Vegetable Frittata

by flavorslutofficial
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Frittatas are a magical breakfast that makes literally anything teetering on the cusp of life in your fridge taste AMAZING. They’re good for breakfast, lunch, brunch. eh? eh? See where I’m going with this? Frittatas any time!

Feel free to use whatever you have in your fridge. Meat, dairy, veggies, herbs. The possibilities are endless! The only real rule I use are 2 cups veggies, 1 dozen eggs, at least 1/4 cup dairy, and at least 1 tsp salt. Always. This combo makes a creamy, well seasoned dish no matter what you use in it. Change it up and make it your own! This recipe uses what I always have leftover in my fridge because I always buy too much and never learn my lesson- or maybe the lesson is that I always secretly want a frittata!? #FoodBlogRevelations

Vegetable Frittata

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Breakfast
Cuisine: Italian
Servings: 6
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Ingredients:
 
  • 2 Tbsp butter
  • 12 eggs
  • 1/2 yellow onion (chopped thin)
  • 1 green bell pepper (chopped thin)
  • 1 yellow squash (chopped thin)
  • 2 roma tomatoes (thinly sliced)
  • 3 yellow potatoes (thinly sliced)
  • 2 cups baby spinach and arugula mix
  • 1 Tbsp herbes de provence (divided)
  • 1/4 cup sour cream
  • 1/4 cup shredded parmesan
  • 1 1/2 tsp salt
  • 1 tsp black pepper
Instructions:
  • Preheat your oven to 425 degrees Fahrenheit.
  • In a skillet over medium-high heat add the 2 Tbsp butter and melt.
  • Add the onion, bell pepper, potatoes, yellow squash, 1 tsp salt and 2 tsp herbes de provence.
  • Mix together and saute until soft (about 10 minutes).
  • While vegetables are sauteing- in a separate bowl mix together the eggs, sour cream, 1/2 tsp salt, and 1 tsp black pepper. Scramble.
  • When the vegetables have finished cooking, add the spinach and arugula mix to the pan and wilt.
  • Add the vegetable mixture to the bowl with the eggs.
  • Pour the egg and vegetable mixture into a pie dish and top with Parmesan cheese, and remaining herbes be provence (1 tsp).
  • Bake the frittata for 30 minutes checking if done at 25 minutes.
  • The frittata should be lightly puffed, bouncy, and have only a slight jiggle.
  • When the frittata is fully cooked, remove it from the oven and set your broiler to high.
  • Place tomatoes around the outer rim of the dish and broil for 3-5 minutes. This will cause the tomatoes to wrinkle slightly, and the edges and center of your frittata to lightly brown. Those parts are the REALLY good stuff.
  • Remove from the oven and allow to cool slightly before serving. Enjoy!

Did you make this recipe? I’d love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut
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