Any Veggie Frittata Recipe Recipe | PBS Food

Any Veggie Frittata Recipe

A vegetable frittata — aka open-faced omelette — is just about the easiest, tastiest, cheapest and most nutritious meal you can make in less time than it takes to go pick-up take-out or microwave a pizza. This is not so much as a recipe as a set of guidelines or principles; you can vary the vegetables, add some ham or bacon or smoked salmon if you like, and expand or contract as you see fit. This dish is a great way to redeem those vegetables loitering in the far corners of the fridge that are past their prime.

Recipe courtesy of Michael Pollan.



  • One onion or leek
  • Olive oil or butter
  • Eight eggs
  • A splash of milk
  • Any or all vegetables you have around or like, including: spinach, kale or chard, asparagus, summer squash, peppers, peas, green beans, potatoes, mushrooms. Frozen vegetables are also fine. In spring, summer, and fall the elements in a frittata can reflect whatever is going on in your garden.
  • Cheese—optional
  • Fresh herbs (or dried)
  • Salt and pepper to taste


  1. Preheat oven to 400
  2. Dice the onion or slice the leek.
  3. In a cast iron pan, saute in butter or oil (or a combination) for 5-10 minutes, until soft—about ten minutes.
  4. While the onions or leek are sautéing, slice or tear vegetables into small, bite-size pieces. Add to pan with onions or leeks. Saute for a few minutes, until tender. Season. (Potatoes should be parboiled or otherwise cooked in advance.)
  5. Mix the eggs in a bowl with a splash of milk. Pour mixture over vegetables. Grate and add some cheese; sprinkle some fresh herbs. Let cook for a two or three minutes to let a crust form, then put in the oven for ten minutes, or until set.
  6. You can flip the pan over to release the whole frittata onto a serving plate, or cut slices from the pan like a pie and serve slices. Good served with a salad and crusty bread.
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