08/18/2026
Chef Darian cooked up some delish veggie frittatas at the 7thwardfarm for the 🍃
Here’s the Ingredients and directions!
• 8 large eggs
• ¼ cup milk or half-and-half (optional, for a creamier texture
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil or butter
• 1 small onion, diced
• 1 cup vegetables (spinach, mushrooms, bell peppers, zucchini, broccoli, etc.)
• ½-1 cup shredded cheese (cheddar, mozzarella, feta, goat cheese, or Parmesan)
• Optional: ½-1 cup cooked bacon, sausage, ham, or smoked salmon
• Fresh herbs (parsley, basil, chives), for garnish
1. Preheat the oven to 375°F (190°C).
2. Whisk the eggs. In a large bowl, whisk together the eggs, milk (if using), salt, and pepper.
3. Cook the vegetables. Heat the oil or butter in an oven-safe skillet (10-12 inches) over medium heat. Sauté the onion for 3-4 minutes until softened. Add the vegetables and cook until tender. If using spinach, stir it in last until wilted.
4. Add the eggs. Spread the vegetables evenly in the skillet. Pour the egg mixture over them and gently stir once or twice. Sprinkle the cheese (and cooked meat, if using) evenly over the top.
5. Bake. Cook on the stovetop for 2 minutes, just until the edges begin to set. Transfer the skillet to the oven and bake for 10-15 minutes, or until the center is just set and no longer jiggly.
6. Serve. Let the frittata rest for 5 minutes before slicing. Garnish with fresh herbs
