Vegetable frittata

By Matt Basile
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  • 8 eggs
  • 1/8 cup diced portobello mushrooms
  • 1/4 cup cooked spinach
  • 3 tablespoons Gorgonzola
  • 1/4 cup sliced Spanish onions
  • 1/8 cup 2% milk


  1. In a pan with olive oil lightly cook the onions and mushrooms. Once soft add the spinach mix and remove from heat. Mix eggs in a bowl with milk and then add all the cooked ingredients into the bowl. Oil a deep baking dish and add the egg contents. Add dollops of gorgonzola and bake at 300 for about 15-20minutes. To check doneness stick the frittata with toothpick. The stick should be removed and not have any uncooked eggs on it. 


It’s a great way to mix leftovers from a weekend bbq into a ”new” dish. Can be eaten cold so if there’s no microwave … or you’re like me and you just hate putting food in the microwave then this is ideal. It can also be served in a sandwich with Italian ham, honey mustard sliced tomato and hot sauce! 


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