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Preheat the oven to 375 degrees F. Beat the eggs, coconut milk, salt, and pepper in a large mixing bowl. Warm an 8-inch oven safe cast-iron skillet and add butter and half the box of spinach. Cook the spinach just long enough to wilt, then add to eggs; repeat with the other half. Turn off the stove and add a bit more butter to the skillet — enough to grease bottom and sides. Pour egg and spinach mixture into the skillet. Lay the halved tomatoes and pads of cheese along the top of the mixture.
Bake at 375 degrees F for 15 to 20 minutes. The frittata is done when the middle is cooked through and the top is golden brown (you can use a fork to test the middle, or just press down with your finger to feel that it’s firm). It should pop right out of the skillet and onto a plate, in case you don’t want to leave your skillet in the fridge all week.
- 1 tablespoon olive oil
- ⅔ cup 1-inch pieces broccoli florets
- ½ red bell pepper, chopped
- ½ sweet onion, chopped
- 6 marinated olives, chopped
- 2 eggs
- 2 egg whites
- 2 tablespoons whole milk
- 1 pinch salt and ground black pepper to taste
- ¼ cup crumbled sheep's milk feta cheese (Optional)
Heat olive oil in a 10-inch skillet over medium heat. Cook and stir broccoli, bell pepper, and sweet onion in hot oil until hot, about 3 minutes. Place a cover on the skillet and continue cooking until the vegetables begin to soften, about 5 minutes more. Stir olives into the vegetable mixture.
Beat eggs, egg whites, milk, salt, and pepper together with a whisk in a small bowl pour over the vegetable mixture in the skillet. Sprinkle feta cheese over the egg mixture.
Replace cover on the skillet, reduce heat to medium-low, and cook until the egg is lightly browned on the bottom, 3 to 5 minutes. Carefully flip the frittata and cook until the bottom is again lightly browned, 1 to 2 minutes more.
I have to admit how I don&rsquot like eggs much. But I do enjoy making this Easy Veggie Frittata Recipe because it makes a huge difference in the flavor department! On a high protein diet and looking for a new breakfast option? You have found the most delicious one on the internet. This Garden Veggie Frittata recipe is very easy to make and you can experiment a bit on which veggies you like and mix things up. Just use whatever vegetables you have handy in your fridge.
Are you planning on making this Garden Veggie Frittata recipe? Leave me a comment below and let me know what you think.
Not in the mood for eggs for breakfast? Try out these other breakfast recipes below:
- Gluten Free Eggnog Waffles
- Blueberry Banana Pancakes
- Cranberry Almond Breakfast Cookies
- Chocolate Protein Pancakes
Can you make a frittata the night before?
A huge plus about frittatas is you can actually prepare them ahead and save for later or the next few days. Frittata slices can be reheated the next day or even eat cold. They are an easy grab and go breakfast for those who are always in a hurry in the morning. This Garden Veggie Frittata is the perfect recipe for those busy and on the run days.
Once you try this Easy Garden Veggie Frittata Recipe you will start to love having eggs for breakfast. We all know by now that breakfast is the most important meal of the day. Also, this high protein breakfast will be your go-to breakfast recipe.
Also, remember to subscribe to my NEWSLETTER for free and receive all my new recipes like this Veggie Frittata Recipe delivered right to your inbox!
Finally, if you try a recipe and you like it, please use my hashtag #healthyfitnessmeals on INSTAGRAM for a chance to be featured! FOLLOW Healthy Fitness Meals on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of my latest blog posts and recipes.
The Easiest Cheese and Vegetable Frittata
- Calories 155
- Fat 10.8 g (16.6%)
- Saturated 4.4 g (21.8%)
- Carbs 4.0 g (1.3%)
- Fiber 0.9 g (3.8%)
- Sugars 2.4 g
- Protein 10.5 g (21.1%)
- Sodium 307.4 mg (12.8%)
small red bell pepper, diced
small sweet onion, chopped
small zucchini, quartered lengthwise and sliced crosswise 1/4-inch thick
baby spinach, kale, or arugula
fresh basil leaves, coarsely chopped
finely grated Parmesan cheese (1/2 ounce)
freshly ground black pepper
medium scallions, thinly sliced
fresh goat cheese, crumbled
Arrange a rack in the middle of the oven and heat to 400°F.
