925.389.6957 Trish@trishmarmo.com

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One Skillet Vegetarian Frittata


One Skillet Vegetarian Frittata

Serves 4


Prep Time

20 Minutes


Cook Time

20-30 Minutes


Serving Size

4 People


(8) Whole, eggs (free range, organic)

1 handful Baby Spinach leaves

1 bag Fingerling Potatoes

1 handful Cherry Tomatoes, halved

1/2 small Sweet Yellow or Green Onion, chopped

1 clove Garlic, minced

Minced fresh or dried: parsley, sage, turmeric* optional

Salt and Pepper



Preheat oven to 375F.

Prepare vegetables as described above


Note:  If you have different taste preferences, feel free to mix things up a little.  Use broccoli or baby kale in place of spinach, add mushrooms or red and green peppers.  The beauty of this recipe is that you can adjust it to use whatever ingredients you or your family enjoys.


In a medium sized bowl, whisk together eggs and milk.

Add Olive Oil to an ovenproof skillet (e.g. cast iron) on the stove.  If you don’t own a cast-iron skillet, a glass baking dish works just as well.

Add garlic and onion to pan and sauté for one minute (until garlic and onions are clear) before adding potatoes.

Once potatoes begin to soften, then add spinach.

*Add cherry tomatoes last to prevent splitting the skins.  They will finish cooking in the oven.

Cook for 1-2 minutes until the spinach wilts.

Add the tomatoes, herbs, spices, salt, and pepper.

Pour egg mixture over cooked vegetables

Sprinkle with salt and pepper

Place the skillet into the oven and bake for 20-30 minutes, until eggs are set.

Serve Frittata with a salad of arugula and my Homemade Meyer Lemon and Olive Oil Vinaigrette for a delicious weekend breakfast or mid-morning brunch!

Serve and Enjoy!



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