Very Veggie Frittata Recipe | PBS Food


Yield: Serves 6


  • 8 large eggs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 scallions finely chopped
  • 2 1/2 cups finely chopped broccoli
  • 1/2 cup shredded cheddar cheese about 2 ounces
  • 1/2 cup cubed cooked potatoes
  • 1/4 cup chopped fresh basil
  • 2 teaspoons olive oil


  1. With the rack in the middle position, preheat the oven to 350 degrees. Whisk the eggs, salt, and pepper together in a medium bowl. Stir in the vegetables and basil.
  2. Heat a 12-inch ovenproof nonstick skillet over medium heat; once hot, add the oil. Add the egg mixture and cook, without stirring, for 1 minute. Transfer to the oven and bake until the eggs are set and the top is golden, 15- 20 minutes. Turn the frittata out onto a serving plate, cut into wedges, and serve.