Back to basics frittata

By Jason Skrobar
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Frittata’s can be different things to different people. A simple weeknight dinner for those in a rush, or a luscious and charming brunch for others. No matter the camp you fall into, we can all agree - a frittata is simple to make with a huge return on investment. Here is a good roadmap to follow. 


  • 6 eggs
  • 1/4 cup whole milk
  • Kosher salt and pepper for seasoning
  • 1 cup roasted vegetables such as sweet potato, baby potato, broccoli or asparagus
  • 1/2 cup leftover cooked meat such as bacon, chicken breast, turkey, ham (optional)
  • 1/4-1/2 cup cheese; grated mozzarella, grated cheddar, finely grated parmesan, crumbled goat cheese
  • 1/4 cup chopped fresh herbs; parsley, dill, cilantro, oregano
  • 1 tablespoon extra virgin olive oil
  • 1 onion, thinly sliced; red, yellow or white
  • 2 cloves of garlic, minced


  1. Pre-heat oven to 400°.
  2. In a large mixing bowl add the eggs and milk and whisk until everything is incorporated. Season with salt and pepper. Add roasted vegetable, cooked meat if using, cheese and half of the chopped fresh herbs. Stir the egg mixture well and set aside. 
  3. Heat olive oil over medium high heat in a cast iron or non-stick skillet. Add onions and sauté for three to four minutes. Add garlic and continue to sauté for an additional two to three minutes. 
  4. Pour the egg mixture over the onions and garlic. Cook for three to four minutes undisturbed. Remove from heat and into the oven to finish cooking - about 10-12 minutes. 
  5. Once out of the oven sprinkle with remaining chopped herbs and enjoy. 
  6. Frittata’s store well in the fridge for up to three days. 
  7. You might also want to try sprinkling baby spinach or kale over the frittata when it comes out of the oven, finishing it with some chili oil just before serving, or making it into a sandwich the next day.

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