BAKED VEGETABLE FRITTATA RECIPE RECIPES

Name: Easy Vegetable Frittata
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: Makes 6 servings
Cuisine: Italian
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

EASY VEGETABLE FRITTATA - INSPIRED TASTE

Easy Vegetable Frittata - Inspired Taste image

The best frittata has a texture similar to custard. Whisking in a bit of full-fat dairy like cream, half-and-half or even whole milk is essential for the best texture. Also, play it safe when baking the frittata and check it a few minutes before it’s supposed to be done. Perfectly cooked frittatas look barely set on top and tremble — like jello — after giving the pan a gentle shake.

Provided by Adam and Joanne Gallagher

Total Time 40 minutes

Prep Time 5 minutes

Cook Time 35 minutes

Yield Makes 6 servings

Number Of Ingredients 11

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

Steps:

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.
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.
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.

Nutrition Facts : ServingSize 1 slice (6 slices total), Calories 279, FatContent 21.4g, SaturatedFatContent 9.6g, CholesterolContent 346.2mg, SodiumContent 559.8mg, CarbohydrateContent 4g, FiberContent 0.8g, SugarContent 2.6g, ProteinContent 17.4g

EASY VEGETABLE FRITTATA - INSPIRED TASTE

Easy Vegetable Frittata - Inspired Taste image

The best frittata has a texture similar to custard. Whisking in a bit of full-fat dairy like cream, half-and-half or even whole milk is essential for the best texture. Also, play it safe when baking the frittata and check it a few minutes before it’s supposed to be done. Perfectly cooked frittatas look barely set on top and tremble — like jello — after giving the pan a gentle shake.

Provided by Adam and Joanne Gallagher

Total Time 40 minutes

Prep Time 5 minutes

Cook Time 35 minutes

Yield Makes 6 servings

Number Of Ingredients 11

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

Steps:

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.
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.
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.

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