Have you ever made frittata? I honestly never have, and being inspired by Evi’s Instagram post, I wanted to make one with my leftover vegetables from the farmer’s market. It was very easy to make and a great way to clean out the fridge!
- Spinach, artichoke and feta cheese
- Broccoli, cheddar and green onion
- Cremini mushrooms, arugula and goat cheese
- Cherry tomatoes, zucchini, mozzarella and basil
- Shown here: yellow onion, chard, corn, peas, zucchini, and Oaxaca cheese
Use full-fat dairy. I used heavy cream. I believe sour cream, crème fraîche and yogurt will work as well.
Precook your vegetables. Vegetables should be tender, seasoned and cooked before adding the eggs. Raw vegetables release too much water and won’t be fully cooked by the time the eggs are done. I pre-cooked the vegetables by sautéing, but you can also roast, grill, or steam them.
A large frittata made with one dozen eggs can accommodate up to three cups cooked vegetables, so that means you’ll need even more than three cups of raw vegetables!
Cheese is always a good idea. Cheese offers extra flavor and up the creamy factor. I used Oaxaca shredded cheese, but you can also use other soft cheeses like goat cheese. Sharp cheddar and Parmesan works well.
- 12 eggs
- 3 tablespoons full-fat dairy (heavy cream, half-and-half, whole milk, sour cream, crème fraîche or yogurt)
- 1/2 teaspoon salt or Trader Joe’s 21 Seasonings
- 1 cup (4 ounces) grated or crumbled cheese
- 3 to 5 cups vegetables or greens of choice (or 3 cups leftover cooked vegetables or greens)
- 1 tablespoon olive oil
- Garnish: Chopped or torn fresh, leafy herbs (basil, parsley, cilantro, or dill)
- Preheat the oven to 425 degrees (I use the traditional stove top method)
- Crack the eggs into a medium-size mixing bowl. Add your dairy of choice and the salt. Whisk just until the egg yolks and whites are blended. Whisk in all or half of the cheese (you can reserve the other half for topping the frittata before baking, if desired). Set the mixture aside.
- Warm the olive oil in a 12″ cast iron skillet or oven-safe non-stick skillet. Add the vegetables, starting with chopped onions or other dense vegetables. Cook for a few minutes, stirring occasionally, then add any softer vegetables such as zucchini. Cook until tender, then add any garlic or greens, and cook until fragrant or wilted. Season with salt, to taste. I used the Trader Joe’s 21 Seasonings.
- Pour the egg mixture over the vegetables. Stir with a spatula briefly to combine and distribute the mixture evenly across the pan. If you reserved any cheese, sprinkle it on top of the frittata.
- Once the outside edge of the frittata turns lighter (about 30 seconds to 1 minute), carefully transfer the frittata to the oven. Bake for 7 to 14 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shake. Remove the frittata from the oven and then top with herbs, slice, and serve.
The husband loved the frittata for lunch! We added salsa, so it did have a Mexican flair. Do you have any tips for making frittatas? Let me know with a comment below.
Baking breakfast brunch cooking frittata
Leave a Comment