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In the Kitchen Special: Vegetable Frittata

The Hidden Hostess, Rebecca Elman, shares a recipe for Vegetable Frittata.

 End of Summer Vegetable Frittata

Serves 6-8


12 eggs

3 tablespoons heavy cream, half and half or whole milk

1 cup cheese, either grated or crumbled cheese (cheddar, goat’s

cheese, feta cheese, gruyere)

4 cups chopped vegetables, (cooked potatoes, spinach, mushrooms,

peppers, tomatoes, zucchini, onion, etc.)

1-2 tablespoons olive oil

Salt and pepper

Fresh chopped herbs


Preheat your oven to 400 degrees F.

In a large mixing bowl whisk together your eggs and cream.

Using a 12-inch cast iron skillet or non-stick pan, heat your oil. Add

your vegetables, starting with denser vegetables such as onions, and

then add softer vegetables. Season with salt and pepper to taste and

cook vegetables until they are tender. Add any herbs or greens at the


Pour the whisked egg mixture into the pan and using a spatula stir

gently until the vegetables are evenly spread out. Sprinkle your cheese

of chose over the eggs.

Once the edges start to turn light brown and set, place the whole pan in

the oven. Bake for 8-12 minutes. You want the frittata to be just set, so

do not overbake. Remove from the oven and allow to cool slightly.

Slice and serve.

Rebecca Elman is a personal chef from State College. Through her business, The Hidden Hostess, she offers meal planning, cooking classes, catering services, and much more. Call (646) 318-0825 for more information.

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