Veggie Frittatas
  • CourseBreakfast
  • CuisineGluten-Free, Kid-Friendly, Vegetarian
  • 4 eggbeaten
  • 6 egg whitesbeaten
  • 3/4cup onion
  • 1bunch asparagusbias-cut (tender part only, snap off the tough lower stem)
  • 3cups kalechopped
  • 1/2pt grape tomatohalved
  • 2tbsp olive oil
  • 1/4cup swiss cheeseshredded
  • 1/4cup parmesan cheeseshredded
  1. Heat 2 tablespoons of olive oil in an oven-safe non-stick skillet. I recommend at least a 10″ skillet for this – I used a 14″ skillet.
  2. Sauté onions for approx 3 min, stirring occasionally. Add kale & asparagus, sauté for another 5-7 minutes. Add grape tomatoes & stir to incorporate.
  3. Beat together the eggs + egg whites for at least 2 minutes…. don’t skimp! The frothier the eggs are when you put them in the skillet, the fluffier they will be when they cook.
  4. Pour the scrambled eggs into the skillet over the sauteed vegetables. Spread it out/readjust the veggies with a rubber spatula if necessary. And then don’t touch it! Allow the Frittata to cook over medium heat for about 5 minutes or until the sides are cooked, but the top is still wobbly/liquid/uncooked.
  5. Preheat the oven broiler to high.
  6. Sprinkle cheese over the frittata & put the skillet into the preheated oven. Cook the frittata for approximately 4 minutes under the broiler or until the cheese begins to crisp & brown.
  7. Remove frittata from oven (put an oven mitt over the handle so you don’t forget it is hot & burn yourself!) Using your rubber spatula, go around the sides of the frittata to help detach it from the pan – this will help the frittata slide out of the pan & onto your serving platter.
  8. Slice into wedges & offer up the most perfect Wisteria Lane smile as you say to your guest “Would you like a slice of frittata?”
Recipe Notes

Tip: using frozen chopped onions are a time saver when sautéing.

You can use any vegetables that you’d like. You can also use whatever cheese you prefer or have on hand. Experiment and see what turns out best!