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  • 3 eggs
  • 1 cup milk
  • ½ cup flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt cracked pepper
  • dried or fresh herbs of your choice
  • 10-12 oz of veggies. (Any kind will work. Firmer veggies should be pre-roasted or blanched for best results. This is a great way to use up leftovers.)
  • 2-6 oz shredded cheese


Preheat oven to 325°F. Whisk together the eggs, milk flour, baking powder, salt, pepper and herbs. Stir in the veggies and cheese. Pour into a greased 8×8 inch pan and bake for 20-25 minutes or until set and slightly golden. Let the frittata rest 10-15 minutes before cutting.

Submitted by Sarah Landon, Tucson CSA