Vegetable Frittata
This one-pan dish features creamy eggs, fresh vegetables, and two types of cheese – one gooey and one tangy. And this recipe works with a variety of vegetables, you can enjoy it a gazillion different ways!
This recipe was written for the Arizona Republic.
What is a frittata? A frittata is essentially a baked omelet, or crustless quiche. Egg-based frittatas are assembled and cooked in a skillet, and can contain a variety of meats, cheeses, vegetables, and herbs. They’re endlessly versatile and bake up light and fluffy every time. A quiche, on the other hand, is baked in a pie dish or tart pan and features a custard-like center and buttery, flaky crust. Frittatas are simple to prepare, made with a handful of ingredients, and ready in minutes. Not only great for breakfast and brunch, frittatas make an excellent evening meal when served with a crisp green salad on the side.
About the eggs. Eggs are the main ingredient in every frittata, and you’ll need 6 extra-large or 8 large eggs for this recipe. It doesn’t matter if your eggs are cage-free, pasture-raised, or enhanced with vitamins and minerals – they all work here.
About the heavy cream. I add heavy cream to my frittatas because it adds moisture and richness. You may substitute half-and-half or milk, but I highly recommend cream.
Use butter and olive oil. We use both butter and olive oil for a reason. Both are used to sauté the vegetables and coat the pan (to prevent the frittata from sticking), but each delivers a different nuance. Butter is creamy and rich, and olive oil is grassy and fresh. When combined, they create the perfect base flavor for the eggs, cheese, and vegetables.
About the cheese. We use both mozzarella and feta cheese in this frittata. The mozzarella is smooth and stretchy, and the feta is tangy and salty. When combined, they create the perfect balance of flavors. If desired, you may swap in your favorite cheeses, and I recommend goat cheese, parmesan, sharp cheddar, and Swiss.
About the vegetables and herbs. Since this is a spring frittata, I chose asparagus, green onions, peas, and tarragon, but you can make this frittata with virtually any vegetable and herb combination.
My favorite vegetables for frittatas are leeks, shallots, broccoli, bell peppers, roasted red peppers, baby spinach, fresh tomatoes, and mushrooms.
You’ll need about 2 cups of vegetables for this frittata. When it comes to herbs, parsley, chives, dill, and basil are all great additions. Note: This frittata is vegetable forward, meaning you’re guaranteed plenty of veggies in every bite. For a more egg-based dish, reduce the asparagus and peas to 1/2 cup each. Pro tip: No matter what vegetables you use, always sauté them first; this will prevent a watery frittata.
Spread out your vegetables! The first step in this recipe is to sauté the vegetables. Whether you use the ones I suggested, or your own veggies of choice, spread them out before adding the eggs. Once the egg mixture is poured over the vegetables, you won’t be stirring (unless you want scrambled eggs). Spreading the vegetables out in an even layer guarantees even cooking and fresh produce in every bite.
Use a cast-iron skillet if possible. I prefer cast iron pans for frittatas because they conduct heat well (and evenly) and can safely go from the cooktop to oven. Plus, a well-seasoned pan adds great flavor. If you don’t have a cast iron pan, use an ovenproof skillet.
Know when your frittata is finished cooking! Frittatas don’t take long to cook, and they’re ready to eat in about 20 minutes. You’ll know your frittata is finished when the center is no longer jiggly, and the edges are golden brown. And overcooked frittata is dry and rubbery, so start checking for doneness at 15 minutes.
How should you store leftover frittata? Allow your leftover frittata to cool completely and then transfer it to an airtight container and refrigerate for up to 3 days, or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat single slices in the microwave or reheat larger potions in a 300-degree oven until hot all the way through.
Vegetable Frittata
Ingredients
- 6 extra-large or 8 large eggs
- 1/3 cup heavy cream
- 2 cloves garlic, minced
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup chopped asparagus spears, cut into 1-inch pieces, I prefer to use the tender top portion only
- 1/2 cup chopped green onions, scallions
- 3/4 cup frozen peas
- 1 cup shredded mozzarella cheese
- 1/4 cup crumbled feta cheese
- 1 tablespoon chopped fresh tarragon or chives for serving
Instructions
- Preheat the oven to 400 degrees.
- In a large bowl, whisk together the eggs, cream, garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set aside.
- Heat the oil and butter together in a 10-inch cast-iron skillet (or ovenproof skillet) over medium heat. Brush some of the mixture up the sides of the pan to prevent sticking.
- Add the asparagus and green onions to the pan and cook for 2 to 3 minutes, until the vegetables are tender, and the asparagus is still bright green. Add the peas and spread the mixture out in the bottom of the pan. Pour over the egg mixture and shake the pan to distribute the mixture evenly. Sprinkle mozzarella and feta cheeses over top and, using a fork, distribute the cheeses evenly into the egg mixture. The cheeses do not need to be fully submerged in the egg mixture; some can remain on top.
- Bake for 15 to 17 minutes, until the center is just set, and the edges are golden brown (your frittata is finished when the center is no longer jiggly).
- Cool for 5 to 10 minutes before slicing.
- Top with tarragon or chives and serve.