We have recently discovered frittatas around here. Pretty much the most versatile recipe ever. Use whatever veggies and or meat (ham, bacon, chicken?) you have.


  • Anything you want (vegetables, herbs, meat, cheese); we have been using a ridiculous (and delicious) amount of veggies — zucchini, yellow squash, mushrooms, broccoli, tomatoes, avocados, spinach, etc., etc. All told, I’ve been using about 2 cups of chopped veggies plus a big handful of spinach.
  • 6 or 7 eggs


  1. Preheat oven to 375 degrees.
  2. In an oven-safe skillet (I use a 10-inch cast iron skillet), saute vegetables until just starting to be tender (maybe al dente if that’s something you can say about veggies?), 3 minutes. If you’re using spinach, add it at the end and stir until just wilted.
  3. Add cheese meat if you’re using them (make sure the meat is cooked).
  4. Whisk eggs in a bowl and pour over vegetables.
  5. Transfer skillet to oven and bake (uncovered, I think) for 10–12 minutes until eggs are set.



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