Kim’s Veggie Frittata

2 T Butter or Olive Oil
3 Green Onions – chopped
2 Cloves of Garlic – chopped
2 Cups of assorted chopped or sliced vegetables (zucchini, mushrooms, asparagus, peppers, sundried tomatoes, etc.)
2 Handfuls of Spinach
1/2 Teaspoon of Thyme (or other seasoning of your choice)
Salt & Pepper to taste
12 Eggs
1/4 Cup of Milk
Cheese (feta, sharp cheddar, swiss, parmesan — whatever you like)


Preheat your oven broiler. In a large oven-safe skillet, heat the butter or oil on medium-high heat. Saute onions and garlic, and add the assorted chopped veggies. Cook until veggies are slightly tender. Do not overcook. Add the spinach, and cook until wilted. Add seasonings. Whisk the eggs and milk, and add to the vegetable mixture. Stir gently and cook until slightly set. Add the cheese and stir to combine. Flatten out the mixture in the pan. Broil until the eggs are set and the top is golden brown. Remove from the oven and let sit for a few minutes. Loosen around the edges with your spatula to make sure the frittata will release. Place a cutting board on top and flip the frittata onto the cutting board. Slice into 6 equal wedges. Serve.

Tips: Change up the veggies, seasonings, and cheese as you like. This frittata reheats nicely in the microwave. I cut up the frittata and wrap the wedges up individually so I can quickly take a wedge with me to work to heat up for lunch.


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