If you're like my family, you have done a lot more cooking and food preparation during this pandemic as many families are spending much more time at home.

Naturally, with that, we become exhausted from our typical selection of meals we regularly plan and are ready to try new recipes.

In this recipe from our Chop Chop magazine, we explore the basic frittata, which is something that appeals to me as a busy mom as it requires only a few ingredients and is not overly time-consuming as a meal option. I like that there are many spins you can take on this recipe to adapt it and make it your own. I hope it's sure to be a hit in your home as a new meal option that not only tastes good, but you can feel good about serving as a nutritious option for your family as well.

Basic frittata (with variations)

A frittata is like a cross between an omelet and a quiche, and you can eat it hot or cold, alone or sandwiched between two slices of whole-grain bread.

It's a great make-ahead breakfast. Plus, the protein in those eggs provides you with lots of energy for your day!

We're giving you a basic recipe for making a vegetable frittata, but check out the variations for ideas on how to customize it.

Hands-on time: 30 minutes

Total time: 60 minutes

Makes: 6 -8 servings


Cutting board

Sharp knife (adult needed)

Measuring spoons

8 x 8-inch baking pan, 9-inch pie pan, or 9-10-inch skillet

Measuring cup

Large skillet

Metal spatula or big spoon

Large bowl

Whisk or fork

Pot holders


3 teaspoon olive or vegetable oil

1 onion, peeled and chopped

1⁄2 head broccoli or cauliflower or 3/4 pound asparagus, chopped

1⁄2 cup leftover cooked potatoes or cooked rice or day-old bread cubes

8 large eggs

1 teaspoon kosher salt

1⁄4 teaspoon black pepper

1 cup chopped fresh basil or at leaf parsley leaves

1⁄2 cup grated cheddar, Swiss, or Parmesan cheese or crumbled feta or goat cheese


Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

Turn the oven on and set the heat to 350 degrees. Lightly coat the pan with 1 teaspoon oil.

Put the skillet on the stove, turn the heat to medium, and carefully add the remaining 2 teaspoons oil.

Add the onion and cook, stirring occasionally, until golden and softened, about seven minutes. Turn the heat down to low, add the vegetables and potatoes, and cook until the vegetables are the tenderness you like, 5-10 minutes. Set aside for 10 minutes, or until cool.

Put the eggs, salt, and pepper in the bowl and, using the whisk or fork, mix well.

Add the onion mixture, basil, and cheese, and mix well.

Pour the mixture into the pan or skillet and carefully move it to the oven once the temperature has reached 350 degrees.

Bake until the top is golden and the eggs are set, 25-30 minutes. (To see if the eggs are set, use pot holders to jiggle the pan back and forth: you should not see the eggs moving around in a liquidy way.)

Serve warm or at room temperature, or cover and refrigerate up to 2 days.


Instead of the broccoli or cauliflower, try adding other favorite vegetables: a big handful of spinach or shredded kale, chopped asparagus; sliced zucchini; diced leftover sweet potatoes; even corn, frozen or cut fresh from the cob.

Add 1⁄2 cup diced ham, turkey or chicken, or sliced cooked sausages, or cooked bacon crumbles.

Instead of basil or parsley, substitute cilantro, mint, dill, snipped chives, or a few leaves of fresh thyme.

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