Connie has a quick wit and friendly banter with her classmates and recognizes the power of food to build community and connect with one another, both in creating together and in sharing the food on a large scale and also at home.

“My first time tasting a frittata was in The Food Shift Kitchen—eggs, but different and new! Adding in roasted veggies with olive oil, salt and pepper on everything, made it just delicious! At home I always make eggs with milk for my son and throw all kinds of stuff in there, you name it—my son loves them! He always asks me for scrambled eggs, but to try something different, I’ll make an omelet and use something from the garden, like spinach. We enjoy it, it’s healthy, and I can use up all my leftover veggies mixed in with the eggs. This frittata is another variation and has become a favorite dish.

I’ve been in the culinary program twice now, and I love it because we do everything together. Washing the vegetables, cooking, and then eating together gives each person an appreciation for the process and the ingredients. In the kitchen, whether at Food Shift or at home, it’s never ‘I’ made it, but rather, ‘we’ made it. One important thing to remember is that the vegetables we work with came from the earth through the work of many—it brings to my mind thoughts like, how long did it take to grow this from the ground? It takes time, like a baby.”

Frittata Recipe Template

INGREDIENTS:

• 1 Tbsp oil
• 6 eggs or equivalent egg substitute
• ¼ cup dairy or substitute (milk/non-dairy milk, heavy cream, yogurt or sour cream)
• 1 tsp salt
• ¼ tsp black pepper
• 2 cups of cooked and seasoned vegetables* 
• Optional: ½ cup grated cheese, divided in two equal portions
• Optional: 2 Tbsp thinly sliced green onions or chopped fresh herbs, as garnish 
• Optional: drizzle with sauces you have around (carrot top chimichurri, pesto, salsa) 

INSTRUCTIONS:

1. Preheat the oven to 400°F. Use 1 Tbsp of oil to grease an 8” square baking dish or a pie pan.

2. Whisk the eggs, your dairy of choice, salt and pepper together in a medium bowl until the eggs are airy and foamy. Stir in the optional ¼ cup of cheese. 

3. Mix cooked vegetables into the egg mixture until just combined. Pour the vegetable and egg mixture into the prepared baking dish. Sprinkle the top with the remaining ¼ cup cheese, if desired. 

4. Bake until the mixture is cooked and the center is just set (meaning it can still have a slight jiggle to it) about 20–25 minutes. Let cool for about 5 minutes before slicing into 6 pieces.

5. Garnish with green onions, herbs, or drizzle with sauce, if desired, and serve. 

*Veggie options: sliced mushrooms, diced potatoes, onions, tomatoes, sauteed spinach, thinly sliced broccoli stems and bite-sized florets. (Broccoli stems are perfectly edible. Peel the tough outer skin with a peeler or knife and then thinly slice the stem).

FRITTATA MUFFIN OPTION: If you want portable single serving frittatas, you can add the vegetables to a greased muffin tin and pour the egg mixture over the vegetables, filling about ¾ of the way to the top. Sprinkle with cheese, if using, and bake for about 10 minutes, until set. 

Maximizing Your Food

• Use what you have in the fridge/pantry (jarred pickled vegetables or sauces leftover in the fridge). Get creative with dollops for the top. 
• If you have stale bread or ends that need to be used, add it to your frittata—think savory bread pudding. Chop the bread into large cubes and put them in a single layer in the prepared baking dish before adding the eggs. Pour the whisked egg mixture over the bread and let sit for at least 15 minutes to soften the bread. Bake using the instructions above.
• Store leftovers in a sealed container in the refrigerator for a few days. Frittata is great just by itself, eaten cold or reheated. Or you can turn it into a sandwich with your favorite bread and your condiments. Or roll it into a tortilla as a breakfast burrito. 

More stories, recipes, tips, and videos from Food Shift:

• Danny’s Mushroom "Bacon"
• Yuka's Chimichurri & Pickled Carrots
• Vincent’s Stuffed Bell Peppers
• Food Shift Kitchen Guide
• Affordable Alternatives
• Sheet Pan Meal (Video)

Food is often rooted in story. In this monthly blog series, Food Shift, one of our Chef Partners, is amplifying the voices of their culinary training graduates and their community by sharing their stories and adaptable recipes. Stay tuned for more installments.

Portrait Artwork By: Colin Choy Kimzey, Food Shift Artist in Residence

Learn more about Food Shift and their programs to rescue surplus food to fuel their social enterprise kitchen rather than waste away in landfills.