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Garden Fritatta

a ham and garden vegetable fritatta

The are as many fritatta variations as days of the year, but it is always cooked under the broiler. I love to make it with cheese melted on the top, but without cheese and with a simple substitution in the ingredients, makes a great lactose free breakfast as well. This can be vegetarian friendly or include meat in the filling for a hearty dish that all love.

Prep Time: 15 Minutes
Cook Time: 10 Minutes
Total Time: 25 Minutes
Servings: 2


  • 1 oz sun dried tomato diced 1/4"
  • 2 tbsp white wine
  • 1 tbsp of olive oil
  • 1/2 onion, diced 1/4"
  • 4 - 5 mushrooms sliced
  • 1/2 zucchini diced 1/2"
  • Other ingredients and or meat as you choose
  • 3 eggs
  • 1 tbsp any kind of milk
  • 2 tsp fresh herbs chopped fine
  • salt and pepper to taste
  • 3 oz grated cheese - I like pepper jack


  1. soften the sun-dried tomato in the wine in a saucepan over low heat until the wine is all but absorbed.

  2. While the tomato is softening, saute the onions and mushrooms until just starting to brown. add squash, tomatoes and other ingredients and continue sauteing briefly to lightly cook the squash

  3. beat together the eggs, milk and herbs. Pour into the saute pan and use a silicone spatula to stir together while sauteing until the eggs are starting to set and the spatula leaves trails that don't fill in. Shake the contents of the pan to distribute it evenly over the pan. spread grated cheese over the contents of the pan and place under the broiler.

  4. Broil until the top surface gets fairly browned and the cheese is all melted and bubbly. dish onto two plates, add salsa and serve.

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