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Vegetarian Frittata Recipe
I had never made a frittata until I met my friend Elizabeth seven years ago. It seemed like every time I stopped by her house, she was pulling a skillet loaded with eggs and vegetables out of the oven. We’d stand around her kitchen talking, taking piping hot bites of whatever the special was that day, while our children ran wild around the house.
She was onto something good.
Frittatas are Italian-style omelets, a healthy, filling crustless quiche that’s perfect for breakfast, brunch, lunch, or dinner. I find myself going back to this kind of cooking quite a bit lately. Just good honest food, created from a combination of what’s in season and what’s on hand. Fresh and fast, not fussy. That would be the perfect tagline for the humble frittata.
Frittatas are a simple frugal option, open to endless variations. What’s in your refrigerator? Potatoes, spinach, and onions? Make a frittata! What’s in season? Tomatoes, basil, and peppers? Make a frittata! What are you craving? Roasted garlic, caramelized onions, and goat cheese? Make a frittata! You could add meat, if you want. Bits of ham or bacon would be right at home with the other ingredients. Odds and ends leftovers never looked (or tasted) so incredibly good.It’s pretty much the egg version of Fried Rice.
To make a frittata, you simply cook a combination of vegetables in a skillet on the stovetop. Add the beaten eggs to the same pan and cook on medium heat until the eggs are mostly set. Sprinkle some cheese on top and slide it under the broiler for a couple minutes until the eggs are completely cooked and slighly puffed, with pockets of golden brown vegetables and melted cheese.
Use the recipe below as a guide. Once you have the hang of these simple steps, you’ll be whipping delicious frittatas out of the oven like an old pro.
Clear your refrigerator, chop some vegetables, crack some eggs, and cook it together for a simple, filling meal packed with fresh, healthy ingredients. (And make sure you check out our other vegetarian recipes here!)
2 T. olive oil 1 small onion (about 1/4 cup), chopped 8 oz. potatoes, unpeeled & sliced into thin rounds 8 oz. seasonal vegetables (asparagus, broccoli, zucchini, spinach, etc.) 10 eggs 1/2 t. salt 1/2 t. ground pepper 1/2 c. cheese (Parmesan, goat, feta, etc.) 3 T. chopped chives or green onions (optional)
Heat the oil in a 10-12″ ovenproof skillet over medium heat. Add the onion, potatoes, and a pinch of salt. Cook, stirring occasionally, for about 5 minutes, until the potatoes are cooked through and turning golden brown.
Stir in the vegetables and cook for another 2-3 minutes, until they soften. Scoop 1/2 of this mixture out of the skillet and onto a plate; set aside.
Crack and beat the eggs in a medium bowl and add 1/2 teaspoon of salt and pepper. Pour the eggs directly into the hot skillet with the vegetables.
Cook over medium-low heat until the eggs are mostly set, about 8-12 minutes. Don’t mess with it too much. To help cook the eggs, slide a metal spatula around the outside and lift up, tilting the pan to allow the uncooked eggs to run underneath and cook faster. You don’t want the underside of the eggs to get too brown, but you also don’t want to scramble the eggs.
Top with the reserved vegetable mixture and sprinkle with the cheese. Place the skillet under a broiler set on low for 1-2 minutes (watch carefully!), or until the top of the frittata is slightly puffed and golden and the eggs are completely cooked.
Remove from the broiler (sprinkle with chopped chives or green onions, if desired). Serve warm or at room temperature.
I love my cast iron cookware, like this10.25″ Lodge Pre-Seasoned Cast Iron Skillet (Amazon). I’m not even exaggerating. It really, truly has a special place in my hungry heart. It’s just so heavy and sturdy and reliable.
My Lodge cast iron skillet is perfectly seasoned, creating a nonstick surface. I could easily slide a whole frittata out of my cast iron skillet and onto a serving platter or cutting board. But I wouldn’t do that to my trusty kitchen buddy! I love plunking my cast iron pots & pans straight onto the table. It’s like they say, “Hey, I work hard around here, and I’m proud of it. Here, eat some good food.” I told you I love them.
