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Kitchen-Sink Frittata

  • Servings:

    Serves 4 to 6 as an appetizer
  • Prep Time:

    10 minutes
  • Cook Time:

    20 minutes


12 large eggs
1/3 cup half-and-half or milk
3/4 tsp. salt
1/2 tsp. ground black pepper
2 Tbsp. chopped fresh herbs, plus more for garnish
3/4 cup shredded or crumbled cheese
2 Tbsp. extra-virgin olive oil
1 cup thinly sliced alliums
2 cups chopped roasted vegetables
1 cup cooked leafy greens or 3 cups fresh baby arugula or spinach
Kitchen-Sink Frittata


1. Place a rack in upper-middle of oven and heat to 350 degrees. Combine eggs, half-and-half, 1/2 teaspoon salt, and the pepper in a large bowl and whisk until frothy. Stir in the herbs and half of the cheese.
2. Heat oil in a large nonstick oven-safe skillet over medium-high heat until shimmering. Add alliums and remaining 1/4 teaspoon salt and cook until browned, stirring frequently, 5 to 7 minutes.
3. Stir in roasted vegetables and greens and cook until warmed through (or wilted, if using fresh greens), 1 to 3 minutes. Pour in egg mixture and cook, scraping edges with a rubber spatula and dragging egg toward center of pan, until mixture begins to set, 30 to 45 seconds. Smooth top of frittata, sprinkle with remaining half of cheese, and cook 1 more minute (do not stir). Transfer skillet to oven and bake until frittata is slightly puffed and top is dry, about 10 minutes.
4. Using a rubber spatula, loosen edges of frittata from skillet and slide onto a platter or cutting board; let sit 10 minutes before sprinkling with more herbs and serve.
Source: Hannaford fresh Magazine, March - April 2019


Nutritional Facts
Servings Serves 4 to 6
Base Nutrients
Calories 340 kcal (17%)
Calories from Fat 198 kcal (0%)
Total Fat 22 g (34%)
Saturated Fat 7 g (35%)
Cholesterol 390 mg (130%)
Sodium 600 mg (25%)
Total Carbohydrates 16 g (5%)
Dietary Fiber 2 g (8%)
Protein 19 g (32%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a