastry shell.  I’m sure that is probably a HUGE generalization though and will wait for all of the real chefs out there to send me hate mail…haha, as if real chefs read my blog 🙂  Really though, they are totally fool-proof, it only takes one pan, and you can put anything in them.

The key is to start with a good pan.  I love my cast iron one, but any oven safe omelet pan an inch or two deep will do.  This is my latest, and I usually make veggie frittatas, but I have to admit that they are super delicious with a really good sweet Italian sausage too.  If you make it with meat, just cook the meat in your pan first and then add the veggies.  Get creative, use the vegetables you love and you can never go wrong!

This makes about 4 servings at approximately 320 calories each (courtesy of my “lose it” app)


  • 1 Tbs Olive Oil
  • 2 Cloves Chopped Garlic
  • 1/2 Sweet Onion (I use Walla Walla Onions because they are plentiful at my market, but if you are on the east coast you may be more familiar with Vidalias)
  • 1 Bell Pepper Chopped
  • 1 Head Broccoli Chopped
  • Fresh Basil Chopped
  • 7 Farm Fresh Eggs
  • 1/3 Cup Shredded Cheddar Cheese
  • Salt & Pepper to taste
  1. Preheat your pan on a medium heat stove with a Tablespoon of olive oil
  2. Add your onions and garlic and stir occasionally until the onions just start to soften
  3. Add the peppers and stir until they just start to soften
  4. Add the broccoli.  You just want the veggies to be almost perfectly cooked to your liking.  The key is to fill the pan almost entirely with veggies.
  5. Add some chopped fresh basil, a little salt and pepper to taste, then stir thoroughly
  6. Beat 7 eggs and pour them into the pan with the other ingredients letting them sink into the open spaces and let cook on the stove without stirring until you can tell that the mix is solid up through the middle.  The top will still be uncooked.
  7. Sprinkle the cheese evenly over the top.
  8. Add a sprinkle of salt and pepper
  9. Place in the oven under a low broiler for about 5 minutes or just until the cheese is melted and the top starts to brown.
  10. Remove from the oven and let your frittata cool for a few minutes as it will be easier to slice and remove from the pan if it is a little more stable.

3 responses to “The incredible edible frittata!

  1. Sooooooooooooooooo delicious! It is getting difficult to resist it all in one sitting.

  2. I love frittatas!! They work with any yummy veggy but my favorite is with fresh mozzerella, orange peppers, vidalia onions, fresh basil, sweet turkey sausage…..mmmmm! Congrats on starting your blog. I look forward to reading!

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