#{title}#{text}
#{title}#{text}
#{title}#{text}
#{title}#{text}
#{title}#{text}
BLOG
The Any Veggie Fritatta
INGREDIENTS
8 large eggs
2 tablespoons olive oil
3 tablespoons whole milk or cream
0.8 teaspoons kosher salt
0.5 teaspoons black pepper
0.5 cups cheese of your choice — feta, cheddar, goat, parmesan — crumbled or grated
2 cups mixed vegetables — green squash, broccoli, kale, peppers, garlic scapes, or whatever is in your box
2 garlic cloves, thinly sliced — or a handful of garlic scapes, chopped
2 tablespoons fresh herbs for finishing — parsley, chives, or basil
INSTRUCTIONS:
1. Preheat the oven: Preheat your oven to 375°F. You will finish the frittata in the oven so make sure your skillet is oven-safe — cast iron is ideal but any oven-safe pan works perfectly.
2. Whisk the eggs: Crack 8 large eggs into a bowl. Add 3 tablespoons whole milk or cream, 0.8 teaspoons kosher salt, and 0.5 teaspoons black pepper and whisk together until the yolks and whites are fully combined and slightly frothy. Set aside. Do not over-whisk — you want the eggs well combined but not airy.
3. Prep your vegetables: Chop your 2 cups mixed vegetables — green squash, broccoli, kale, peppers, garlic scapes, or whatever is in your box into bite-sized pieces. The key here is uniform sizing so everything cooks evenly. Harder vegetables like broccoli should be cut smaller than tender ones like squash or kale. Pat everything dry with a paper towel — moisture is the enemy of a good frittata.
4. Saute the vegetables: Heat 2 tablespoons olive oil in your oven-safe skillet over medium-high heat. Add your 2 garlic cloves, thinly sliced — or a handful of garlic scapes, chopped first and cook for one minute until fragrant. Add the rest of your 2 cups mixed vegetables — green squash, broccoli, kale, peppers, garlic scapes, or whatever is in your box in order of hardness — broccoli and peppers first, squash and greens last. Cook, stirring occasionally, until the vegetables are tender and any moisture has completely cooked off — about 6 to 8 minutes. Do not rush this step. Wet vegetables will make your frittata watery.
5. Add the eggs: Reduce heat to medium-low. Spread your sautéed vegetables evenly across the pan in a single layer. Pour the egg mixture slowly and evenly over the top — do not stir. Scatter half of your 0.5 cups cheese of your choice — feta, cheddar, goat, parmesan — crumbled or grated over the surface. Let the eggs cook undisturbed on the stovetop for 2 to 3 minutes until the edges just begin to set but the center is still loose and jiggly.
6. Finish in the oven: Transfer the skillet to your preheated oven and bake for 10 to 12 minutes until the eggs are fully set in the center and the top is just beginning to turn golden. To check doneness, give the pan a gentle shake — there should be no jiggle at all in the center. Do not overbake or the eggs will turn rubbery.
7. Finish and serve: Remove from the oven and scatter the remaining 0.5 cups cheese of your choice — feta, cheddar, goat, parmesan — crumbled or grated and fresh 2 tablespoons fresh herbs for finishing — parsley, chives, or basil over the top. Let the frittata rest in the pan for 5 minutes before slicing — this helps it set up cleanly and makes it much easier to serve. Slice into wedges directly from the pan and serve warm, at room temperature, or cold the next morning straight from the fridge. All three are excellent options.
NOTES
**The vegetables:** This recipe works with virtually any combination of what is in your box. Hearty greens like kale or spinach, summer squash, broccoli, peppers, alliums like onion or garlic scapes — all fair game. The only rule is to cook off as much moisture as possible before the eggs go in.
**The cheese:** Feta brings a salty, creamy tang. Sharp cheddar melts beautifully. Goat cheese adds richness. Parmesan gives a golden, nutty crust. Use what you have and do not stress about it.
**Make it ahead:** Frittata keeps beautifully in the refrigerator for up to four days covered tightly. It reheats well in a low oven or is equally delicious eaten cold — making it one of the best meal prep options in your weekly box rotation.
**The pan:** A 10-inch cast iron skillet is the gold standard for a frittata. It holds heat evenly, goes from stovetop to oven seamlessly, and gives you those beautiful golden edges. If you do not have one, any oven-safe skillet will work.
