Frittata With Seasonal Vegetables and Cheese
Savor a frittata packed with seasonal veggies and cheese, perfect for using up leftovers. Easy to make and versatile—try it with your favorites!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jewishfoodsociety.org.
Cooking tools:
- Cast iron skillet
- Oven
- Stove
- Saucepan
- Skillet
- Slotted spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Spatula
Ingredients
- ½ medium yellow onion, finely chopped
- 2 tablespoons olive oil, divided
- 10-12 grape tomatoes (approximately 1 cup)
- 8-10 small golden potatoes, cut in half (approximately 1 cup)
- 1 cup thinly sliced lacinato kale
- 6 eggs, beaten
- ⅓ cup goat cheese, crumbled or parmesan, grated
- Salt
- pepper
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