Heat the oil in a 10-inch cast iron or oven-safe nonstick skillet over medium-high heat until shimmering. Add the bell pepper, onion, and salt, and sauté until slightly softened, about 5 minutes. Add the zucchini, spinach, and basil, and cook until wilted, about 3 minutes. Remove from the heat.
Whisk the eggs, Parmesan, and pepper together in a medium bowl until the eggs are broken up. Pour into the skillet over the vegetables. Sprinkle with the scallions and goat cheese.
Bake until the eggs are almost set, about 8 minutes. Turn the oven on to broil on high and broil until the top is set and light golden-brown, about 2 minutes more. Let cool 5 minutes before slicing and serving.
Storage: Leftover frittata keeps well in the fridge for up to three days. Enjoy cold or reheat in a low oven.
Meghan is the Food Editor for Kitchn's Skills content. She's a master of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Meghan has a baking and pastry degree, and spent the first 10 years of her career as part of Alton Brown's culinary team. She co-hosts a weekly podcast about food and family called Didn't I Just Feed You.
Infinitely Adaptable Frittata
There is no limit to what you can add to a frittata. It's a versatile dish that can handle most things you throw at it.
Whether you're home late and hungry, putting together brunch (or lunch!) in a pinch, or trying to get creative with your leftovers, frittata's got your back. Follow this guide to ensure you nail a fluffy-centered, crispy-edged frittata each and every time.
Nail the ratio.
Ratios are important to frittatas so keep mix-ins to around 2 cups and 8 eggs + 1/3 cup milk/cream + 3/4 cup cheese. Whisk 'em together, season with salt, pepper, and a pinch of red pepper flakes, and you're ready to start building.
Cook your add-ins.
A frittata is the perfect vehicle for using up leftovers. Thanksgiving frittata, anyone?! If you're starting from scratch like we are here, though, it's important to cook your vegetables and/or meat first. Here, we've added a killer combo of shallots, garlic, mushrooms, and spinach. Sauté until soft, but more importantly, until the water has cooked out of the mushrooms and spinach. Veggies like bell peppers, leeks, green onions, kale, tomatoes, even potatoes go well in frittatas.
Play around with the flavor combinations.
You really don't need us to tell you what to put in your frittata, but if you're looking for some inspiration, give one of these a try:
- Potato Leek: Sautéed Yukon Gold potatoes + sautéed leeks + shredded Gruyère + thyme
- Broccoli Sausage: Sautéed broccoli + cooked Italian sausage + shredded Fontina + red onion
- Jalapeño Popper: Cooked bacon + shredded yellow cheddar + sliced jalapeños
- Pizza: Sautéed cherry tomatoes + pepperoni + grated Parmesan + basil
Cast-iron is king.
Who doesn't love a crispy edge?! Using a hot cast iron or any heavy, oven-proof skillet is really all you need to achieve it. Once you're done cooking the add-ins, pour your eggs into the still-hot skillet, transfer to the oven, and let it do its magic. Same goes if you're starting with leftovers&mdashjust get the pan nice and hot and add a little oil or butter to ensure nothing sticks.
Sure, frittatas don't technically need cheese, but how could you not? Here, we're using melty mozz in our base (sticking to the above ratio!), and adding fluffy ricotta (which doesn't count in the cheese ratio because it's only dolloped on top!) to finish.
Editor's Note: This recipe was updated slightly on February 25, 2020.
Easy Vegetable Frittata - Recipes
Frittatas are my go-to egg breakfast recipe. You can make them with just about anything you have in your fridge. There are only a few requirements: 6 eggs, vegetables, seasoning, and a cute pan (if you like the one we’re using, you can get one like it here). Well you don’t have to have a cute pan but the rest you do have to have. As far as variety goes, the sky is the limit. You may want to add bacon or ham, or maybe sun-dried tomato and goat cheese. You can truly make this with whatever is hiding in the back of your fridge, given that its still fresh enough to eat. I usually eat mine with spicy salsa on top but a light hollandaise sauce is also a good topping.
Also, I must mention that this cute blue enamel pan is up for sale on my etsy site. If you missed my post before, I’m starting to sell some food props and vintage cookware on Vintage Mixer Etsy so many of the fun things I cook with you’ll be able to purchase online!
Here are the simple steps to making a frittata:
Saute onion and garlic. This is actually an optional step. No onion is necessary though it will add to the flavor.
First add any denser vegetables to the saute pan like potatoes or asparagus. If adding asparagus you may want to remove them then add them back in before the final step.
Next add in the lighter vegetables like mushrooms.
