Chef Nino

Easy Breakfast Frittata

Yield 4-6 servings
2 ratings


½ medium onion, chopped finely

3 tablespoons Rouses olive oil

1 ½ cup cooked vegetables and/or meat, chopped

6 beaten eggs

½ teaspoon salt

¼ teaspoon pepper

Grated Parmesan or Romano cheese


In an oven-safe saucepan, cook onion in 1 tablespoon Rouses olive oil until tender. Stir in vegetables and/or meat.

Combine eggs, salt, pepper and vegetables and/or meat mixture into the saucepan over medium to high heat. As eggs set, run a spatula around the edge of skillet, lifting it to allow the uncooked portion to flow underneath.

Continue cooking and lifting edges until mixture is almost cooked, about 5 minutes.

Place skillet under the broiler for 1 to 2 minutes, or just until top is cooked. Sprinkle with Parmesan or Romano cheese. Loosen bottom of frittata and slide out onto plate. Cut into wedges.

Ingredients used in this recipe