Spring Vegetable Frittata

"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."
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Ready In:


  • 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


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

Questions & Replies

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  1. 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.
  2. This was a delicious Fritatta recipe! I added a handful of left over chopped potatoes and scaled it down to serve 2 for a lovely brunch. Thanks for posting! :) Made for ZWT 4


I am the mother of four boys--two sons and two stepsons. I am also the grandmother of one very sweet and precocious 3 yr old boy. I was once a healthcare administrator but quit a few years ago to stay home with my youngest. Since he has started to school, I am back to working part time. <br> Next to my family, cooking is my passion. I have a wonderful husband who will try anything. He is my biggest fan and a discerning critic. A couple of years ago, we started a dinner club with friends who enjoy our passion for good food. We have shared many wonderful meals together. <br> My favorite cookbook would have to be a family cookbook that my mom and cousin and I put together a couple of years ago. We shared all the favorites that had been passed down through the generations as well as new favorites. <br> My biggest pet peeve is picky eaters who refuse to try anything new. It bothers me more with adults than with kids, but I love that my six year old will eat just about anything I put in front of him. There is something very gratifying about "grooming" the next generation of foodies. <br><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <br><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <br><img src="http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg"> <br><img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%204/ZWTAB-tg.gif">
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