Easy Frittatas

It’s not a real frittata, for those of you who are devotees of this particular dish. I’d say it’s somewhere between a classic frittata and a plain old omelet. Either way, we were looking for a quick weekday meal that was strong on vegetables but light on the wallet. This one uses eggs and whatever you have on hand, so it’s great to serve when you have leftovers. You only need a very small amount of vegetables, so plan this on a week when you will already be chopping veggies for other meals. This week, we had leftover red cabbage from a slaw, as well as peppers and onions for quesadillas/veggie wraps. Another draw to this meal is that everyone gets to choose their own fillings and toppings, so everyone is happy!



  • Finely chopped or grated raw vegetables
  • Finely chopped or shredded meat, if desired.
  • Cheese, to taste (A tiny sprinkle of Parmigiano Reggiano is the best – tons of flavor, very little oil)
  • For each person: 2 eggs, 1/8 tsp. salt, a shake of paprika, and some freshly ground black pepper
  • Olive oil
  • Toppings: BBQ sauce, ketchup, pretty much anything saucy that goes with savory egg dishes


The instructions below are for one frittata at a time. You can whisk all of the eggs together in a big bowl, then ladle out the amount you need for each frittata, but it’s best to cook each frittata individually. Using a griddle pan, you can cook several at a time. A small crepe pan will give you a prettier finished product, but everyone’s will be ready at different times. Make the call based on your time and number of diners.

  1. Whisk eggs lightly with salt and spices.
  2. Heat about a Tablespoon of olive oil over medium-low heat.
  3. Add vegetables (and any raw meat you are using). Season with a bit of salt.

    Spread out the veggies while they are cooking

  4. Cook vegetables through, then pile them up to get some height.

    Stack the cooked veggies before adding the egg mixture

    Once they are cooked, stack the veggies before adding eggs

  5. Add small amount of egg mixture, keeping a spatula on hand to keep it from running everywhere. Using a small amount should help with this – you want a thick product in the end, but it will take some layering to make that happen.

    I added the egg too quickly on this one – you can see where the egg went way beyond the veggies all along the bottom. This made for uneven cooking and a less perfect appearance, but rest assured – it was still delicious

  6. Add cheese and any precooked meats. A little cheese goes a long way. Parmiggiano Reggiano is our favorite – it has a strong enough flavor to only need a small pinch.
  7. Immediately add more egg mixture, adding it gradually to create height rather than surface area.
  8. Once the surface of the eggs starts to solidify, flip the frittata over to cook the other side. Cook through and serve.

These are great with a leafy salad or a just a piece of toast. The idea of topping them with a sauce of some sort was borrowed from Okonomiyaki, which is a vegetable pancake recipe that my partner brought home from a stay in Osaka, Japan. These pancakes were then topped with a sauce very similar to BBQ sauce. We recreated and enjoyed them, but I thought it would be tastier with plain old eggs instead of the batter. We kept the BBQ sauce, though, and are adding new sauces each time we make this recipe.


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