Budget-friendly recipe
Serves 8
1 hours 10 mins.

Make this on a Sunday so you can heat up leftovers for an easy breakfast throughout the week.

What You'll Need

  • 9-by-13-inch baking dish
  • Box grater
  • Colander
  • Cutting board
  • Large bowl
  • Large pot
  • Measuring cups
  • Measuring spoons
  • Medium skillet
  • Rubber spatula
  • Sharp knife


  1. Preheat oven to 350°F.
  2. Rinse and cut seasonal veggies evenly into small pieces. Peel, rinse, and dice onions. If using, slice mushrooms and rinse and chop fresh herbs.
  3. Grate cheddar cheese.
  4. Bring a large pot of water to boil. Add seasonal veggies to boiling water. Briefly boil, about 30 seconds. Using a colander, drain the veggies.
  5. In a large bowl, whip eggs with a fork until well blended. Whisk in dried herbs. Set aside.
  6. Coat medium skillet with non-stick cooking spray. Heat over medium-high heat. Add onions and cook until soft, about 5 minutes. If using mushrooms, add now. Add boiled seasonal veggies. Continue cooking until soft and some of their juices have evaporated, about 5 minutes more.
  7. Coat 9-by-13 inch baking dish with non-stick cooking spray.
  8. Layer ingredients in the baking dish in the following order: veggie mixture, egg mixture, cheese, salt, and pepper.
  9. Bake until eggs are firm and cheese is melted, about 35 minutes. A thermometer inserted in the middle should read 160°F.
  10. If using, garnish with chopped fresh herbs.
  11. Cut into 8 equal-sized portions.

Chef Tips

  • Cut this recipe in half to save money.

Storage Tips

  • Cut frittata into portions and freeze for future meals, up to 1 month.

Nutrition Info and more

Serving size:
Total calories:
Total fat:
7 g
Saturated fat:
3 g
7 g
13 g
3 g
350 mg
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