Basic Frittata

Printable Recipe

This recipe can be adapted to suit the seasonality of your garden harvest or to suit your families’ preferences! This is a great way to use leftovers from the night before.

Categories: , Tags: ,


  • 1 tbsp. butter or olive oil
  • 1 chopped onion
  • 2 medium potatoes, peeled and sliced (1/4”thick)
  • 8 eggs
  • ¼ cup milk or cream
  • ½ – 1 cup of grated cheese, such as cheddar, Gruyere, Asiago, feta,
  • Cooked ham or sausage, chopped into small pieces (optional)
  • variety of lightly steamed vegetables: spinach, broccoli, peppers, zucchini, etc.
  • salt and pepper


  1. Heat butter or oil in an oven-proof frying pan. (If you have a cast-iron skillet, this would work nicely)
  2. Sauté onions and remove. In the same skillet, brown sausage, ham, or whichever meat you have chosen to use.  If meat has already been cooked, just add to cooking onions for heating purposes. Remove from pan.
  3. Spread potatoes, in an even layer over bottom of skillet, sprinkle with kosher salt and pepper and cook for a few minutes until they are tender and beginning to brown.
  4. Spread onion mixture over them and add whatever vegetables you wish. If you are using spinach, swiss chard, or another leafy vegetable, make sure you drain them well after washing so that the frittata won’t be watery.
  5. Beat eggs in a bowl with milk or cream, using a whisk, and add a little bit of salt and pepper to suit your taste.
  6. Pour over vegetables, sprinkle cheese on top and cover.
  7. Lower heat and cook gently until just set – you can use the toothpick technique again here to check for ‘doneness’.
  8. If you wish the cheese to be bubbly and brown, you can place it under the broiler for a few minutes.
  9. Allow the frittata to sit and cool for a few minutes before cutting and serving.