Looking for more delicious things to do with eggs?
Frittatas are an Italian dish consisting of cooked eggs with other ingredients added in like meat, vegetables, or cheese. Unlike omelets and scrambled eggs, frittatas are not moved or folded over as they're cooked. The frittata is cooked whole, without disturbing, in one large piece.
The best choice for making frittatas, cast iron skillets can safely go from stovetop to oven, and they conduct heat well and evenly. Seasoning a cast-iron pan gives it a non-stick quality, so a well-seasoned skillet will result in the easiest slicing & serving.
The eggs should be cooked through, not runny and a knife should come out clean when inserted into the centre. You can also give the skillet a gentle shake to determine if it is done; a runny frittata will jiggle when you shake the skillet.
You can add up to 1/2 cup per dozen eggs. Don't overcook! Overcooking eggs makes them rubbery. When you remove the Frittata from the oven, it will continue to cook, especially if you are using cast iron, which retains heat well.
But unlike omelets, egg frittatas can serve a family fast. And unlike most egg recipes, a four-serving frittata cooks all at once without any flipping or fuss. Plus, since there's no crust (like quiches), it makes it a healthier breakfast option.
They are full of healthy nutrients and are a great source of protein. Next, frittatas are an easy dish to add lots of colourful vegetables to (that even kids and fussy eaters will love)- here are a few of my favourites to add: pumpkin, broccoli, baby spinach, capsicum, mushroom, tomato and red onion.
A basic egg frittata typically has less than 5g total carbs per serving, depending on what else you put in it. And this keto bacon frittata has less than 2g per serving!
Classic sides for a frittata include a fresh green salad, fruit salad, crispy potatoes and/or some fresh bread, scones or toast. Bacon, ham or sausage are also popular side dishes. In Italy and Spain, frittata is often cooled to room temperature and served as a snack or antipasti.
Pre-seasoning the eggs with salt helps them retain moisture during cooking. Cooking the vegetables in batches gives us more control over their texture. Keeping the cheese in large chunks gives us oozy pockets in the frittata. Flipping the frittata ensures a creamy, dense center.
Adding a bit of dairy, whether it's cream or thick yogurt, is essential for getting the moisture and creaminess of the frittata just right. For every dozen eggs, use a half cup of dairy. It can be cream, whole milk, sour cream, yogurt, crème fraîche, even cottage cheese.
Now for the fun part. Frittatas are so versatile and forgiving that you can mix and match different toppings and ingredients to get your perfect breakfast. Cheese: You really can't go wrong here. Goat, feta, mozzarella, parmesan, cheddar (sharp cheddar is a favorite), and brie work great.
Too much time on the stovetop, or too high of a flame, and the frittata will easily get too much color or burn on the bottom. Follow this tip: Cook the frittata on the stovetop, keeping the heat at medium-low to low, just until the edges have set, which takes about a few minutes.
If the eggs are set, pull the frittata from the oven and let it stand 5 minutes before slicing. If you notice the frittata is still too wet or runny in the center, bake for a few more minutes watching carefully.
A typical quiche can be expected to last 3-4 days when stored in the refrigerator. Signs of spoilage such as a sour smell or discoloration indicate it is no longer safe to consume.
Slow and gentle oven-cooking helps bring out the best texture in the frittata. One other advantage of a baked frittata is that it can be made ahead, and individual squares can be reheated in the microwave for an easy grab-and-go breakfast.
When cooked, leftover vegetables stored in an airtight container will usually keep up to 3–7 days in the refrigerator. Cooked canned vegetables like beans or other legumes generally last 7–10 days with proper storage (2).
The frittata is basically one of THE greatest foods. EVER. It's so quick to make, easy, inexpensive, and it's also the perfect vehicle for leftovers—not to mention that it's equally delicious at breakfast, lunch, and dinner.
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Introduction: My name is Virgilio Hermann JD, I am a fine, gifted, beautiful, encouraging, kind, talented, zealous person who loves writing and wants to share my knowledge and understanding with you.
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