Egg Frittata


  • 12 whole large Eggs
  • Salt And Black Pepper
  • 1/4 cup Grated Parmesan Or Romano Cheese
  • 1/2 cup Grated Cheddar Or Monterey Jack Cheese (more To Taste)
  • 2 dashes Hot Sauce, Optional
  • 2 Tablespoons Butter
  • 1 Medium Onion, diced
  • 2 cups Kale Leaves Or Whole Spinach Leaves, pieces 
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 1/4 cup Chopped Green Or Black Olives (optional)


  1. Preheat the oven to 375 degrees
  2. Beat together the eggs, salt and pepper. Stir in cheeses and set aside. Hot sauce (optional)
  3. In large oven proof skillet, melt butter and sauté the onions and peppers for 3 minutes. Add the kale (or spinach) and cook for 1 minute. Finally add the olives (optional) and stir.
  4. Pour in the egg mixture so that it coats everything. Let it sit on the burner for 30-45 seconds to set the edges, then put the skillet in the oven.
  5. Watch the frittata as it cooks. Let it cook in the oven for 10-12 minutes until the eggs are set but remove it before the eggs brown very much on top. Enjoy.

NOTE: Use any ingredients you want! Mushrooms, leeks, different cheeses, tomatoes, zucchini, squash

You can also bake in individual muffin tins to make “mini” egg frittatas