Lettuce Frittata
Lettuce Frittata
Open in full-screen mode

Lettuce Frittata

15 MIN
20 MIN
4 to 6 servings



  1. With the rack in the upper third of the oven, preheat the oven’s broiler.
  2. In an ovenproof 23 cm (9-inch) non-stick skillet, brown the onion and garlic in 30 ml (2 tbsp) of the oil. Let cool in a bowl. In the same skillet, soften the lettuce. Transfer to a plate.
  3. Whisk the eggs and Parmesan into the onion mixture. Season with salt and pepper. Set aside.
  4. In the same skillet, heat the remaining oil (30 ml / 2 tbsp). Fill with the egg mixture. Cook over medium heat, stirring gently with a spatula for about 30 seconds. Spread the wilted lettuce over the entire surface. Cook for about 5 minutes or until the edges of the frittata begin to brown.
  5. Transfer to the oven, and finish cooking for about 5 minutes or until the top of the frittata is set and golden brown.
  6. Serve the frittata hot or warm.


  1. Great way to use excess lettuce from garden. I doubled recipe and added 1 lb. of bacon chopped, used the bacon grease instead of oil.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.