Seasonal Veggie Frittata

A frittata is a great way to use up seasonal veggies! You can creative by using different combinations of veggies and cheese. Double the recipe so you have leftovers for easy breakfasts!

This is also a great recipe to share with friends and family. It looks beautiful when it comes out of the oven, and is a classic egg dish. If you have an oven-safe dish, like a cast-iron, then this dish is a one-pan meal!

Seasonal Veggie Frittata

Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Breakfast, Brunch

Ingredients

  • 6 eggs
  • 1/4 cup heavy cream or 1/2 cup milk dairy or non-dairy milk will work
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1 cup shredded cheese Like cheddar, mozzarella, feta, etc (optional)
  • 2-4 cups vegetables chopped into 1-inch cubes. Like: potatoes, saute greens (kale, collards, spinach, etc), broccoli, mushrooms, tomatoes, onion

Other flavor additions

  • 3 cloves garlic minced
  • Black pepper
  • Red pepper flakes
  • Chopped herbs like tarragon, thyme, chives, oregano, basil

Instructions

  • Preheat oven to 400 F and arrange a rack in the middle of the oven.
  • If using potatoes, bring a large pot of salted water to a boil. Place the potatoes in the water, and let them cook about 8 minutes, or until they can be pierced with a fork. Drain and set aside.
  • If you have a large oven-safe skillet, like a cast iron, use that. If not, use a large skillet. Heat to medium heat and add 1 tablespoon of olive oil
  • Start with the vegetables that take the longest to cook. Saute vegetables in the pan, adding more vegetables as you go. Add another 1/2 of teaspoon salt and cook until all vegetables are soft inside and crispy on the outside. Add any "flavor additions" and stir.
  • Spread the vegetables in an even later, flattening with a spatula. Sprinkle cheese on top and let it start to melt. (If you don't have an oven-safe skillet, transfer the vegetables to a large baking dish, and then add the cheese and eggs. You may need to cook the dish another 5-10 minutes in the oven)
  • Whisk eggs, milk, and 1/2 teaspoon salt together in a bowl.
  • Pour the egg mixture into the skillet. Tilt the pan so the eggs settle evenly over all the vegetables. Cook for a minute or two until you see the eggs at the edges of the pan beginning to set.
  • Transfer to the oven and bake for 8 – 10 minutes, or until the egg are set. You can check this by poking a knife into the center of the pan. If raw egg is left on the knife, then cook for another 5 minutes and check.
  • Cook for about 5 minutes and serve! Keep leftovers in the fridge for 4 days or wrap tightly in plastic wrap, and store for up to 6 months in the freezer

Notes

If you want to add meat, like bacon or sausage, cook the meat on its own, and remove it from the pan. Saute your veggies and then add the meat back in. Pour eggs on top and bake.
For the frittata in the photo, the vegetables that were used were: purple potatoes, onion, garlic, swiss chard, kale, and garlic scapes.

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