More-Vegetable Less-Egg Frittata

Evan Sung

Frittata is one of those rare any-time-of-day dishes. You can eat it when you make it, or at room temperature, or even cold, straight from the refrigerator. The revelation here is that one egg easily binds two cups of cooked vegetables, and they’re all good: chopped spinach or chard, chopped fresh or dried tomatoes, potato or sweet potato slices, asparagus cut into 1-inch segments, roughly chopped broccoli rabe, cooked mushrooms, zucchini slices, or cubed, chopped, or grated winter squash, grated carrots or parsnips, or chopped eggplant.

If you’re starting with raw vegetables, use the main recipe; for already cooked vegetables, go to the variation. For more heft and deeper flavor, substitute a half cup or so cooked beans or grains for some of the vegetables, or add cooked crumbled sausage, bacon, ham, or even shrimp just before adding the eggs.

Makes: 2 to 4 servings
Time: 30 minutes


  • 2 tablespoons olive oil

  • ½ onion or 1 large shallot, halved and sliced

  • Salt and black pepper

  • 6 cups any sliced, chopped, or grated raw vegetables (see the headnote)

  • ¼ cup chopped fresh basil, cilantro, or chives, or 1 teaspoon chopped fresh rosemary, tarragon or mint, optional

  • 2 or 3 eggs

  • ½ cup grated Parmesan cheese, optional


1. Put the oil in a large skillet over medium heat. When it’s hot, add the onion and cook, sprinkling with salt and pepper, until soft, 3 to 5 minutes. Add the vegetables, raise the heat, and cook, stirring occasionally, until they soften, anywhere from a couple of minutes for greens to 15 to 20 minutes for sliced potatoes or winter squash. Adjust the heat so the vegetables brown a little without scorching, adding a few drops of water to the pan if they start to stick.

2. When the vegetables are nearly done, turn the heat to low and add the herb. Cook, stirring occasionally, until the pan is almost dry, up to another 5 minutes for wetter ingredients like tomatoes or mushrooms.

3. Meanwhile, beat the eggs with some salt and pepper, along with the cheese if you’re using it. Pour the eggs over the vegetables and tilt the pan or use a spoon to distribute them evenly. Cook, undisturbed, until the eggs are barely set, 10 minutes or longer. (You can set them further by putting the pan in a 350°F oven for a few minutes or running it under the broiler for a minute or 2.) Cut into wedges and serve hot, warm, or at room temperature.

More-Vegetable Less-Egg Frittata, Starting with Cooked Vegetables

A perfect use for leftovers, especially grilled or roasted vegetables. In Step 1, after cooking the onion, stir in about 4 cups cooked vegetables (chopped or sliced as you like). Stir and cook just a minute or 2 to warm them up, then proceed with the recipe.

Better Poached Eggs

Soupy—in a really good way—and works the same for either the main recipe or the variation. In Step 2, instead of cooking the vegetables until dry, when they’re still moist and on the raw side, add 2 cups (or more) vegetable stock or water. Bring to a gentle boil and carefully crack the eggs into the bubbling mixture. Cook, uncovered, until the eggs are set and done as you like them, anywhere from 3 to 7 minutes. Scoop the eggs, the vegetables, and some of the cooking liquid into bowls and serve.

Recipe from The Food Matters Cookbook (Photo: Evan Sung)