By RichardObradovic | Italian | Jun 12, 2025
This was grandma’s way of making a meal out of almost nothing. A few eggs, leftover vegetables, and that ever-faithful pan. The result? A golden, fluffy frittata that smells like Sunday and tastes like care. No flipping, no stress, just fork-ready goodness.
🥚 4 large eggs
🧅 1 small onion, chopped
🥦 1/2 cup cooked broccoli florets (or zucchini, spinach, etc.)
🫒 1 tbsp olive oil
🧂 Salt & pepper to taste
🌿 Optional: fresh parsley or oregano
🧀 Optional: 50 g (1.75 oz) grated cheese
1️⃣ In a bowl, whisk 🥚 eggs with 🧂 salt, pepper, and 🌿 herbs.
2️⃣ Heat 🫒 oil in a non-stick pan over medium heat.
3️⃣ Add 🧅 onion, cook until soft. Add 🥦 vegetables and stir.
4️⃣ Pour in egg mixture. Reduce heat and cook uncovered 7–10 min.
5️⃣ If desired, sprinkle 🧀 cheese on top and broil for 2 min to set.
6️⃣ Let cool slightly. Slice and serve warm or at room temp.