Fresh Veg Frittata


So today’s recipe is brought to you in part by Jamie Oliver’s magnificent YouTube channel, FoodTube.  Seriously, you have to check his channel out.  It’s awesome and full of inspiration.


I love this recipe because it is wholesome, fresh, and an absolute cinch to make.  Not to mention that you can have it whipped up in as little as 20 minutes, 15 if you work fast.


I’ve kept the recipe loose and basic since the frittata is basically an Italian omelette, and open for loads of adaption.  My tip would be to use whatever’s in season and whatever you’ve got on hand.


The basic recipe–6 eggs, salt, pepper, and some cheese to top it off–is truly a blank slate and I encourage you to think of it as such.  Go ahead and add in whatever your heart desires.  For my version, I used Italian parsley as the herb, broccoli and haricot vert as the vegetables, and a mix of crumbled feta and mozzarella for the cheese.  It was absolutely delightful.



Inspired by Jamie Oliver’s recipe.

Begin by preheating your oven to 400 degrees F.

In a medium bowl, crack in 6 eggs and beat with a whisk until just broken.  Add in a large handful of freshly chopped herbs (basil, Italian parsley, mint, etc.), a small handful of sliced spring onions, the juice of half a lemon, a generous sprinkle of sea salt, and a generous sprinkle of freshly cracked black pepper.  Whip it together well.

In a medium, oven-proof skillet, add in a knob of butter or drizzle of olive oil and set it over medium-high heat.  Throw in a couple of handfuls of chopped vegetables (zucchini, broccoli, haricot vert, sugar snap peas, asparagus, etc.) and season with sea salt and freshly cracked black pepper.  Toss it around and then pour in the egg mixture.  Let it set over the heat and gently lift the edges as you begin to top the frittata.  Top the frittata with a couple of handfuls of cheese(s) (parmesan, mozzarella, feta, asiago, goat cheese, etc.).

Pop the frittata in the oven and bake until cooked through, about 15 minutes, give or take.  It should be puffed and maybe a bit golden on the top.  Finish the frittata by topping it with a few handfuls of halved cherry tomatoes and a finishing sprinkle of sea salt and freshly ground black pepper.  Serve inside or outside of the pan with a fresh and yummy salad.

Serves 2-3 with a fresh salad




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