Basic Vegetable and Cheese Frittata


Eggs are one of Eliana’s favorite foods. She will eat them any way they are served. I like eggs too, so I often make eggs as an easy go-to protein for our lunch during the week. Typically, I make a frittata for brunch over the weekend and, sometimes, I even make one for dinner. Eggs are relatively inexpensive, easy to cook and loved by this family so I keep a few dozen in the fridge. I typically like to buy Nature’s Yoke brand or the store brand of one of our local stores, Fairway– just as long as the eggs are “cage free.”


Basic Baked Vegetable and Cheese Frittata



  • -6 egg whites and 2 whole eggs
  • -1 small yellow onion, chopped (around ½ cup)
  • -½ cup cheese, shredded (I usually use a mix of parmesan and mozzarella. Or, whatever is in the fridge.)
  • -1½ cup mixed vegetables, chopped
  • -Salt, pepper, olive oil to taste



Heat oven to 365˚.

Start the vegetables:

Heat olive oil over medium heat. Add onions and a pinch of salt.  Sauté for around 3 minutes until they start becoming translucent.

Add rest of the vegetables, a pinch more of salt and some pepper. Sauté for another 2-3 minutes so the vegetables are cooked but still a little bit firm. They will cook more in the oven.

Remove pan from heat and transfer vegetable mixture to a plate so it cools slightly.

Prepare the eggs and cheese:

In a large bowl, whisk eggs, a pinch of salt and a pinch of pepper. Add cheese and mix.

Add in vegetable mixture and mix with eggs and cheese.

Pour into a greased 8×8 pan. Cook for 20-25 minutes until edges are golden and eggs are set.


Yields 4 servings

Happy Cooking!


My mom got these cute cupcake liners from Williams-Sonoma.

These are mini-frittatas I made one night. I followed the basic recipe but also added around ¼ cup of tomato sauce I had made the night before for pizza. I filled the cupcake tins about ¾ of the way full. To change them up a little bit, I sprinkled a small handful of breadcrumbs on top before I baked them.  

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