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The frittata is basically a crustless quiche, and it's good enough to eat for any meal of the day. Simple to make and a crowd-pleaser. Here are the basics - customization is up to you, and the possibilities are as wide as your imagination (and frig contents!)

Ingredients you'll need:

8 Grateful Graze eggs

1/2 c milk or water

1/2 t salt

1/4 t pepper

3 T

1/2 c chopped onions


Any combo of the following, or whatever sounds good to you. You'll want to have the any veggies chopped into bite-sized pieces and have between 2-3 cups of fixins.

Spinach, broccoli, cherry tomatoes, zucchini, peppers, asparagus

Ham, bacon, sausage

Feta, parmesan, cheddar, goat cheese

Pro tip: Cook Grateful Graze breakfast or Italian sausage, zucchini, and peppers, and top your frittata with parmesan - so good!

Steps to take:

Sautee the onion, preferably in an iron skillet. Add your fixins, (except cheese) and sautee until cooked.

Beat your eggs, but just to the point of being mixed. This will help your frittata stay fluffier. Stir in the seasonings and milk or water.

Turn the heat down on the skillet to medium-low. Pour the eggs into the skillet, and stir in cheese if using - or you can wait and top the frittata with cheese. (While the skillet is on the stove, preheat the oven to 350.) Cook slowly without disturbing until the edge begin to pull away from the side of the skillet. Transfer the skillet to the oven for 15 minutes. If desired, you can broil the frittata for a few minutes to set the top and melt cheese. Slice and serve!

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