Meatless Monday - Frittata

>> Monday, June 1, 2009

One of my quick, go-to meatless meals is a frittata. A frittata - at least the way I make it - is basically just a crustless quiche. I start it on the stove and end in the oven. It's a great meal to use up leftovers in the fridge. Virtually any vegetable is good in a frittata. You could even throw in a little meat if you want - a little bacon is a particularly good addition and sausage would probably also be good.

I am not a big fan of eggs - the taste does not appeal to me - so I like a frittata that has a lot of stuff in it. The egg acts more as a binder than anything, and all of the other flavors temper the egg flavor. My husband and I love this dish (though my husband likes quiche better - he's a crust fan), and it's growing on my kids too.

I like recipes. I like to fiddle with a recipe to make it my own, but I still like to have a base recipe to go by. Frittata is an exception. It's a very forgiving dish, and I usually just wing it. So, I'm going to give you a basic recipe, but don't be afraid to play around with it. Feel free to use less egg or more egg, different seasonings, a different cheese or no cheese at all, and of course whatever vegetables suit your mood. You can even go up or down with the oven temperature - just adjust the cooking time accordingly.

Without further ado, here is the basic recipe for the frittata that I made for our family last week. Enjoy!


1 1/2 cups red potato, cubed
1 cup onion, chopped
1 1/2 cups broccoli florets, chopped and steamed
1/2 cup Jarlsberg cheese
4 eggs
1 cup skim milk
3/4 tsp salt
1/2 tsp paprika

Preheat oven to 400 F.

Saute the potato and onion over medium heat in an oven-safe skillet with a little olive oil for about 10 min or until potato is tender. Stir frequently. Add broccoli florets and top with cheese.

Mix eggs, milk, salt, and paprika. Pour into skillet over broccoli/potato/onion mixture. Shake the pan a bit to distribute the ingredients. Cook over medium heat for 5-10 min or until the bottom starts to set up while the top is till a bit liquidy.

Move skillet to oven and cook for another 15-20 min or until the frittata has set up. A toothpick inserted about an inch from the center should come out clean.


amy May 31, 2009 at 6:32 PM  

That looks so delicious. I've never heard of Jarlsberg cheese.

Sagan June 1, 2009 at 9:29 AM  

I love eggs and frittatas! This looks wonderful, thanks for the recipe.

laura June 1, 2009 at 11:21 AM  

This sounds like a great lunch, too. I am a big fan of dishes that let me cook some of the components ahead of time. Thanks for the inspiration!

Jehnie June 1, 2009 at 8:02 PM  

We just discovered frittata's recently. Both boys thank me for making them (which is a major switch)! Tonight I used up the ham and broccoli in the fridge.

cathy June 1, 2009 at 8:16 PM  

Amy - Jarlsberg is a lot like swiss cheese. I first used if for a quiche recipe I have from Cooking Light, and it has become my favorite cheese for quiches and fritattas.

Joey Lee June 2, 2009 at 8:08 AM  

Hi Cathy-

Thank you so much for keeping up the Meatless Monday posts. If you like hearty egg dishes, like this Frittata, check out the Light Spanish Tortilla recipe in the Meatless Monday recipe archive (

I really love the post you wrote on the Meatless Monday Movement after our intern, Ashwini, contacted you a few weeks ago. This week, we've thanked you and linked to A Life Less Sweet as a Featured Friend on the Meatless Monday homepage. Check it out:

Keep up the great Meatless Monday posts. If you need any recipe ideas, check out our recipe archive ( but feel free to use your own. From the looks of your posts so far, you've got some good recipes on hand. (Your Pad Thai pictures were gorgeous.)

I'd love to be in better touch as you continue your Meatless Monday posts so we can better coordinate outreach efforts. Please email me at if you're interested.

Happy Cooking!

-Joey Lee
Executive Assistant
Meatless Monday

Z June 2, 2009 at 11:47 AM  

This looks sooooo tasty!
I have a feeling this will end up being dinner with some Canadian bacon added.

Fine Life Folk June 23, 2009 at 2:15 PM  

I am yet to taste broccoli that way. That looks yummy. Brilliant meatless viand idea.

shubhangi January 27, 2010 at 9:28 PM  
This comment has been removed by a blog administrator.
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