Vegetable Frittata

Vegetable Frittata

From: Chef Olga Sorzano
Yields: 4

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  • 4 eggs, beaten
  • 4 oz cheddar, grated
  • 1 tablespoon butter
  • 1/2 medium onion, chopped
  • 1/2 cup Shiitake Mushrooms, sliced
  • 1/3 cup tomatoes, chopped
  • 1/2 cup asparagus spears, chopped
  • Sea salt and freshly ground pepper to taste


  • Whisk together eggs, cheese, pepper, and salt.
  • Sauté the onion and butter in an 8-inch oven-proof non-stick pan over medium-low heat until   translucent. Add mushrooms and tomato and cook until almost dry. Add asparagus and cook for another 1 min.
  • Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top.
  • Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy.