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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