UACES Facebook Sunrise Frittata
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Sunrise Frittata

by SNAP-Ed Staff - October 6, 2021

Making a frittata is easier than you think. Especially if you have leftover vegetables from last night's dinner. Roasted potatoes and sturdy greens make a great combination. Master the simple method and your family will love this versatile dish. 

Serves 4

  • 4 large eggs
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1 cup leftover vegetables, chopped (or fresh vegetables, chopped and sautéed)
  • 1/2 tablespoon olive oil
  1. Beat eggs, pepper, and salt in large bowl, set aside.
  2. Mix vegetables together.
  3. Heat oil in a 10-inch non -stick skillet. If using fresh vegetables, sauté 5-8 minutes; add to eggs and mix well.
  4. Pour egg-vegetable mixture into the same skillet. Cook over low to medium heat until eggs are almost set, about 8-10 minutes.
  5. Cover and let sit until eggs are completely set, about 5 minutes. Egg dishes should be cooked to 160ºF.

Calories 180
Fat 7g
Protein 9g
Fiber 3g
Sodium 240mg
Carbohydrate 22g


4 Tips for Cooking the Perfect Frittata

  1. Make fillings from your favorite foods or from leftovers. Use a combination of meat, seafood or poultry, cheese, vegetables and cooked pasta or grains.
  2. For fewer or more servings, adjust the filling, liquid, seasonings and pan size proportionally to the number of eggs used. To cook 2 eggs, use a 6-inch pan; for 6 eggs, an 8-inch pan; for 8 eggs, an 8 to 10-inch pan.
  3. Filling ingredients should be cooked, not raw. Pieces should be cut pretty small and drained well.
  4. Frittatas are great served in wedges right from pan. You could also slide the uncut frittata topside-up onto platter, or invert the frittata onto platter to show its nicely-browned bottom, then slice and serve.