vegetable frittata for breakfast

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 a frittata.  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.

So versatile, you can serve it at any meal.....

The frittata – so versatile…..

VEGETABLE FRITTATA

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 fro breakfast.

    The finished product for breakfast.

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There are four things I love most about this recipe:

  1. You can make it 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.
  2. It stores well in the frig 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.
  3. You can cut back on the number of eggs and add more “stuff”.
  4. 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?