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Sunday Batch · Recipe

Vegetable and Egg Frittata

4 servings · 10 minutes prep · 20 minutes cooking

Before you cook

Equipment, yield, and allergens

Equipment: 8-inch oven-safe skillet or baking dish, mixing bowl, whisk, food thermometer.
Batch yield: 4 wedges; 1 wedge per serving. Freeze extra wedges if this is part of a one-person plan.
Allergen notes: Contains eggs and milk in cheese. Check the vegetables and cheese labels; dairy-free cheese can replace cheese.

Cooking times and yields are estimates pending kitchen testing. Check doneness, not only the clock.

Everything you need

At your own pace

At 0 minutes
Heat the oven
Heat to 375°F. Use an 8-inch oven-safe skillet or baking dish.
At 3 minutes
Whisk
Crack the 6 eggs into a mixing bowl, remove any shell fragments, and whisk until yolks and whites are combined. Add the optional tablespoon water or milk and a pinch of salt and pepper. Wash hands after handling eggs.
At 6 minutes
Fill
Oil the pan and spread the cooked vegetables and cheese evenly. Pour eggs over them.
At 10 minutes
Bake
Bake 18 to 22 minutes, until the center is set and reaches 165°F because the filling includes previously cooked vegetables.
At 30 minutes
Rest
Rest 5 minutes before slicing; chill extra wedges promptly.

For the next few days

RefrigerateRefrigerate within 2 hours in covered portions. Use within 3 to 4 days.

FreezeCooked egg dishes can be frozen for 2 to 3 months for quality, though the texture may become spongy.

ReheatReheat a wedge to 165°F; cover loosely so it does not dry out.

Chill perishable food promptly in shallow containers, within 2 hours of cooking or serving; shorten that limit to 1 hour when the air temperature is above 90°F. Do not wait for a large pot to cool completely on the counter.
Keep the refrigerator at 40°F or below and the freezer at 0°F or below. Thaw the portions specified in the plan in the refrigerator, not on the counter. Freezer durations describe quality, not a safety expiration.
For microwave reheating, use a microwave-safe cover with a steam gap, stir or rotate the food, and follow the appliance or package standing-time instructions. Check several spots after standing; reheated leftovers must reach 165°F. Bring reheated soups and sauces to a rolling boil.
Keep raw poultry and eggs separate from ready-to-eat food. Do not rinse raw chicken; wash hands and clean utensils and work surfaces after handling it.
Discard perishable food left out beyond the applicable time limit. Reheating is not a way to make improperly stored food safe. Smell and appearance cannot prove that food is safe.
For allergies, check every product and substitute label and prevent cross-contact. An allergen note is not a guarantee. Choose pasteurized yogurt and cheese. For a vegetarian meal, choose cheese labeled vegetarian or confirm its rennet source with the manufacturer.
Cooking times, yields, and meal sizes here are estimates pending kitchen testing; measure the actual batch before assigning portions.