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Vegetable Frittata

Vegetable Frittata

Vegetable Frittata


Makes 4 to 6 servings


4-1/2 teaspoons olive oil, divided
1/4 cup chopped onion
6 eggs
1 (10-ounce) package frozen chopped spinach, thawed, well drained
3/4 cup (3 ounces) shredded Cheddar cheese
1/2 teaspoon salt
1/8 teaspoon black pepper
Dash ground red pepper
Dash ground nutmeg


  1. Heat 3 teaspoons olive oil in 10-inch nonstick skillet over medium heat. Add onion; cook until tender, stirring occasionally. Remove onion from skillet with slotted spoon; set aside.
  2. Lightly beat eggs in medium bowl. Add onion, spinach, cheese and seasonings.
  3. Heat remaining 1-1/2 teaspoons oil in same skillet. Add egg mixture. Cook 5 minutes or until bottom is lightly browned.
  4. Place large plate over frittata. Invert frittata onto plate. Return frittata, uncooked side down, to skillet.
  5. Continue cooking 4 minutes or until set. Cut into wedges to serve. Garnish, if desired.

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