Name: VEGETABLE FRITTATA RECIPE
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8
Cuisine: american
Ingredients: * one onion (yellow or white), chopped; * potatoes, 2 cups chopped; * red and green peppers, 1/2 cup chopped of each; * mushrooms, 1 cup chopped; * asparagus, 1 1/2 cups cooked and cut in 1" pieces; * eggs, 16; * milk, 1 cup; * salt and pepper to taste; * olive oil, 2 tbs for cooking

is the storehouse of the favorite montecito santa barbara restaurants

This vegetable frittata recipe is perfect for breakfast, lunch and dinner! It’s highly versatile too! Fill it up with all of your favorite fillings!

Over the past week I had a houseful, which meant I needed to cook for a crowd AND keep it healthy for this group. One of my favorites for breakfast is this vegetable frittata recipe. It’s got everything going for it – it’s delicious, quick and easy, and it’s simple to clean up. While I served it for breakfast, it’s great for any meal. This recipe was for 10 people and I served it with homemade seeded bread, homemade salsa, fresh fruit, and fresh squeezed OJ (love my local oranges).

The genius of a frittata is that you use one pan for the whole recipe. This one calls for a 9-10″ pan that is at least 2.5-3″ deep and is oven safe. Cast iron skillets also work really well for frittatas.

The frittata – so versatile…..

HOW TO MAKE MY VEGETABLE FRITTATA RECIPE

Heat oven to 350.

INGREDIENTS

one onion (yellow or white), chopped
potatoes, 2 cups chopped
red and green peppers, 1/2 cup chopped of each
mushrooms, 1 cup chopped
asparagus, 1 1/2 cups cooked and cut in 1″ pieces
eggs, 16
milk, 1 cup
salt and pepper to taste
olive oil, 2 tbs for cooking

PREPARATION

Sauté onion in the pan in the olive oil
When onions begin to get that wet look, add the potatoes
When potatoes are almost soft, add the peppers
Stir and sauté 2 minutes, then add the mushrooms and asparagus
Add a little water or vegetable broth to the pan, if needed
Sauté all vegetables about 2 minutes more
In a large bowl, crack the eggs and beat with milk – I use a fork to not over beat
Add salt and pepper to taste
Using a pastry brush with olive oil on it, brush the sides of the pan
Pour in egg mixture and mix in with the veggies
Once nice and mixed, place pan in oven and bake 30-45 minutes until you can put a knife in the middle and it comes out clear
The finished product for breakfast.

There are four things I love most about this recipe:

You can make your frittata recipe however you want; use different veggies, such as spinach, add lox, meat, or cheese; the possibilities are endless. Sherry makes a leek and gruyere cheese frittata and uses 6 eggs and 1/2 cup milk for 2-4 people in an 9″cast iron skillet. She cooks it on the stove over medium heat for about 5 minutes, until the edges set and come away from the skillet – it will still be runny in the middle and then bakes for 8-10 minutes at 375. You can also make it in muffin tins.
It stores well in the fridge or freezer. I sometimes make the dish for the twins and I for breakfast and then freeze individual pieces for a quick lunch or breakfast when needed.
You can cut back on the number of eggs and add more “stuff”.
You can have this dish at any meal. It’s really great for a quick and easy dinner as you probably always have eggs and can add anything you have on hand. Just serve it with a salad and bread and you’re done.

DO YOU HAVE A FAVORITE FRITTATA?