Vegetable and Cheddar Frittata
Prep time
Cook time
Total time
Serves: 6 - 8
  • 1 Tbsp olive oil and 2 Tbsp. butter
  • 1 medium onion, cut in half and thinly sliced
  • 1 cup fresh broccoli, chopped into small florets
  • 1 large, well washed, baked potato, cut into small cubes
  • ¾ cup shredded cheddar cheese, divided
  • 12 large eggs
  • ½ cup sour cream
  • salt and pepper to taste
  1. Preheat to 350° F.
  2. Heat olive oil and butter in a 10-inch nonstick ovenproof skillet over medium heat.
  3. Add onions and broccoli; cook, stirring often, until softened, about 5-7 minutes.
  4. Add chopped, cooked potato
  5. Meanwhile, whisk eggs and sour cream until well combined. Season with salt and pepper.
  6. Stir in ½ cup of the cheddar cheese.
  7. Increase the heat to medium-high and if necessary, add an additional tablespoon of olive oil to the skillet.
  8. Pour the egg mixture over the vegetables, shaking the pan to evenly distribute.
  9. Sprinkle with remaining ¼ cup cheese.
  10. Cook the frittata, without stirring, until its edges begin to set, about 5 minutes.
  11. Sprinkle remaining ¼ cup cheese over eggs and transfer skillet to oven.
  12. Bake frittata until golden brown and the center is set and the frittata is puffy. Approximately 25-30 minutes.
You can use most any vegetables and cheese that you wish in a frittata. Just make sure the vegetables are cooked before adding the eggs, as they really won't cook much while the frittata is in the oven.
Recipe by Older Mommy Still Yummy at