by Johanna Thompson


  • 2 tablespoons olive oil
  • ½ onion, sliced (optional)
  • ~1T LEMON THYME Salt and black pepper
  • 4 to 6 cups of any chopped or sliced raw or barely cooked vegetables
  • 3 eggs
  • ½ cup freshly grated Parmesan cheese (optional)


  1. Heat olive oil in a skillet (preferably nonstick or well-seasoned cast iron) on medium heat. 
  2. Add onion and a generous pinch of LEMON THYME salt and saute until soft, 3 to 5 minutes. 
  3. Add vegetables, raise heat and cook, stirring occasionally until they soften, from a couple of minutes for greens to 15 minutes for sliced potatoes. When vegetables begin to sweat or release moisture in pan, add another pinch of LEMON THYME salt.
  4. Cook, stirring occasionally, until vegetables are tender. If desired, increase heat for a few minutes to brown/blister vegetables.
  5. Meanwhile, beat eggs with a small pinch of LEMON THYME salt and pepper. Stir in cheese.
  6. Pour over vegetables, distributing them evenly. Cook, undisturbed, until eggs are barely set, 10 minutes or so; place under broiler for a minute or two if top does not set. 
  7. Top with extra grated parmesan or a pinch of LEMON THYME salt to finish.
  8. Cut frittata into wedges and serve hot, warm or at room temperature.