Name: Vegetable Frittata | Video
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 1 tablespoon oil; 2 garlic cloves, peeled and minced; 1 red onion, peeled and chopped; 1 large bell pepper (capsicum), chopped; 2 large carrots, peeled and chopped; 3/4 cup sliced mushrooms; 1 cup chopped spinach; 8 eggs; 1/2 cup heavy (thickened) cream (see notes); 1 teaspoon dried oregano; 2 tablespoons chopped parsley leaves; 3 tablespoons mozzarella; 50 g feta, crumbled; Thinly sliced mushrooms and carrots, to garnish; Salt and pepper to taste

Vegetable frittata. Protein packed and nutritious frittata loaded with your favorite vegetables, herbs and cheese. Just a few splashes of luscious cream make it super fluffy and mouth watering. Best of all, it can be served as satisfying brunch or healthy lunch.

When it comes to making frittata, easy peasy is the name of the game. A popular brunch dish, it’s so versatile and is the best way to use up all the leftover veggies. In fact, the combination of ingredients that you can use to make it is endless. And they make a great pairing with the humble eggs.

Vegetable frittata, also known as crustless quiche, is obviously a delicious savory brunch idea loaded with eggs, plenty of veggies, herbs and cheese. Basically, it’s an egg bake with umpteen ways to customize. While lightly whisked eggs form the base of this recipe, don’t forget to add in all your favorite veggies to create the best frittata.

How To Make Vegetable Frittata

First, stir fry or roast the vegetables. Choose your favorite veggies, chop them into small chunks and stir fry alongside a little garlic for the added flavor. Alternatively, you can roast the veggies in the oven with a little garlic and a splash of olive oil. Make sure you cut the veggies into big chunks.

While the vegetables are cooling down, make the egg mixture for vegetable frittata. A simple combo of whisked eggs, cream or milk, oregano and the very basic salt and pepper. Whisk them together. Wait until the vegetable mixture has cooled down before adding to the egg mixture. Hot vegetables into the egg mixture may cause the eggs to scramble.

Now the mixture of this vegetable frittata goes into a greased baking dish and then into the oven. Bake until the eggs are set. This will take about 30-35 minutes.

Finally, slice and serve with your favorite salad. Yummo!

More Breakfast Egg Recipes:

Yield: 4

Vegetable Frittata | Video

Healthy egg bake loaded with the goodness of vegetables. Delicious brunch idea!

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

1 tablespoon oil
2 garlic cloves, peeled and minced
1 red onion, peeled and chopped
1 large bell pepper (capsicum), chopped
2 large carrots, peeled and chopped
3/4 cup sliced mushrooms
1 cup chopped spinach
8 eggs
1/2 cup heavy (thickened) cream (see notes)
1 teaspoon dried oregano
2 tablespoons chopped parsley leaves
3 tablespoons mozzarella
50 g feta, crumbled
Thinly sliced mushrooms and carrots, to garnish
Salt and pepper to taste

Instructions

Preheat oven to 200 C / 400 F. Grease a 16cm x 26cm slice pan.
Heat oil in a large frying pan or skillet over medium-high heat.
Add all the chopped vegetables except spinach. Season with salt and pepper. Cook, stirring occasionally, for 3-4 minutes or until the veggies are tender.
Add spinach. Cook, stirring occasionally, for another 2 minutes or until the spinach has wilted. Remove from heat. Set aside to cool.
Meanwhile crack eggs into a large bowl. Whisk lightly.
Add cream and dried oregano. Season with salt and pepper. Whisk to combine. Add cooked veggies to this mixture. Mix gently.
Transfer this mixture to the baking dish. Sprinkle with parsley, mozzarella and feta.
Top / decorate with sliced mushrooms and carrots.
Bake for 30-35 minutes.
Slice and serve with your favorite salad.

Notes

You will need approximately 2 cups of vegetables to make this frittata
Wait until the vegetables are cooked down before adding to egg mixture to prevent the eggs from scrambling
You can either stir fry the veggies over the stove top or roast them in the oven. To roast the veggies, cut them into large chunks, drizzle with olive oil and add a little minced garlic. Don’t forget salt and pepper.
Frittata is essentially a very basic egg bake and a brilliant way to use up leftover veggies. Just make sure you cook the veggies separately before adding to the egg mixture
Cream can be substituted with milk. Use cream for fluffy frittata.
You can replace feta with goat's cheese if you like

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 276Total Fat 17gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 10gCholesterol 387mgSodium 418mgCarbohydrates 13gFiber 4gSugar 5gProtein 19g

The nutritional data is for information purposes only

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