vegetable frittata

Ingredients

10 large eggs
5 tablespoons heavy cream, half-and-half or whole milk
3/4 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
1 cup (4 ounces) shredded cheese, like Gruyere, cheddar or fontina
1 tablespoon olive oil
1/2 medium zucchini, sliced into thin coins
1/2 medium onion, sliced
1 medium bell pepper, sliced
1 1/2 cups packed baby spinach
Chopped or torn fresh herbs like parsley, chives or dill

Nutritional Info

Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values. We used cream in our calculations.

Serving Size: 1 Slice
Calories 279
Fat 21.4g
Carbs 4g
Fiber 0.8g
Sugar 2.6g
Protein 14g

Preparation

PREPARE EGGS
Heat the oven to 350 degrees Fahrenheit.

In a medium bowl, whisk the eggs with cream, 1/2 teaspoon of the salt, pepper, and the cheese.

 

PREPARE VEGETABLES
Heat the olive oil in an oven-safe 10-inch skillet (non-stick or a well-seasoned cast iron pan are best).

Add the zucchini, onions, and bell pepper. Cook, stirring every once and a while until the onions are soft and the zucchini and bell peppers have a little color; about 5 minutes.

Season with 1/4 teaspoon of salt then add the spinach. Toss the spinach around the pan until it’s ever so slightly wilted and bright green.

 

TO FINISH
Turn the heat to low. Give the egg mixture another whisk then pour into the skillet. Shimmy the pan back and forth a bit to distribute the egg around the vegetables.

When the edges of the frittata begin to set and turn lighter in color, slide the skillet into the preheated oven; about 1 minute.

Bake for 20 to 30 minutes, until the eggs are barely set and the frittata trembles — like jello — when you give the pan a gentle shake. Keep an eye on it as it bakes and check the frittata a few minutes before it’s supposed to be done. You are not looking for a brown top, just one that looks cooked and barely set.

Serve the frittata hot or cold with fresh herbs on top.

Notes

  • We call for cream, half-and-half or whole milk, but, sour cream, crème fraîche, and ricotta cheese also work.
  • For a frittata with pockets of gooey cheese, add a few dollops of soft creamy cheese like ricotta, cream cheese or goat cheese.
  • You don’t need to follow our exact recipe when it comes to the vegetables you use in your frittata. For a 10 egg frittata, stick to 4 to 5 cups of fresh vegetables.
  • Use leftover veggies in the frittata: Re-warm leftover vegetables in the skillet before mixing with the egg mixture. Use 3 cups of previously cooked vegetables.
  • How to make an oven-baked frittata in a baking dish: Cook your vegetables and mix-ins (like sausage or bacon) in advance. Add the mix-ins and the egg mixture to a lightly greased two-quart baking dish and bake the frittata in a 350 degree Fahrenheit oven until the top looks barely set and when you wiggle the baking dish, the frittata jiggles ever-so-slightly.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values. We used cream in our calculations.
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