Charlie's sister Pat was visiting us. She said her daughter Kim (Charlie's niece) has been making lots of frittatas lately so we decided to try making one for Charlie's birthday brunch. We liked how this one turned out. Was even better left-over for breakfast the next day.
Feel free to adjust all ingredient quantities to taste. Probably would be good with lots more vegetables.
This recipe is vegetarian, but it would probably be delicious with cooked bacon or sausage cut into small pieces. (Haven't tried this variation.)
Course Main Course
Servings 4


  • olive oil
  • 1 cup thinly sliced scallions or chopped onion
  • 3 cloves garlic, minced
  • 1 cup fresh tomato chopped or fresh broccoli or sliced fresh mushrooms or thinly sliced potatoes or other vegetables
  • 3 cups fresh baby spinach leaves
  • 8 eggs, lightly beaten
  • 1 cup grated cheese (we used Romano but probably any kind you have will probably work)
  • pepper to taste


  • Preheat oven to 425 F.
  • Generously grease a large oven-proof skillet such as cast iron. (If you don't have oven-proof skillet, cook in any skillet to begin with and then transfer to greased baking dish to put into the oven.)
  • In the skillet, saute scallions or onions and garlic in a generous amount of olive oil for 2 or 3 minutes.
  • Stir in vegetables and cook till nearly tender. (Tomatoes alone will only take 2 or 3 minutes.)
  • Stir in the spinach and cook till wilted (probably less than a minute).
  • Stir in eggs and cheese and a little pepper. (Note, it’s plenty salty because of the cheese.)
  • Stop stirring and let the mixture cook until the edges are set, about 2 minutes.
  • Put in oven and cook 8 to 13 more minutes, till top of frittata is just set. (Toothpick comes out clean.)

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