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!
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- Korean Street Toast | Breakfast Egg Sandwich
- One Pan Breakfast with Sausages and Eggs
- Indian Shakshuka | Tamatar Par Eedu
- Green Shakshuka
- Shakshuka | Eggs in Spicy Tomato Sauce
- Egg Bhurji | Anda Bhurji | Indian Scrambled Eggs
Vegetable Frittata | Video
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
- ¾ cup sliced mushrooms
- 1 cup chopped spinach
- 8 eggs
- ½ cup heavy cream 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.
Video
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
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