Vegetable Frittata Recipe
Continuing with our hosting brunch menu, today I’m sharing a versatile dish that marries the wholesome goodness of vegetables with the indulgent satisfaction of eggs, the vegetable frittata. Vegetable frittata is a celebration of flavors, textures, and simplicity. Whether you're seeking a hearty breakfast, a light lunch, or a flavorful dinner option, this recipe offers a delightful option. While I knew I wanted to serve frittata at our brunch, this recipe came about using the vegetables I had on hand. I really believe in using what you have so don’t be shy about substituting some of the ingredients.
Vegetable Frittata Ingredients
15 eggs, beaten (I recommend using a hand blender to create a more fluffy frittata)
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup fresh green onion, chopped and whites separated from the green
1 medium red bell pepper, cut into 1 inch strips
8 stalks of asparagus, remove bottom of stalk and discard. Chop remaining
1 and 1/2 cups baby spinach
12 fresh basil leaves
1/2 onion chopped
1/2 cup gruyere cheese, shredded
1/4 cup olive oil
Vegetable Frittata Instructions
Pre-heat oven to 425 Fahrenheit
Place a large non-stick skillet over medium high heat. Add half of the olive oil.
Note: taste and season with salt and pepper as you add vegetables to the mix.
Once the oil has heated add onion and the separated whites of the green onions. Cook until the onions are translucent
Add peppers and cook for about 2 minutes to soften.
Add asparagus and cook for about 1 minute.
Add spinach and let it wilt down
Add the remainder of the olive oil
Pour egg mixture over the vegetables and every few seconds mix the egg from the bottom as if you’re making an omelet, this will help evenly cook the center
Add grated cheese, stir
Add green onion and basil, stir
Place pan directly into the oven and cook approximately 10-12 minutes. The frittata will look like a souffle, while the center may be a bit soft, it shouldn’t be runny
Remove from oven, let rest. Plate, cut into slices and enjoy!