Easy Brunch Frittata

Friends, Romans & Countrymen! Lend me your…….plates, ‘cuz this Frittata’s gonna get the party started!

When I shared this line over brunch… I got a bunch of groans and head shakes. 

“What guys! Shakespeare joke? From Julius Ceaser?”, I said, hoping it would rescue me from the lameness pit. Damn it, this always happens to me! Why do these things sound so much better in my head?!? Questions like this are meant to be a mystery, along with why Sriracha bottles have a green lid…or why Justin Bieber wants to bring back MC Hammer pants. I guess we’ll never know.

I got my Frittata Mojo calling early on Sunday morning. Brunch at home with company to boot, what’s a gal to whip up in a hurry?

My fridge boasted a bevy of leftovers and only few veggies, but even with a situation like this, you can still make a scrumptious, filling, healthy meal that’s Mojo-liscous. Frittatas are amazing because they can do triple-duty: as breakfast/brunch, lunch or dinner. It’s easy enough to whip up – no matter what combo of veggies you’ve got, if you have cheese & eggs, you’re good to go!

easy brunch fritatta

Easy Brunch Frittata
Vegetarian Frittata

For this recipe, I used Asparagus, Leeks, a Boiled Potato, Spinach, Grape Tomatoes, Onions – because that’s what was on hand. And company that came over found it delicious! – The same company that thought my Shakespeare jokes were lame, so you know they’ve got good taste and can count on it 🙂

Alright homies, enough talk, let’s get to Frittata business here. Then I can regale you with more awesome Shakespeare jokes & facts.


Easy Brunch Frittata

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 3-4 servings & Renewed appreciation for Shakespearan-style Dad Jokes

Easy Brunch Frittata


  • 9 eggs
  • 1/2 Onion
  • 1/4 Leek or 2 stalks Green Onion
  • 1 Boiled Potato
  • 6 Asparagus stalks
  • 2.5 cups Fresh Spinach
  • 7 -8 Grape Tomatoes halved
  • Your favorite grated cheese: I used -
  • 1 tablespoon of Feta Cheese
  • 3 Tablespoons of Lite Mexican Cheese Blend
  • 2 Tablespoons of Parmesan Cheese*
  • Salt & Pepper
  • 3 sprigs Fresh Thyme
  • 1 teaspoon Italian All Purpose Seasoning
  • 1/2 teaspoon Dry Parsley
  • 1/4 teaspoon Dried Oregano
  • 1/4 teaspoon Dried Basil
  • 2 tablespoons butter or butter spray
  • Oven-safe 12 inch Non-Stick Skillet


  1. Pre-heat oven to 375 degrees F.
  2. In a bowl, whisk the eggs. Add salt, pepper, italian seasoning, parsley, basil.
  3. From my childhood days of binge-watching Emril Lagasse on Food Network with my dad, I learnt that with dried herbs like Oregano & Thyme, you've got to rub them between your palms, like you're warming your hands. This breaks up the herbs into smaller pieces and gets the oils out. Hello, fragrant & flavorful! Trust me, it goes a long way! Follow through with the Fresh Thyme & Oregano and add to the whisked eggs.
  4. Add cheese to the egg batter.
  5. Dice veggies to your liking.
  6. Melt butter in the skillet. Saute the crunchy veggies first - onion and leeks together, followed by bell pepper & asparagus. Tomatoes go in last, as they cook the fastest. This order is important, if you cook tomatoes first, the resulting tomato juice will get in the way of the crunchy veggies cooking.
  7. Optional: Singing "Let's get it Sauteed!" to the tune of "Let's get it started" by Black Eyed Peas. You might sing alone, but it's entertainment gold.
  8. Now pour the batter over the sautéed veggies in the skillet. Let it cook as is, for 2-3 minutes, but no more, or you'll have an omelette.
  9. Remove the skillet from the stove-top & move to the oven.
  10. Let it bake for 12 minutes, take care the egg doesn't overcook. Keep a close eye on it and remove once the Frittata is set. The top will look like a fluffed up omelette and the edges will be brown - that's how you know it's ready.
  11. Remove from the oven and slide the Frittata onto a plate or cutting board. Cut into wedges.
  12. Entertain your guests with fantabulous Shakespeare tidbits.

* You can dial back on the Cheese, but it’s part of what makes the Frittata amazing. You know who else loved Cheese? Shakespeare.

Here’s what he had to say:

“I had rather live with cheese and garlic in a windmill, than feed on cates and have him talk to me”
(Henry IV, Part 1, III, 1)

What a creative insult! For the record, I too would rather live with cheese and garlic in a windmill than feed on cates. Mostly because living in a windmill sounds like a cool experience 😛

Did you know the phrase “Knock, Knock, Who’s There?” was from Shakespeare’s lexicon? Didn’t exist in writing before him. I wonder what cool knock knock jokes he would have had.

Knock, Knock!
Who’s There?
I’d Who?
I’d rather live with cheese & garlic in a windmill than feed on cates and have him talk to me.

You’re sharing good food with good company, I think that’s partly finding your Mojo 🙂


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Also published on Medium.

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Pragati September 12, 2015 at 12:54 PM

My theory is that Sriracha bottles want to look like a watermelon. Who wouldn’t. Anyways, The Fritatta looks amazing!!! I love that you can make this Frittata with regular stuff in your pantry and don’t have to make a grocery run!!! Can’t wait to try this recipe!!!

Jyo September 12, 2015 at 7:37 PM

Thanks so much Pragati!! I think you’re right about Sriracha bottles wanting to look like a watermelon…cool on the outside, hot on the inside kinda deal? So glad you liked the recipe, let me know if you try out with other stuff from your pantry, that’s the beauty of this recipe! 😀


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