Veggie Frittata

In her video cooking classes, CSA member Maria shared this recipe for a veggie-packed frittata. Your favourite herbs, greens and seasonal veggies can be easily substituted in.

Photo credit for this post: Maria Jose Mena

Veggie Frittata


  • 4 large eggs
  • ¼ filtered water
  • ½ tbsp oil of your choice
  • 1 ½ cloves garlic minced
  • 1/4 white onion finely chopped
  • ½ turnip thinly sliced
  • ½ tomato sliced
  • 1 bunch fresh oregano stem removed and chopped
  • 4 leaves fresh bok choy chopped
  • 2 green onions chopped
  • Sea salt and freshly ground pepper
  • ¼ cup goat cheese or cheese of your choice optional


  1. Preheat oven to 350 F. Use a small baking dish and grease it with oil of choice.
  2. In a medium bowl, wish together eggs, water, sea salt and ground pepper. Pour into baking dish.
  3. Heat oil of choice in a medium skillet over medium heat. Add garlic and white onions, and sauté for 1 minute. Add the turnip and bok choy and sauté for another minute or until the veggies are cooked to your desired texture.

  4. Scrape onion mixture into baking dish and use spatula to spread it out and mix it in with the egg mixture.
  5. Top with tomato, oregano, and green onions. Season with a little more sea salt and pepper. If using cheese, sprinkle on top.

  6. Bake for 15- 20 minutes or until golden brown.
  7. Enjoy with a large green salad!

Recipe Notes

Makes 2 servings