Delicious Vegetable Frittata Recipe for Easy Home Cooking Recipe
Introduction
This delicious vegetable frittata recipe is a versatile and easy solution for busy mornings. Packed with a colorful mix of vegetables and flavorful ingredients, it makes a hearty and satisfying breakfast or brunch option.
Ingredients
- 4 slices Bacon or 2 tablespoons olive oil for a vegetarian option
- 1 medium Onion, finely chopped
- 2 cloves Garlic, freshly minced
- 4 cups assorted vegetables such as bell peppers, broccoli, zucchini
- 10 large Eggs (can use egg whites for a lighter version)
- 1 cup Whole milk or nondairy milk for a lactose-free option
- 1 teaspoon Fine sea salt (adjust to taste)
- 1 teaspoon Freshly ground black pepper or white pepper for milder heat
- 1 teaspoon Paprika
- 1 cup Shredded Cheddar cheese (can experiment with other cheeses)
Instructions
- Step 1: Preheat your oven to 425°F (218°C).
- Step 2: In a large bowl, whisk together the eggs until well blended.
- Step 3: Add the milk, sea salt, pepper, and paprika to the eggs, whisking until smooth.
- Step 4: Stir in the shredded cheese, ensuring it is evenly distributed.
- Step 5: In a skillet over medium heat, cook the bacon, onion, and garlic for about 5 minutes.
- Step 6: Add the assorted vegetables, cover the skillet, and cook until softened, about another 5 minutes.
- Step 7: Reduce the heat to medium and pour the egg mixture into the skillet over the vegetables.
- Step 8: Cook on medium heat for 4-5 minutes, until the edges begin to set.
- Step 9: Transfer the skillet to the preheated oven and bake for 7-10 minutes until the frittata is fully set.
- Step 10: Remove from the oven and let cool for about 10 minutes before slicing and serving.
Tips & Variations
- For a vegetarian version, substitute bacon with olive oil or your favorite plant-based bacon alternative.
- Try different cheeses like feta, goat cheese, or mozzarella for new flavors.
- Add fresh herbs such as parsley, chives, or basil as a garnish to enhance color and taste.
- Use dairy-free milk to make the recipe suitable for lactose intolerance.
Storage
Store leftover frittata in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or in a skillet over low heat to avoid drying it out. This dish can also be frozen; thaw overnight in the refrigerator and reheat thoroughly before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this frittata ahead of time?
Yes, you can prepare the frittata in advance and store it refrigerated. It’s perfect for reheating the next morning or serving cold for a quick meal.
What vegetables work best in a frittata?
Vegetables like bell peppers, broccoli, zucchini, spinach, mushrooms, and tomatoes work wonderfully. Use whatever you have on hand or prefer for your personal taste.
PrintDelicious Vegetable Frittata Recipe for Easy Home Cooking Recipe
This delicious vegetable frittata is a versatile and easy breakfast recipe perfect for busy mornings. Packed with a flavorful mix of vegetables, eggs, and cheese, it offers a satisfying and healthy start to your day. The recipe can be customized with bacon or made vegetarian by substituting olive oil, and it includes options for lactose-free and lighter versions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 slices 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
For the Base
- 4 slices Bacon or substitute with 2 tablespoons of olive oil for a vegetarian option
- 1 medium Onion, finely chopped
- 2 cloves Garlic, freshly minced
For the Vegetables
- 4 cups assorted vegetables such as bell peppers, broccoli, zucchini
For the Eggs
- 10 large Eggs (can use egg whites for a lighter version)
- 1 cup Whole milk or nondairy milk for a lactose-free option
For Seasoning
- 1 teaspoon Fine sea salt, adjust to taste
- 1 teaspoon Freshly ground black pepper or white pepper for milder heat
- 1 teaspoon Paprika
For the Cheese
- 1 cup Shredded Cheddar cheese (can experiment with other cheeses)
Instructions
- Preheat Oven: Preheat your oven to 425°F (218°C) to prepare for baking the frittata.
- Prepare Egg Mixture: In a large bowl, whisk together the eggs until well blended. Then add the milk, sea salt, pepper, and paprika, whisking until the mixture is smooth. Stir in the shredded cheese, ensuring it is evenly distributed throughout.
- Cook Bacon Base: Heat a cast iron skillet over medium heat. Cook the bacon slices until crispy and the fat is rendered, about 3-5 minutes. If using olive oil for a vegetarian version, heat the oil instead.
- Sauté Aromatics: Add the finely chopped onion and minced garlic to the skillet with the bacon or oil. Cook for about 2 minutes until fragrant and softened.
- Cook Vegetables: Add the assorted vegetables to the skillet. Cover and cook over medium heat for about 5 minutes, stirring occasionally, until the vegetables are tender but still vibrant.
- Add Egg Mixture: Reduce the heat to medium-low. Pour the prepared egg and cheese mixture evenly over the sautéed vegetables in the skillet. Let cook without stirring for about 4-5 minutes, or until the edges start to set.
- Bake Frittata: Transfer the skillet carefully to the preheated oven. Bake for 7-10 minutes until the frittata is fully set in the center and slightly golden on top.
- Cool and Serve: Remove the skillet from the oven and allow the frittata to cool for about 10 minutes to let it firm up. Slice into 6 pieces and serve warm.
Notes
- Garnish with fresh herbs like parsley or chives for added color and flavor.
- Substitute vegetables with your favorites or whatever is in season to vary the flavor.
- For a lighter version, use egg whites instead of whole eggs and nondairy milk to reduce calories.
- If you prefer a vegetarian version, replace bacon with olive oil and add extra vegetables or a vegetarian protein like mushrooms or spinach.
- The frittata can be reheated gently and makes great leftovers for a quick meal.
Keywords: vegetable frittata, breakfast, easy recipe, baked eggs, vegetarian option, quick breakfast, healthy breakfast
