Delicious 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
Scale
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
