Preheat your broiler to high. While it heats, chop all vegetables into 1/2-inch pieces and dice the cooked meat into 1/4-inch bits—this uniform sizing ensures everything cooks evenly. Measure out your leafy greens and grate your Parmesan cheese. Having everything prepped before cooking means you can move quickly once the pan is hot, which is essential for a single-portion frittata that cooks fast.

Melt the butter in an 8-inch non-stick skillet over medium-high heat. Add the harder vegetables (like carrots, peppers, or potatoes) first and cook for 2-3 minutes, stirring occasionally. Then add the softer vegetables and leafy greens along with the cooked meat, cooking for another 2 minutes until the greens are slightly wilted and vegetables are just tender. This two-stage approach prevents softer vegetables from turning mushy while ensuring everything is cooked through before the eggs arrive.

In a bowl, whisk together the eggs, salt, pepper, and garlic powder until well combined and slightly frothy—this incorporates air for a fluffier texture. Turn the skillet heat to low, then pour the egg mixture evenly over the vegetable mixture from Step 2. Let it sit undisturbed for 30 seconds to a minute, allowing the bottom to set slightly, then gently push the cooked edges toward the center a few times to distribute the uncooked egg. I like to add garlic powder instead of fresh garlic here because it distributes more evenly throughout the frittata without adding excess moisture.

Sprinkle the Parmesan cheese over the top of the frittata. Transfer the skillet to the preheated broiler and cook for 3-4 minutes, watching carefully, until the top is set but still slightly creamy in the very center—the residual heat will continue cooking it after removal. The frittata is done when the eggs are set but still have a tiny jiggle in the middle when you shake the pan gently. Slide onto a plate and enjoy immediately while warm.