And finally the greens like kale.
Saute vegetables over medium heat. Here are some more ideas for vegetables you could use: (select 3-4) red peppers, broccoli, kale, spinach, mushrooms, red onions, sun-dried tomatoes, potatoes or leek. At this point you can spice up your veggies with your spice of choice (ideas: paprika, cumin, basil, or oregano). After sauteing the vegetables for about 5 minutes you can add cooked rice, cooked chicken, ham, sausage or bacon. (I chose to just go for a few veggies this time, no meat or rice).
Whisk the eggs then pour them over the veggies, making sure the eggs settle evenly over the vegetables.
Cover and let the eggs cook over the stove on medium low heat until the top of the egg is cooked and not runny (15-20 minutes). Or you can place the pan in the oven on 400 degrees for 8-10 minutes to quicken the cooking process. If you are finishing the cooking in the oven just make sure the pan is oven safe. I’m not sure this wooden handle is a good match for a hot oven.
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Red Pepper, Potato, and Ricotta Frittata
Part quiche, part omelet, but easier than both. This hearty Italian frittata recipe makes enough to feed your entire family&mdashall in a single skillet. In our recipe, we amped up our basic eggs with diced red bell pepper, fresh parsley, chopped chives, crispy potato wedges, and creamy ricotta cheese. You can use any combination of fillings you'd like &ndashsuch as savory bacon, summer tomatoes, or dried rosemary. For a simple fix, throw in last night&rsquos leftovers and whichever cheese you have on hand. For a colorful, eye pleasing plate, make sure you include ingredients in a variety of colors: they will rise to the top of the frittata.
The frittata can be served immediately or warm. Once cooled to room temperature, it can stand for up to an hour. A cooled frittata can be refrigerated up to 1 day. Serve cold, bring to room temperature, or reheat before serving.
First, preheat your oven to 350°F. Heat 3 tablespoons of olive oil in a a 10" oven-safe skillet over medium-high heat. Add ½ cup diced onions. Cook, stirring occasionally, until softened, about 5 minutes. Meanwhile, whisk 8 large eggs in a medium bowl with ½ cup of milk, ¾ teaspoon salt, and ¼ teaspoon pepper. To customize, choose one of the additions below.
Pour the egg mixture and any additions into your skillet, stir, and cook just until edges start to pull away from the pan. This will take 5 to 7 minutes. Transfer skillet to oven and bake until set, 16 to 18 minutes. Then enjoy!
5 Ingredient Vegetable Frittata
Have an amazingly delicious and healthy breakfast by making this 5 ingredient vegetable frittata which is full of fresh flavors and takes only 15 minutes to make!
I’ve been making this vegetable frittata since I was recipe testing for my cookbook Fast and Easy Five Ingredient Recipes: A Cookbook For Busy Peopleand am totally in love with it because of how easy it is to make. I’m all about helping busy mealtime with inspiration and easy recipes, so if that sounds like it would be helpful, I think you’ll love my cookbook (full of over 100 5-ingredient, easy recipes!)
What is a frittata?
A frittata is just an Italian version of an omelet. I have to say, they are so much easier to make and they surpass omelets in my eyes any day of the week no flipping or anything like that! They’re great for easy breakfasts!
Frittatas are fantastic for using fresh vegetables in. You can use vegetables from the farmers market, store, or whatever you have on hand. Frittatas are really adaptable to whatever vegetable combination you like. So get creative!
How do you make a 5 ingredient vegetable frittata?
I make a vegetable frittata and then have it for breakfasts throughout the week – they reheat really well!
All you do to cook a frittata is make up the mixture, then bake it in the oven at 400 degrees.
Frittatas are so easy to make, you can even customize this recipe by using whatever vegetables you have on hand. And, if you want even more flavor, pick your favorite meat to add in as well.
Tips for making frittatas:
The biggest tip I’d like to share with you for making a frittata is that instead of using raw onions (which can be a little overpowering in the mornings) try using chives or green onions, they provide the flavor while not taking over the other vegetable flavors!
If you’re looking for other great easy breakfast ideas, here are a few of my other recipe faves:
- Egg cups (my son loves these- the whole family does!) (my all time favorite smoothies are these two) or this tropical green smoothie (everyone goes crazy over this one)
I’d love to hear from you in the comments section -what is your favorite easy breakfast? Plus, tag me on Instagram, @philiakelnhofer when you make your next Frittata!