Vegetable Frittata Recipe for a Flavor-Packed Breakfast Recipe

Introduction

This delicious vegetable frittata is a quick and flavorful meal perfect for breakfast or any time of the day. It combines smoky bacon, fresh vegetables, and melted cheese in a fluffy egg base that’s easy to customize.

Ingredients

• 4 slices bacon (or substitute with olive oil for a vegetarian option)
• 0.5 cup diced onion
• 1 teaspoon minced garlic
• 4 cups mixed vegetables (such as bell peppers, broccoli, zucchini)
• 10 large eggs
• 0.25 cup whole milk
• 0.5 teaspoon fine sea salt
• 0.25 teaspoon freshly ground black pepper
• 0.25 teaspoon paprika
• 1 cup shredded Cheddar cheese (or substitute with feta or goat cheese)

Instructions

1. Step 1: Preheat your oven to 425°F (218°C).
2. Step 2: In a large bowl, whisk together the eggs, whole milk, sea salt, black pepper, and paprika until smooth and creamy. Stir in the shredded Cheddar cheese.
3. Step 3: Cook the bacon, diced onion, and minced garlic in a 10-inch cast iron skillet over medium heat for about 5 minutes until the bacon is crisp and the onions are softened.
4. Step 4: Add the mixed vegetables to the skillet, cover, and cook for another 5 minutes until the vegetables are tender.
5. Step 5: Reduce the heat to medium, pour the egg mixture evenly over the vegetables and bacon, and gently stir to distribute.
6. Step 6: Cook on medium heat for 4-5 minutes until the edges begin to set.
7. Step 7: Transfer the skillet to the preheated oven and bake for 7-10 minutes, or until the top is lightly browned and the frittata is fully set.
8. Step 8: Let the frittata cool for 10 minutes before slicing and serving.

Tips & Variations

• For a vegetarian version, skip the bacon and use olive oil to sauté the vegetables.
• Try adding fresh herbs like parsley or chives as a garnish for extra flavor.
• Feel free to swap the Cheddar cheese with feta or goat cheese for a different taste.
• Use any combination of vegetables you have on hand to make it your own.

Storage

Store leftover frittata slices in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a microwave or oven until heated through. You can also freeze the frittata for up to 3 months; thaw thoroughly before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this frittata without a cast iron skillet?

Yes, you can use any oven-safe skillet or baking dish. Just be sure it is suitable for stovetop cooking if you plan to cook the vegetables first.

Can I prepare the frittata ahead of time?

Absolutely! You can assemble the frittata and refrigerate it for a few hours before cooking, or make it entirely in advance and reheat as needed.

Vegetable Frittata Recipe for a Flavor-Packed Breakfast Recipe

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This delicious vegetable frittata is a quick and customizable breakfast option packed with smoky bacon, sautéed vegetables, and melted cheddar cheese. Perfect for a satisfying meal, it’s cooked on the stovetop then baked to a golden finish in the oven.

• Author: reem
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 6 slices 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Calorie

Ingredients

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For the Base

• 4 slices bacon (adds a smoky flavor, substitute with olive oil for vegetarian option)
• 0.5 cup diced onions (give a lovely sweetness when sautéed)
• 1 teaspoon minced garlic (enhances the flavor profile)
• 4 cups mixed vegetables (bell peppers, broccoli, zucchini, or other available vegetables)

For the Egg Mixture

• 10 large eggs (providing protein and structure)
• 0.25 cup whole milk (for a creamier texture)
• 0.5 teaspoon fine sea salt (essential for enhancing flavors)
• 0.25 teaspoon freshly ground black pepper (adjust to taste)
• 0.25 teaspoon paprika (adds a hint of smokiness)

Cheese

• 1 cup shredded Cheddar cheese (can substitute with feta or goat cheese)

Instructions

1. Preheat Oven: Preheat your oven to 425°F (218°C) to prepare for baking the frittata later.
2. Prepare Egg Mixture: In a large bowl, whisk together the eggs, then combine with milk, sea salt, black pepper, and paprika until smooth and creamy. Stir in the shredded Cheddar cheese.
3. Sauté Base Ingredients: Heat a 10-inch cast iron skillet over medium heat. Cook the bacon slices until crispy, then add diced onions and minced garlic and sauté for about 5 minutes until softened and fragrant.
4. Add Vegetables: Add the mixed vegetables to the skillet, cover, and cook for another 5 minutes to soften them slightly.
5. Combine and Cook Egg Mixture: Reduce the heat to medium, pour the egg mixture evenly over the vegetables and bacon in the skillet. Gently stir to distribute ingredients evenly. Cook on medium heat for 4-5 minutes until the edges begin to set.
6. Bake the Frittata: Transfer the skillet to the preheated oven and bake for 7-10 minutes until the top is lightly browned and the egg is fully set.
7. Cool and Serve: Remove from oven and allow the frittata to cool for 10 minutes before slicing into 6 pieces and serving.

Notes

• Optional: Garnish with fresh herbs like parsley or chives for an extra pop of flavor.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Frittata can be frozen for up to 3 months; thaw overnight in the fridge before reheating.
• For a vegetarian version, substitute bacon with olive oil or smoked paprika for flavor.

Keywords: vegetable frittata, breakfast recipe, baked eggs, easy frittata, healthy breakfast, American breakfast, cheesy frittata