Frittata with Veggies and Herbs

Eggs, do you love eggs? I raise my own chickens, so I am always looking for fun recipes using eggs and of course herbs! One of my favorite things to make is a frittata.


2 tablespoons extra – virgin olive oil

1/2 small onion, thinly sliced (red, yellow or white)

1 tomato, thinly sliced

6 to 8 fresh asparagus spears, ends trimmed

1/3 bell pepper, thinly sliced (I like to use both red & green)

1/2 jalapeño pepper, thinly sliced

1/2 yellow squash, thinly sliced

1/3 cup chopped fresh cilantro

Other in season fresh herbs such as dill, basil, parsley, rosemary, finely minced

coarse kosher salt (I like using some of URBANherbal’s savory salt blends)

fresh cracked black pepper

6 to 8 large eggs (organic, farm raised)

Turn your oven on to broil. In a skillet, heat the oil over medium heat. Sauté the onion and jalapeño, stirring until tender, about 4 to 5 minutes. Add the other veggies and herbs, cook until tender, about 6 minutes more. Season with salt and pepper.

Whisk you eggs in a bowl. I like to add about 2 tablespoons of warm water to the eggs while whisking. Season with a pinch of salt and pepper. Now pour your eggs into the skillet and heat on the burner over medium heat until the sides are just about to set, usually about 3 minutes. Now transfer your skillet to the oven and broil unit the frittata is just set in the center and golden, about 2 minutes. Serve warm or at room temperature. The great thing about this recipe is you can use whatever fresh veggies and herbs that you have available and it always turns out delicious! It is great for breakfast, brunch, for lunch or even dinner. Serves 4

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