8 large eggs
2 tablespoons olive oil
3 tablespoons whole milk or cream
0.8 teaspoons kosher salt
0.5 teaspoons black pepper
0.5 cups cheese of your choice — feta, cheddar, goat, parmesan — crumbled or grated
2 cups mixed vegetables — green squash, broccoli, kale, peppers, garlic scapes, or whatever is in your box
2 garlic cloves, thinly sliced — or a handful of garlic scapes, chopped
2 tablespoons fresh herbs for finishing — parsley, chives, or basil
INSTRUCTIONS:
1. Preheat the oven: Preheat your oven to 375°F. You will finish the frittata in the oven so make sure your skillet is oven-safe — cast iron is ideal but any oven-safe pan works perfectly.
2. Whisk the eggs: Crack 8 large eggs into a bowl. Add 3 tablespoons whole milk or cream, 0.8 teaspoons kosher salt, and 0.5 teaspoons black pepper and whisk together until the yolks and whites are fully combined and slightly frothy. Set aside. Do not over-whisk — you want the eggs well combined but not airy.
3. Prep your vegetables: Chop your 2 cups mixed vegetables — green squash, broccoli, kale, peppers, garlic scapes, or whatever is in your box into bite-sized pieces. The key here is uniform sizing so everything cooks evenly. Harder vegetables like broccoli should be cut smaller than tender ones like squash or kale. Pat everything dry with a paper towel — moisture is the enemy of a good frittata.
4. Saute the vegetables: Heat 2 tablespoons olive oil in your oven-safe skillet over medium-high heat. Add your 2 garlic cloves, thinly sliced — or a handful of garlic scapes, chopped first and cook for one minute until fragrant. Add the rest of your 2 cups mixed vegetables — green squash, broccoli, kale, peppers, garlic scapes, or whatever is in your box in order of hardness — broccoli and peppers first, squash and greens last. Cook, stirring occasionally, until the vegetables are tender and any moisture has completely cooked off — about 6 to 8 minutes. Do not rush this step. Wet vegetables will make your frittata watery.
5. Add the eggs: Reduce heat to medium-low. Spread your sautéed vegetables evenly across the pan in a single layer. Pour the egg mixture slowly and evenly over the top — do not stir. Scatter half of your 0.5 cups cheese of your choice — feta, cheddar, goat, parmesan — crumbled or grated over the surface. Let the eggs cook undisturbed on the stovetop for 2 to 3 minutes until the edges just begin to set but the center is still loose and jiggly.
6. Finish in the oven: Transfer the skillet to your preheated oven and bake for 10 to 12 minutes until the eggs are fully set in the center and the top is just beginning to turn golden. To check doneness, give the pan a gentle shake — there should be no jiggle at all in the center. Do not overbake or the eggs will turn rubbery.
7. Finish and serve: Remove from the oven and scatter the remaining 0.5 cups cheese of your choice — feta, cheddar, goat, parmesan — crumbled or grated and fresh 2 tablespoons fresh herbs for finishing — parsley, chives, or basil over the top. Let the frittata rest in the pan for 5 minutes before slicing — this helps it set up cleanly and makes it much easier to serve. Slice into wedges directly from the pan and serve warm, at room temperature, or cold the next morning straight from the fridge. All three are excellent options.
NOTES
**The vegetables:** This recipe works with virtually any combination of what is in your box. Hearty greens like kale or spinach, summer squash, broccoli, peppers, alliums like onion or garlic scapes — all fair game. The only rule is to cook off as much moisture as possible before the eggs go in.
**The cheese:** Feta brings a salty, creamy tang. Sharp cheddar melts beautifully. Goat cheese adds richness. Parmesan gives a golden, nutty crust. Use what you have and do not stress about it.
**Make it ahead:** Frittata keeps beautifully in the refrigerator for up to four days covered tightly. It reheats well in a low oven or is equally delicious eaten cold — making it one of the best meal prep options in your weekly box rotation.
**The pan:** A 10-inch cast iron skillet is the gold standard for a frittata. It holds heat evenly, goes from stovetop to oven seamlessly, and gives you those beautiful golden edges. If you do not have one, any oven-safe skillet will work.
