Food

Elyse Kopecky’s Veggie Skillet Frittata Recipe

This savory breakfast recipe from two-time New York Times best-selling author Elyse Kopecky is a quick and easy way to fuel a busy day.

This is our family’s quick and easy frittata recipe. Eggs deliver lots of protein to help fuel a full day of running (or just running around the house!); if you cook this in a cast-iron skillet, you’ll get some extra iron. To make this a weekday breakfast, prep the veggies the night before so you can whip this together in 15 minutes. It’s also endlessly customizable: If you have picky kids, scale back the amount of vegetables and add their favorite sausage; if you want to brighten it up, garnish with fresh parsley and chives. 

Elyse Kopecky's Veggie Frittata
Photo: Courtesy Elyse Kopecky

Serves 4

Veggie Skillet Frittata Ingredients

2 Tbsp. butter or extra-virgin olive oil 

2 to 3 cups chopped mixed veggies (kale, spinach, tomatoes, red pepper, onion, mushrooms, zucchini, broccoli, asparagus, leftover roasted potatoes, etc.)

8 large eggs 

½ cup grated cheese, divided

¼ cup plain yogurt or whole milk

¼ tsp. fine sea salt 

¼ tsp. ground black pepper

  1. Preheat the oven to broil. 
  2. Heat the butter in a 10-inch oven-safe skillet over medium-high heat. Add the veggies and sauté until softened, about 5 minutes. 
  3. In a large bowl, whisk together the eggs, 1/4 cup of the cheese, yogurt, salt, and pepper. 
  4. Reduce the heat to medium. Pour the egg mixture over the veggies and lightly stir to evenly spread out the veggies. Allow eggs to cook for 1 minute. Use a rubber spatula to lift around the edges so that the liquid eggs flow to the bottom of the pan. Continuously do this lifting, gradually working your way around the pan, until the eggs are mostly set, but still a little liquidy on top. 
  5. Sprinkle the remaining ¼ cup cheese on top. Place skillet under the broiler for 2 minutes, or until the eggs have fully set and the cheese is melted. Be careful not to overcook. The eggs will continue to cook from residual heat after removing from oven. 
  6. Cool for 10 minutes. Cut into 4 slices and serve.

Elyse Kopecky is a nutrition coach, chef, and two-time New York Times best-selling author. In her new exclusive “Food Is Fuel” monthly column, the co-author of Run Fast. Eat Slow. and Run Fast. Cook Fast. Eat Slow. will explore everything women want to know about how to fuel—from breakfast to snacks, to recovery, and on-the-go foods. You can find her first column here.