THREE cheese veggie frittata

After spending three weeks away from home, I felt myself yearning to be back in MY kitchen. I emphasize MY because there’s something special about a person’s very own kitchen. The mismatched pans, the collection of knives and colorful bowls, they all carry a story. In this case, a story about me.

Today, the story is told by my baby blue Le Creuset Signature Skillet. A skillet that makes me feel more like a woman than a college diploma or homeowners insurance. Yup, even more than homeowners insurance. Just a few months ago, my parents gifted me a Le Creuset to celebrate my first home — a funky loft boasting original exposed brick and floor to ceiling windows [swoooooon]. My loft, like my cooking, is a reflection of my experiences — vibrant, diverse and evocative.

Weeks of collecting experiences in Asia, left me feeling invigorated to express. To express in MY kitchen. Specifically through a mouthwatering frittata as eclectic and bright as the colors of Hong Kong and Vietnam. [Full disclosure: This girl just wanted some western style eggs. ] Below, is the first dish I made after three weeks of airport snacks, Vietnamese noodles, and pan-fried spring rolls — a THREE cheese veggie frittata. I’ve made a version of this frittata every Sunday since. Consider diced peppers, jalapeño, chorizo and shredded pepper jack cheese the next time you’re feeling spicy.

Meant to be enjoyed hot out of the oven or after 1 minute in the office microwave, frittatas  can be savored in the moment and again tomorrow.







>>Some might opt to slide their frittata onto a serving dish, but I prefer presenting on the skillet itself. I like the look and it’s easier for clean up.


  • Cast iron skillet
  • 6 eggs
  • 1/2 cup of egg whites
  • 1 tablespoon of olive oil butter (I prefer Earth Balance)
  • 1 tablespoon of garlic, minced
  • 1 yellow onion, chopped
  • 2 on the vine tomatoes (or 1 large tomato), diced
  • 1 cup of mushrooms, sliced
  • A big handful of baby spinach (or kale, or both!)
  • Shredded sharp cheddar cheese
  • Shredded mozzarella cheese
  • Crumbled feta cheese
  • Green scallions, chopped
  • Salt
  • Pepper
  • Crushed red pepper


  1. Preheat oven to 375 degrees.
  2. Whisk together 6 eggs, 1/4 cup of egg whites, salt, pepper. Set aside.
    **If you’re not dairy-free or counting calories, add 1/4 cup of milk or cream for a bit more egg fluff. I typically go without dairy though and it still turns out delish.
  3. Melt butter on your skillet over medium-high heat. Make sure the butter gets on every inch of the skillet, so the frittata doesn’t stick.
  4. Add diced onions and minced garlic.
  5. Once onions are semi-translucent, add diced tomatoes and toss.
  6. Season with salt, pepper and crushed red pepper. Toss again.
  7. Throw in sliced mushrooms and toss occasionally for 4 minutes.
  8. Sprinkle a layer of shredded sharp cheddar cheese.
  9. Add a big handful of baby spinach to the skillet and toss occasionally.
  10. Once spinach begins to wilt, lower the temperature and add egg mixture to the pan.
  11. Cook stove top on medium-low heat for 6-8 minutes, or until edges set.
    **If your stove is TOO HOT, the bottom of the frittata will brown up.
  12. Once edges begin to set, transfer the skillet to the oven and bake for 5 minutes on 375 degrees.
  13. Remove the skillet from oven and sprinkle a layer of shredded mozarella cheese.
  14. Return skillet to oven and broil on low for 5-7 minutes.
    **It’s critical to swap from bake to broil during this step. Broil only cooks the top of the frittata, allowing the cheese to melt while not overcooking the inside.
  15. Remove frittata from the oven and let cool a bit before sprinkling with feta cheese and fresh scallions. Slice into wedges and serve.




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