Vegetable Frittatas

May 28th, 2009 | Posted by Alison in Dinner Time

As an oat lover, I usually end up making eggs for meals other than breakfast. Today I made Veggie Frittatas for dinner.

1 Tbsp Extra Virgin Olive Oil
5 or 6 eggs
1/4 c of milk (optional)
1/4 c of cheese (optional)
Vegetables of your choosing
Salt and pepper to taste

In a large pan, saute vegetables on medium heat in EVOO until soft. I used what I had on hand; onions, garlic, mushrooms, red pepper and spinach.

Because the spinach cooks fast, I got the other veggies started and held off on the spinach until everything else had softened up.


While the vegetables are cooking, get those eggs crackin’.


I only had 5 eggs so I added a splash of milk (about a 1/4 c?) to the eggs for a little more body. Add S&P if you like and scramble together. Once my peppers, mushrooms and onions were beginning to soften up, I added the spinach.

I put the cover on the pan to let the spinach get wilty. The spinach reduces quite a bit so a handful of fresh spinach is not as much as it seems.

add_spinach wilty_spinach

When the spinach is ready, make sure vegetables are spread evenly across the pan. Lower the heat just a tad and slowly pour in your scrambled egg mixture.

If necessary, pick up the pan and gently swirl the egg mixture around so that it’s evenly spread through the vegetables. Top with a bit of shredded cheese if you like.


Cover and cook on low heat for about 10 – 12 minutes, checking periodically. You’ll know it’s done when the top of the frittata is firm and set.


There are of course many different variations to this. You could add meat, a wide variety of vegetables, cheese or no cheese, egg whites in place of whole eggs, the combinations are virtually endless. Mine turned out a little thin, so that probably made for a shorter cooking time. I would have used at least a half dozen eggs if I’d have had that many.

I use a rubber spatula to cut the frittata into pie shaped pieces and serve.


I ate my slice with a giant salad on the side! Ava and Max ate cheese quesadillas with 2% Fage for dipping. Plain greek yogurt is an amazing, much healthier alternative to sour cream. I swapped it out months ago and they had no idea, not even Ms. Max Picky herself.

After dinner the little gals wanted to go out and play in the rain… your wish is my command. Out we went.


Well aren’t we dainty?


Totally defeating the purpose of an umbrella but whatever.


Eventually the umbrellas were totally abandoned and we called it a night.


Actually we called it: Bath Night

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6 Responses

  • Jane/you-know-who says:

    Two things:

    1) You’re right about the spinach cooking down to almost nothing

    2) Max and the pink flowers (azalea?) pic is so good!

  • Erin says:

    Oh your little cuties! I just love ’em! So cute with their umbrellas/rain catchers! 😉

  • Daddy-O says:

    Your fritatta is most impressive! Looks like the stuff your dear old daddy-o has been making for 30-plus years…and still do…with a little extra lean canadian bacon or spicy turkey sausage, of course. Yeah, yeah, I’m still a carni-voracious. Your presentation is par excellence, mais oui! Loved the shot of Max and the flowers. And of course, running today, rain or shine.

  • Alison says:

    You’re my omelet making, veggie eating, road running role model! 😉

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