Follow this recipe exactly, or substitute your own favorite vegetables. A frittata becomes a meal when served with a green salad, orange slices, and warm French bread.
To make it easy, prepare all of the vegetables in advance and refrigerate until you are ready to prepare the actual frittata.
This frittata recipe will serve 6.
Frittata Ingredients
- deep-dish pie or cake pan
- 1 tablespoon softened butter
- 10 eggs
- 1/4 cup cream or half and half
- 1/2 cup grated Parmesan cheese
- salt and pepper to taste
- 1/2 teaspoon Herbes de Provence
- 2 tablespoons olive oil
- 2 tomatoes
- 1/2 pound fresh spinach
- 2 red or yellow peppers, or one of each
- 1 small yellow onion
- 6 mushrooms
- 2 zucchinis
- Fresh parsley sprigs
Preparing and Cooking the Frittata
- Wash, dry, and cut all of the vegetables, and refrigerate until preparation of the actual frittata begins.
- Prepare the baking pan by coating the bottom and sides with softened butter.
- Slice and dice the tomatoes, and place the pieces on a paper towel to drain.
- Remove the stems from the spinach, and tear into bite-size pieces.
- Remove the seeds from the peppers, cut into 1/2 inch slices, and then dice into 1/2 inch squares.
- Peel and chop the onion.
- Slice the mushrooms to 1/4 inch.
- Remove the stem and end piece of the zucchinis, and slice into 1/4 inch rounds.
- Heat 2 tablespoons olive oil over medium-high heat in a large skillet.
- Add the zucchini pieces, mushroom slices, onion, and pepper pieces to the hot oil and cook until they are lightly browned, approximately 10 minutes. Stir the vegetables to cook both sides. Add the fresh spinach and tomatoes for the last 2 minutes of cooking.
- Preheat the oven to 375 degrees.
- Set the cooked vegetables in the pan away from the heat while you prepare the egg mixture.
- Crack the eggs into a large bowl and whisk to blend until eggs are light and frothy. Pour in the cream, a little at a time, whisking well after each addition. Add salt and pepper to taste.
- Sprinkle the Herbes de Provence and 1/4 cup Parmesan cheese into the egg mixture and stir well.
- Fold the cooked vegetables into the egg mixture.
- Transfer the egg/vegetable mixture to the prepared baking pan, and sprinkle the remaining 1/4 cup Parmesan cheese over the top.
- Place the frittata into the preheated oven and cook for 35 minutes, or until a knife inserted in the center comes out clean.
- Slice and serve this easy vegetable frittata garnished with a sprig of parsley.
Tips for the Frittata
The frittata should be served as soon as it is cooked. Leftovers should be refrigerated.
Herbes de Provence is a French herb mixture that is available in the spice section of most grocery stores. Other herbs may be substituted to suit your taste.
A frittata is a good way to use up leftover vegetables.
For an easy breakfast, made in advance, prepare the frittata mixture and cook it in individual cups of a muffin tin. Cool and freeze after cooking. Defrost the individual frittatas and warm them in the microwave when you are ready to serve them.
Laura Marie Moore - Laura Moore lives on an island in Puget Sound, in the state of Washington. She has a BA in anthropology from the University of Washington ...
