Grammy's Kitchen · Frittata · Veggie Frittata
One of 55 frittata recipes we measured
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 55.
| this recipe | typical | |
|---|---|---|
| dairy | 20% | 16% |
| fat | 5% | 5% |
| protein add | 37% | 28% |
| vegetables and beans | 52% | 60% |
| salt | 1% | 0% |
| aromatics | 13% | 16% |
| liquid | 20% | 15% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon olive oil |
| 46 g | 1/2 cup frozen broccoli florets (thawed) |
| 35 g | 1/2 cup sliced mushrooms |
| 74 g | 1/2 cup diced red bell pepper |
| 40 g | 1/4 cup diced red onion |
| 300 g | 6 large eggs |
| 60 g | 1/4 cup heavy cream |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/4 teaspoon black pepper |
| 112 g | 1 cup shredded mozzarella cheese (or cheddar) |
Method: 6 steps, published by thestayathomechef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.