I completely love this simple frittata recipe! It’s extremely versatile, and the feel is at all times splendidly creamy. On this vegetable frittata, we add many colourful and engaging veggies, cheese, and herbs.
Let me inform you, frittatas are considered one of my absolute favourite dishes! They’re extremely simple to make, budget-friendly, and style superb whether or not served sizzling or chilly. Make a frittata for dinner and benefit from the leftovers for breakfast, lunch, and even one other dinner.
This vegetable frittata recipe can be the right approach to clear out your fridge. Have you ever acquired half a zucchini within the veggie drawer? Leftover veggies from one other meal? Excellent! Toss them into your frittata.
Key Elements
- Eggs: I like to recommend 10 eggs for a 10-inch skillet to realize the right frittata thickness. Should you solely have a 12-inch skillet, merely add two extra eggs and barely enhance the dairy (see the recipe under for particulars).
- Cream: Use full-fat dairy, reminiscent of cream for the right custard-like frittata heart. Different choices embrace half-and-half, ricotta, blended cottage cheese, bitter cream, crème fraîche, or mascarpone cheese.
- Cheese: Cheese provides unbelievable taste to frittatas! Use a flavorful, melty cheese like shredded cheddar, Gruyère (my favourite), or Fontina. For further tacky goodness, dollop creamy cheese like ricotta, cream cheese, or goat cheese instantly into the skillet. It gained’t combine in, however you’ll have pockets of gooey cheese all through after baking.
- Greens: You’ll be able to add nearly any vegetable to this frittata recipe! I’ve used zucchini, onion, bell pepper, spinach, and recent herbs within the pictures. Pre-cook recent greens earlier than mixing them with the eggs. Heartier veggies like onion, potatoes, and winter squash will take longer to prepare dinner than tender greens like kale, spinach, or Swiss chard. Should you’re utilizing leftover greens, merely reheat them within the skillet earlier than including the egg combination. Use 4 to five cups of recent greens or 3 to 4 cups cooked/leftover veggies.
Easy methods to Make a Vegetable Frittata
I exploit an oven-safe, non-stick skillet or a well-seasoned forged iron pan when making frittatas. You’ll prepare dinner all the pieces within the skillet, so the non-stick qualities assist when eradicating slices for serving. (Should you don’t have an oven-safe skillet, you possibly can bake the frittata in a 2-quart baking dish as a substitute.)
The trick for the most effective frittata is to prepare dinner all your add-ins (in our case, veggies) upfront. My recipe under requires quick-cooking greens like zucchini, bell pepper, and onions, which makes issues further simple.
When your veggies are prepared, you’ll add them to the egg custard after which pour them into the skillet. Begin your frittata on the range so as to add a lightweight golden colour to the underside, after which slide the skillet into the oven to complete cooking.
Your frittata will bake between twenty and thirty minutes. Control it because it cooks. You aren’t searching for a brown prime, only one that appears cooked and barely set. Then, serve your vegetable frittata straight from the oven or chilly (each are scrumptious).
Frittatas additionally retailer nicely, wrapped within the fridge for as much as 4 days. I prefer to pack them up for on-the-run breakfasts and add them to a homemade English muffin for breakfast sandwiches. They even reheat nicely within the microwave!
Straightforward Vegetable Frittata
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PREP
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COOK
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TOTAL
One of the best frittata has a texture much like custard. Whisking in a little bit of full-fat dairy, like cream, is crucial for the most effective texture. Additionally, play it secure when baking the frittata and test it a couple of minutes earlier than it’s imagined to be carried out. Completely cooked frittatas look barely set on prime and tremble (like jello) after giving the pan a mild shake.
Makes 6 servings
You Will Want
10 giant eggs
5 tablespoons (75g) heavy cream or half-and-half
3/4 teaspoon nice sea salt
1/4 teaspoon recent floor black pepper
1 cup (4oz) shredded cheese, like Gruyere, cheddar or fontina
1 tablespoon olive oil
1/2 medium zucchini, sliced into skinny cash
1/2 medium onion, sliced
1 medium bell pepper, sliced
1 ½ cups packed child spinach
Chopped or torn recent herbs like parsley, chives or dill
Instructions
1Preheat the oven to 350°F (176°C).
2In a medium bowl, whisk the eggs with cream, 1/2 teaspoon of salt, pepper, and cheese. Put aside.
3Warmth the olive oil in an oven-safe 10-inch skillet (a non-stick or well-seasoned forged iron pan is greatest).
4Add the zucchini, onions, and bell pepper. Prepare dinner, stirring sometimes till the onions are comfortable and the zucchini and bell peppers have slightly colour, about 5 minutes.
5Season with 1/4 teaspoon of salt, after which add the spinach. Toss the spinach across the pan till it’s barely wilted and vibrant inexperienced.
6Flip the warmth to low. Give the egg combination one other whisk, then pour it into the skillet. Shimmy the pan backwards and forwards a number of occasions to distribute the egg across the greens.
7When the sides of the frittata start to set and switch lighter in colour, slide the skillet into the preheated oven, about 1 minute.
8Bake the frittata for 20 to half-hour, or till the eggs are barely set and the frittata trembles (like jello) while you gently shake the pan.
9Control it because it bakes and test the frittata a couple of minutes earlier than it’s imagined to be carried out. You aren’t searching for a brown prime, only one that appears cooked and barely set.
10Serve the frittata sizzling or chilly with recent herbs on prime.
Adam and Joanne’s Ideas
- Add a creamy cheese: For a frittata with pockets of gooey cheese, add a number of dollops of sentimental creamy cheese like ricotta, cream cheese or goat cheese.
- Substituting the veggies: You don’t have to observe our precise recipe in terms of the greens you employ in your frittata. For a ten egg frittata, persist with 4 to five cups of recent greens or 3 to 4 cups cooked/leftover veggies.
- 12-inch skillet: Use 12 eggs and 6 tablespoons of cream.
- Utilizing a baking dish: Prepare dinner your greens and mix-ins upfront. Add the mix-ins and the egg combination to a evenly greased two-quart baking dish and bake as directed within the recipe above.
- Storing: Hold in an hermetic container within the fridge for as much as 4 days. Freeze as much as 3 months (observe that the feel will change barely after thawing).
- The diet information offered under are estimates.
Vitamin Per Serving
Serving Measurement
1 slice (6 slices whole)
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Energy
279
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Whole Fats
21.4g
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Saturated Fats
9.6g
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Ldl cholesterol
346.2mg
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Sodium
559.8mg
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Carbohydrate
4g
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Dietary Fiber
0.8g
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Whole Sugars
2.6g
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Protein
17.4g
