Creating a Vegetable Frittata is a wonderful journey into the world of simple yet delicious cooking.
This easy frittata recipe is perfect for those who love a crustless quiche but crave something with a bit more substance.
Let’s start with the heart of the frittata – the egg mixture. Beating eggs in a large bowl until they’re light and fluffy is key.
Bacon and Mushroom Mini Quiche
Adding whole milk to this mixture enriches the flavor, making your frittata creamy and delightful.
One of the best things about this recipe is its flexibility. You can choose different veggies each time you make it.
For a twist next time, try adding red bell pepper or cherry tomatoes for a pop of color and flavor. If you’re a fan of greens, baby spinach or baby kale can be a great addition.
The cooking process is as straightforward as it is enjoyable. Begin by sautéing veggies like chopped yellow onion and asparagus in olive oil over medium heat.
Tip: A cast-iron skillet is a great option for cooking your Vegetable Frittata. It evenly distributes heat and can go from stove top to preheated oven seamlessly, making it perfect for this kind of egg dish. In the recipe I’m sharing today, I used a large skillet.
Once the veggies are tender, it’s time to add your beaten eggs. Here’s where you can get creative – why not throw in some feta cheese or parmesan cheese for a tangy kick?
As the eggs set, they envelop the sautéed veggies, creating a mouth-watering medley of flavors.
The hot oven plays a crucial role in achieving the perfect frittata. It’s where the magic happens, transforming a simple egg mixture into a delicious frittata with a golden-brown top.
Remember to use oven mitts when handling the hot food!
Serving the frittata can be as easy or as elaborate as you like. It can be cut into individual slices and served with a green salad and good bread for a complete meal.
Or, keep it simple and enjoy it on its own – the choice is yours!
Meal prep enthusiasts will love this easy vegetable frittata recipe. It’s a great way to use leftover veggies, and the frittata can be stored in an airtight container and enjoyed the next day.
It’s a versatile dish that can be eaten at any time of the day, making it a staple in breakfast recipes.
For those looking to expand their cooking repertoire, a baked vegetable frittata or a loaded veggie frittata are great recipes to try.
The end result is always a delicious frittata that is sure to receive rave reviews from the whole family.
And the best part? This is an easy recipe that doesn’t require a lot of time or fancy ingredients.
It’s the perfect dish for a Sunday morning or as part of a bigger brunch spread alongside French toast or a breakfast strata.
To summarize, this Vegetable Frittata is not just a great recipe; it’s the easiest way to create a delicious, healthy vegetable frittata that everyone will love.
So, grab your skillet, and let’s make a perfect frittata that’s loaded with flavor and goodness!
Vegetable Frittata
Ingredients:
- 8 large eggs
- ⅓ cup milk
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons olive oil
- ½ small yellow onion, chopped
- 1 cup asparagus, chopped
- 2 cups packed baby spinach
- ½ cup white cheddar cheese, shredded and divided
- 5 ounces feta cheese
Directions:
Place the oven rack in the center position and preheat the oven to 350º.
In a large bowl, use a whisk to beat eggs with milk, salt and pepper.
Heat olive oil in a 10-inch ovenproof skillet on medium. (Cast iron skillets work great)
Add yellow onion and asparagus to pan and sauté until soft, approx. 7 minutes.
Stir in spinach and sauté until wilted, approx. 2 minutes.
Spread the cooked vegetables evenly in a skillet and pour egg mixture over them.
Stir in ¼ cup of shredded cheddar cheese.
Crumble feta cheese on top.
Cook without stirring until eggs are just beginning to set around the edges, approx. 2 to 3 minutes.
Place the skillet in the oven and bake frittata until almost set in center, approx. 15 minutes.
Remove skillet from oven and top with remaining ¼ cup shredded cheddar cheese.
Set oven broiler to high and broil the frittata until top is golden brown, approx. 2 minutes. Keep a close eye on the pan to prevent burning.
Carefully remove the hot pan from the oven and let the frittata rest for 5 minutes before serving.
Vegetable Frittata
Ingredients
- 8 large eggs
- ⅓ cup milk
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons olive oil
- ½ small yellow onion, chopped
- 1 cup asparagus, chopped
- 2 cups packed baby spinach
- ½ cup white cheddar cheese, shredded and divided
- 5 ounces feta cheese
Instructions
Place the oven rack in the center position and preheat the oven to 350º.
In a large bowl, use a whisk to beat eggs with milk, salt and pepper.
Heat olive oil in a 10-inch ovenproof skillet on medium. (Cast iron skillets work great)
Add yellow onion and asparagus to pan and sauté until soft, approx. 7 minutes.
Stir in spinach and sauté until wilted, approx. 2 minutes.
Spread the cooked vegetables evenly in a skillet and pour egg mixture over them.
Stir in ¼ cup of shredded cheddar cheese.
Crumble feta cheese on top.
Cook without stirring until eggs are just beginning to set around the edges, approx. 2 to 3 minutes.
Place the skillet in the oven and bake frittata until almost set in center, approx. 15 minutes.
Remove skillet from oven and top with remaining ¼ cup shredded cheddar cheese.
Set oven broiler to high and broil the frittata until top is golden brown, approx. 2 minutes. Keep a close eye on the pan to prevent burning.
Carefully remove the hot pan from the oven and let the frittata rest for 5 minutes before serving.
Frequently Asked Questions About Vegetable Frittata
Can I use a different type of cheese instead of feta or cheddar?
This recipe is versatile. Try goat cheese for a creamier texture or swap in your favorite cheese. Just be mindful of the melting properties of the cheese you choose.
What if I don’t have a cast-iron skillet?
Any ovenproof skillet will do. If you don’t have one, you can cook the veggies in a regular skillet and then transfer everything to a greased baking dish before adding the egg mixture and baking it.
Can I add meat to this frittata?
Cooked and crumbled bacon or sausage can be a great addition. Just ensure it’s cooked before adding it to the skillet with the veggies.
How long can I store the leftover frittata, and how should I reheat it?
Store the frittata in an airtight container in the fridge for up to 3 days. Reheat slices in a microwave or in the oven until just warm. It’s great at room temperature too!
Can I make mini frittatas using this recipe?
Pour the egg mixture into a muffin tin and reduce the baking time. These mini frittatas are great for meal prep or a quick breakfast on the go.
How can I tell when the frittata is done?
The frittata is done when the edges are set but the center is still slightly wobbly. It will continue to cook a bit even after you take it out of the oven.
Can I use frozen vegetables instead of fresh?
You can use frozen vegetables. Just be sure to thaw and drain them well to avoid adding extra moisture to the frittata.
What are some other vegetables I can use in this recipe?
Feel free to experiment! Roasted vegetables, green onions, red onion, or even leftover vegetables work great. Just remember to cook any raw vegetables before adding them to the egg mixture.
Is this frittata recipe suitable for vegetarians?
This recipe is vegetarian-friendly as it uses eggs, vegetables, and cheese. Just ensure that the cheeses you use are vegetarian (rennet-free).
What can I serve with this frittata for brunch?
A green salad, fresh fruit, good bread, or even a side of roasted potatoes makes for a complete and satisfying brunch.
Leave a Reply