Total Time
Prep 15 mins
Cook 0 mins

This is a great recipe (slightly altered) from You can size it up or down, and personalize the ingredients however you'd like. The recipe calls for 1 cup of "filling", which can be any combination of cooked meat, seafood or poultry, cheese, vegetables and/or cooked pasta or grains. Chop the filling into fairly small and make sure it's well-drained. To make fewer or more servings: Adjust the amounts of filling, liquid, seasonings and the pan size proportionally to the number of eggs used. For 2 eggs, use a 6-inch pan; for 6 eggs, use an 8- or 10-inch pan; for 8 eggs, use a 10- to 12-inch pan.

Ingredients Nutrition

  • 4 eggs
  • 14 cup liquid, such as milk, tomato juice, broth (I used coconut milk)
  • salt and pepper
  • garlic salt
  • 1 cup chopped vegetables (cooked, see above for other options)
  • 1 tablespoon olive oil


  1. Beat eggs, liquid, and seasonings in medium bowl until blended. Add filling; mix well.
  2. Heat olive oil in a nonstick skillet over medium heat and pour in egg mixture. Cook over low to medium heat until eggs are almost set, about 8 to 10 minutes.
  3. Remove from heat. Cover and let stand until eggs are completely set and no visible liquid egg remains, 5 to 10 minutes. Or, if your skillet doesn't have a lid, set the skillet under the broiler very briefly (this is what I did) until the eggs are set.
  4. Optional: Sprinkle with shredded cheese, bread crumbs or crushed chips and heat (on the stove or under the broiler) until the cheese is melted or topping is lightly browned.
  5. Slide the frittata onto a plate and cut into wedges.