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Seasonal Veggie Frittata

  • Author: Misfits Market


The frittata is a favorite because it’s endlessly customizable. Just toss in whatever seasonal veggies are on hand. Thirty minutes later, you’ll have a filling dish that everyone will love, even picky eaters.


  • 6 eggs, whisked until whites and yolks are blended
  • 3/4 cup ricotta
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup scallions, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups green beans, cut into 1/2-inch pieces
  • 4 small tomatoes, quartered
  • 1 large red onion, sliced
  • 2 tablespoons olive oil
  • 1 cup baby arugula
  • 1/4 cup microgreens, optional


  1. Preheat oven to 375° F.
  2. In a medium mixing bowl, whisk together the eggs, ricotta, cheddar, chopped scallions, salt, and pepper until well combined. Set aside.
  3. Bring a 10-inch oven-safe non-stick pan or skillet, preferably a well-seasoned cast iron, to medium-high heat. Add oil.
  4. When oil starts to shimmer, add green beans and onions and cook until soft, about 6-9 minutes.
  5. Turn off heat and add tomatoes.
  6. Pour the egg and cheese mixture over the veggies. Transfer skillet to the oven to cook for 20-25 minutes or until the egg mixture puffs up, jiggles only slightly in the center, and its edges are slightly golden.
  7. Remove from the oven and let cool slightly. Top with baby arugula and optional microgreens to serve.