Making a Vegetable Frittata is so easy and very versatile. Sauté any combination of vegetables you like. I like to use vegetables of various colors like red and yellow peppers, yellow and green zucchini, baby spinach, mushrooms, red onions etc. I usually add cheese but you don’t have to. You can even throw in some pitted Kalamata olives. Pour beaten eggs over mixture and bake. Make the Vegetable Frittata before your company arrives or greet them and pop it into the oven. Have a drink. Serve Frittata with delicious fresh bread and voilà – brunch, lunch or dinner is ready.
Hint: Sometimes the Frittata sticks to the pan and is difficult to remove. If that happens, you should grab a pot holder and serve your Frittata at the table Alternatively, you can carefully slip a long handled spatula around the bottom of the pan and help the Frittata out. Any broken pieces can be pieced together.
For another egg recipe that can be prepared in advance, click : Riced Egg Mold
Note: Using a non stick skillet makes it easier to slip out the Frittata.
Prep time: 20 minutes
Vegetable Frittata
By Published: February 7, 2014
Yield:
- 8 Servings
Ingredients
- 12 Large Eggs
- 5 Full Cups Assorted Vegetables Zucchini, Yellow Squash, Peppers, Onions, Leeks, Mushrooms, Sun-Dried Tomatoes, Broccoli, Spinach, Etc
- 2 Tablespoons Olive Oil
- 1 teaspoon Salt
- Freshly Ground Black Pepper
- 1/2 cup Grated Parmesan, Diced Feta, or 4 Ounces Goat Cheese Optional
- 1/3 cup minced Fresh Parsley or chopped basil
Equipment
- 12'' Oven Ready Skillet non stick is best
Directions
- Choose three or four vegetables (or more if you like) and dice them. Sundried tomatoes should be drained and cut into thin strips.
- Preheat oven to: 400° F.
- Heat olive oil in skillet. Add onions. Season with salt and pepper. Sauté until onions are translucent . Add remaining vegetables and sauté until tender. Stir in cheese if you are using it.
- Whisk eggs until foamy. Pour over vegetables in skillet. Give the skillet a gentle shake so all the vegetables are distributed evenly under the eggs. Cook a minute or two stove top so the edges have a chance to set. Place in oven and bake 30 minutes.
- Remember that the handle of the skillet is hot. Take a pot holder and remove skillet from the oven. Allow Frittata to cool about five minutes. Loosen the edges from pan with a spatula and slip it onto a serving dish. Should it not slip out- serve it straight from the pan. Serve hot or at room temperature with a beautiful salad and crusty bread.
