Vegetable Frittata |
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Vegetables Frittata

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 2
Author: Trang


  • 1/2 – 1 tablespoon olive oil
  • 1/4 large onion - chopped
  • 1 clove of garlic - minced
  • 1 large Roma tomato - chopped
  • A handful of spinach
  • 2 tablespoon cilantro - chopped
  • 4 extra-large eggs or large is fine
  • 1/4 cup milk
  • 1 oz shredded cheese
  • Salt and pepper to taste


  • Preheat oven to 375°F.
  • Wash, dry and chop your vegetables.
  • Beat the eggs, milk, salt, pepper and about a tablespoon of cilantro in a large measuring cup and set aside. I used 1/4 teaspoon of kosher salt and 1/4 teaspoon of pepper, but you can add more to your taste.
  • Put an 8” cast iron skillet (or another oven proof skillet) over high heat, add olive oil to coat the pan, about 1/2 a tablespoon (add more if your skillet is not non-stick).
  • When the oil is hot enough, lower the heat to medium low, add onion and garlic, cook until onion is translucent. Add the chopped tomato and spinach, cook a little bit until the spinach is wilted.
  • Pour the egg mixture over the vegetable evenly, sprinkle with shredded cheese. I used Mexican blend shredded cheese, but you can use any kind you like or have on hand.
  • Cook for a minute for the bottom and side of the egg to set. Then transfer the skillet to the oven and bake for 15 minutes until the egg set completely.
  • Check doneness by shaking the skillet, the middle should jiggle just very slightly. Remove from the oven, garnish with the remaining cilantro and let cool slightly before serving.