Recipe from Two Peas and Their Pod
This Vegetable Frittata is made with eggs, a variety of fresh vegetables, and cheese. This frittata recipe is very versatile and makes a great quick and easy meal. Enjoy for breakfast, brunch, lunch, or even dinner.
- 10 large eggs
- 1/3 cup whole milk or half-and-half
- Kosher salt and freshly ground black pepper, to taste
- 1 cup shredded mozzarella cheese or Gruyere cheese
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped
- 2 cups sliced cremini mushrooms
- 1 red bell pepper, stemmed, seeds removed, and chopped
- 1 small zucchini, chopped
- 2 cups fresh spinach leaves
- 2 cloves garlic, minced
- 1/2 cup halved grape tomatoes
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons freshly chopped basil
Preheat oven to 425 degrees F.
In a large bowl, combine the eggs, milk, salt, and pepper. Whisk until the yolks and eggs whites are blended, don’t overbeat or the frittata will fall. Stir the mozzarella cheese. Set aside.
In a large (10 or 12-inch) seasoned cast-iron skillet (or ovenproof nonstick skillet) heat the olive oil over medium high heat. Add the onion, mushrooms, and red pepper and sauté until softened, about 6 minutes, stirring frequently.
Add the zucchini and cook for 2 minutes. Stir in the spinach and garlic and cook until the spinach is wilted. Season the veggies with a little salt and pepper.
Give the egg mixture a good stir and pour over the vegetables, covering them evenly. You can gently use a spatula to evenly spread out the eggs and cheese.
Sprinkle the tomatoes, Parmesan cheese, and fresh basil on top. Cook, without stirring, for 2 minutes over medium-low heat so it can set up a little. A crust should form around the edges of the pan.
Transfer the pan to the oven and bake for 12 to 18 minutes or until just puffed and set, be careful to not overcook. It is ok if the center still jiggles slightly.
Remove from the oven and cut the frittata into wedges and serve warm or at room temperature.
Feel free to use your favorite vegetables, just make sure you cook them first, so the frittata doesn’t get soggy. Veggies that work well: broccoli, zucchini, artichokes hearts, mushrooms, peppers, spinach, and potatoes.
You can also add in cooked sausage or bacon. Make sure you chop up the bacon before adding to the pan.
For the cheese, you can use your favorite. A few suggestions: mozzarella, gruyere, cheddar, fontina, monterey jack, pepper jack, parmesan, goat cheese or feta cheese.
Calories: 177kcal | Carbohydrates: 5g | Protein: 13g | Fat: 12g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 219mg | Sodium: 229mg | Potassium: 354mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1757IU | Vitamin C: 28mg | Calcium: 165mg | Iron: 2mg