Spring Vegetable Frittata

READY IN: 40mins
Recipe by MamaJ

I got this recipe from Cooking at Home, from the Culinary Institute of America. I'm posting it for ZWT4. This is a classic recipe, makes an easy brunch or supper.

Top Review by fullernj

Very easy, Very Good. I made two of these for brunch. I had leftover veggies off the grill, yellow squash, zucchini, red pepper and mushrooms, so I cut up 1 1/2 cups of those. I used the leftover steak for one and made the other with browned pork sausage. I sprinkled a little mozzerella on top. They were so savory and delicious. I told the kids it was omelet pizza and they gobbled it up. I think this is a great base recipe and will be trying it often with different veggies and meats.

Ingredients Nutrition

  • 12 cup peas
  • 12 cup carrot, thinly sliced
  • 12 cup asparagus, sliced into 1 inch pieces
  • 4 slices bacon, diced
  • vegetable oil, if needed
  • 1 onion, diced
  • 8 eggs
  • salt and pepper


  1. Steam or boil peas, carrots and asparagus until tender, drain well and set aside.
  2. Cook bacon in an ovenproof skillet over low heat until crisp.
  3. Remove with slotted spoon and place on paper towels to drain.
  4. Add vegetable oil to bacon grease (if necessary) to equal 2 tablespoons.
  5. Increase heat to medium/low and add the onion.
  6. Cook until transparent, stirring occasionally.
  7. Add vegetable mixture to onions and cook for another 10 minutes.
  8. Meanwhile, in another bowl, beat eggs and salt and pepper together.
  9. Pour over mixture in skillet and add bacon crumbles. Stir gently.
  10. Preheat broiler.
  11. Reduce heat and cover eggs. Cook until almost set.
  12. Remove lid and place under broiler until eggs are lightly browned (about 3 minutes).
  13. Remove from oven and cut into wedges.
  14. **Alternate recipe** Can also be made by substituting 1 cup of cooked, diced potatoes for the veggies.

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