Supper in No Time With This Quick Vegetable Frittata Recipe (2024)

Elaine Lemm

Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.

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Updated on 09/22/22

Ingredients

2 tablespoons extra-virgin olive oil, divided
1 small onion, peeled and finely sliced
2 cloves garlic, minced
9 ounces (250 grams) mixed vegetables of your choice, diced, cooked
1 cup shredded cabbage, or kale
6 large eggs, lightly beaten
Freshly ground black pepper, to taste
Salt, to taste
1 tablespoon finely chopped flat-leaf parsley
4 ounces (125 grams) softgoat cheese, crumbled

Steps to Make It

Gather the ingredients.
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Heat 1 tablespoonof the olive oil in a 9- or 10-inch frying pan over low heat. Cook the onion for about 5 minutes until soft. Take care not to burn.
Add the garlic, and stir, then add the cooked vegetables and cabbage. Cook for another 2 minutes.
Season the beaten eggs with a twist of black pepper and a little salt at the last minute (adding salt before this time can make the frittata tough). Give the eggs a good whisking.
Tip the beaten eggs into the cooked vegetables in the frying pan and stir. Add the parsley and stir well.
Turn the heat down to low, and cook until the sides and center of the omelet are barely set.
Turn the frittata over onto a large plate. Add the remaining 1 tablespoon of olive oil to the pan, then transfer frittata back to the frying pan with the uncooked side facing down.
Sprinkle the goat's cheese over and cook for another 5 minutes, or until the frittata is golden and firm. Alternatively, you can transfer the frittata to the broiler and cook for 10 minutes.
Remove from the heat and leave to cool slightly. Cut into wedges.

Recipe Variations

For a frittata, you can use any cooked vegetables you have on hand, which makes it a surprisingly inexpensive dish. Favorites are cold diced potato, peppers, courgettes (zucchini), broccoli, asparagus, and shredded leeks. You are limited in what you can create only by your imagination.

Tip

If you cook the frittata using the broiler method, be forewarned that the handle of the skillet will be very hot for a while. Use silicone handle covers or potholders when removing it from the oven.

How to Store and Freeze

This frittata can be stored in the fridge for up to four days, making it a perfect grab and go breakfast during the week.
You can also freeze frittatas. Cut the cooled frittata into individual slices, and place on a cookie sheet in the freezer. Once the slices are frozen, put them in an airtight container or freezer bag for up to three months. To reheat, just pop the frozen slice(s) into the oven (preheated to 275 F) for about 20 minutes.

Can a frittata be made ahead of time?

Frittatas are not only a versatile dish, but they can be prepared ahead of time. Make it the night before, or even a day ahead—they can be eaten warm or cold. To reheat, cover your frittata, or wedge, with foil and place in the oven for about 15 to 20 minutes.

How do you know a frittata is done?

A frittata is cooked when it no longer wiggles in the center and the edges are turning a golden brown. You can also test it by placing a knife in the center—if it comes out clean, then your frittata is done.

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Nutrition Facts (per serving)
302	Calories
20g	Fat
13g	Carbs
17g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 4
Amount per serving
Calories	302
% Daily Value*
Total Fat 20g	26%
Saturated Fat 7g	37%
Cholesterol 292mg	97%
Sodium 342mg	15%
Total Carbohydrate 13g	5%
Dietary Fiber 4g	14%
Total Sugars 3g
Protein 17g
Vitamin C 18mg	89%
Calcium 130mg	10%
Iron 3mg	16%
Potassium 332mg	7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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