Ingredients
This Easy Veggie Frittata is all about celebrating fresh, wholesome ingredients. Feel free to adapt the vegetables based on your preferences and what’s in season! Here’s a list of what we typically use, along with a short description for each:
- Eggs: The foundation of our frittata, providing protein and richness. We use large, free-range eggs for the best flavor and texture.
- Milk (or Cream): Adds moisture and creaminess to the frittata, creating a softer, more luxurious texture. You can use whole milk, 2%, or even a splash of heavy cream for extra indulgence. For a dairy-free option, consider using almond milk or oat milk.
- Cheese: Adds flavor, saltiness, and a delightful meltiness. We love using a combination of cheeses like cheddar for sharpness and mozzarella for its creamy melt. Feel free to experiment with Gruyere, Parmesan, or feta for different flavor profiles.
- Onion: The aromatic base of our frittata. We use yellow onion for its mild, slightly sweet flavor that caramelizes beautifully when sautéed.
- Bell Peppers: Adds vibrant color, sweetness, and a satisfying crunch. We typically use a mix of red, yellow, and orange bell peppers for visual appeal and a variety of nutrients.
- Spinach: Packed with nutrients and adds a lovely green color. Fresh spinach wilts down beautifully in the frittata. You can also use frozen spinach, just make sure to thaw it and squeeze out excess water.
- Mushrooms: Provides an earthy, savory flavor and a meaty texture. Cremini or white button mushrooms work well.
- Zucchini: Mild in flavor and adds moisture to the frittata. It cooks quickly and blends seamlessly with other vegetables.
- Olive Oil: Used for sautéing the vegetables, adding healthy fats and enhancing their flavor. Extra virgin olive oil is our go-to choice.
- Salt and Pepper: Essential seasonings to enhance all the flavors in the frittata. Freshly ground black pepper is always preferred.
- Optional Herbs: Fresh herbs like parsley, chives, or thyme can add a final touch of freshness and aroma. Chopped parsley or chives sprinkled on top after baking is a lovely garnish.
Instructions
Making this Easy Veggie Frittata is incredibly straightforward. Follow these simple steps and you’ll have a delicious and nutritious meal ready in no time!
- Preheat Your Oven and Prepare Your Pan: Preheat your oven to 375°F (190°C). While the oven is heating, choose an oven-safe skillet, preferably a 9 or 10-inch cast iron skillet or a non-stick oven-safe pan. If you don’t have an oven-safe skillet, you can use a regular skillet to sauté the vegetables and then transfer them to a greased baking dish. Lightly grease your skillet or baking dish with olive oil or cooking spray to prevent sticking.
- Sauté Your Vegetables: Heat a tablespoon of olive oil in your skillet over medium heat. Add the chopped onion and bell peppers and sauté for about 5-7 minutes, until the onions are softened and translucent and the peppers are slightly tender. Next, add the sliced mushrooms and zucchini to the skillet. Continue to sauté for another 5-7 minutes, until the mushrooms are softened and the zucchini is slightly tender. Finally, add the spinach to the skillet and cook until it wilts down, which will only take a minute or two. Season the vegetables with salt and pepper to taste. Don’t overcook the vegetables at this stage, as they will continue to cook in the oven.
- Whisk Your Egg Mixture: In a large bowl, crack the eggs and whisk them together until they are well combined and slightly frothy. Pour in the milk (or cream) and whisk again to incorporate it into the egg mixture. Add about ¾ of the shredded cheese to the egg mixture and season generously with salt and pepper. Taste the mixture and adjust seasoning as needed. Remember that the cheese will also add saltiness.
- Combine Vegetables and Egg Mixture: Pour the whisked egg mixture evenly over the sautéed vegetables in the skillet. Use a spatula or spoon to gently distribute the vegetables evenly throughout the egg mixture. Sprinkle the remaining cheese over the top of the frittata.
- Bake to Golden Perfection: Carefully transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set and the top is golden brown and slightly puffed up. To check for doneness, insert a knife into the center of the frittata; it should come out clean when it’s ready. The frittata should be firm to the touch and not jiggly in the center.
- Cool and Serve: Once the frittata is baked, remove it from the oven and let it cool in the skillet for a few minutes before slicing and serving. This allows the frittata to set further and makes it easier to slice. If desired, garnish with fresh herbs like chopped parsley or chives before serving. Enjoy your delicious and Easy Veggie Frittata!
Nutrition
- Serving Size: one normal portion
- Calories: 300
- Protein: 20 grams