Go Back
Garden Vegetable Fritatta. Use leftover or fresh vegetables and top with salad greens for a vegetable heavy meal.
Print Recipe Pin Recipe
5 from 1 vote

Garden Vegetable Frittata


  • Garden Vegetable Frittata
  • Preheat oven to 350 degrees
  • Yield: one serving
  • If using a combination of fresh and cooked vegetables add fresh vegetables to the skillet first and cook a few minutes before adding cooked vegetables.
  • 1 tablespoon cooking oil
  • 1 1/2 to 2 cups of whatever leftover or fresh vegetables you have I used a combination of cooked green bean and potatoes plus fresh tomatoes
  • 3 eggs
  • pinch of red pepper flakes
  • pinch of kosher salt
  • pinch of ground black pepper
  • 1 cup shredded whatever hard cheese you have I used a combination of Gruyere and Parmesan
  • 1 cup salad greens
  • French dressing or substitute your favorite


  • Add eggs, red pepper flakes, and salt and pepper to a small bowl. Whisk until eggs are light and frothy. Set aside.
  • Add cooking oil to a small non-stick skillet over medium high heat. Add vegetables and cook until heated thoroughly.
  • Pour egg mixture over vegetables.
  • Sprinkle cheese on top.
  • Bake in a 350 degree preheated oven for 10 minutes or until center is set.
  • Serve hot or at room temperature.
  • When ready to eat, top with salad greens and drizzle dressing over top.
Tried this recipe?Mention @syrupandbiscuits or tag #syrupandbiscuits!