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Harvest Vegetable Frittata

Photo: Stephen Devries; Styling: Claire Spollen

Active time 15 mins
Total time 30 mins

Serves 6


  • 8 large eggs
  • 1/2 cup whole milk
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 ounces Gruyère cheese, shredded (about 1/2 cup)
  • 3/4 cup leftover sautéed green beans
  • 3/4 cup leftover roasted Brussels sprouts
  • 3/4 cup leftover chopped sautéed or roasted asparagus
  • 3/4 cup chopped roasted butternut squash
  • 3/4 cup leftover dressing or stuffing
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons thinly sliced fresh chives
  • 2 tablespoons olive oil

How to Make It

  1. Preheat oven to 350°F. Whisk together eggs, milk, salt, pepper, and Gruyère in a medium bowl. Gently fold in green beans, Brussels sprouts, asparagus, squash, dressing, parsley, and chives.

  2. Heat oil in a 10-inch nonstick oven-safe skillet over medium-high. Pour egg mixture into skillet. Stir once, and cook until edges start to pull away from sides of skillet, 5 to 7 minutes.

  3. Transfer to preheated oven, and bake until set, 15 to 20 minutes. Slice into wedges; serve immediately.