Rustic Vegetable Frittata Recipes

GARDEN VEGETABLE FRITTATA

Steps:

• Preheat the oven to 375 degrees F.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced potatoes to the skillet, saute for about 6 to 8 minutes, until tender but firm. Remove the potatoes from the skillet. Add another tablespoon olive oil, and add the green onions, tomatoes, spinach, and garlic. Saute for an additional 1 to 2 minutes or just until the spinach is wilted. Season the vegetables with salt, and pepper.
• In a medium bowl, beat together the eggs, basil, cheese, salt, and pepper. Pour into the skillet over the vegetables. Reduce heat to medium-low and scramble the eggs for 1 minute. Return the potatoes to the skillet. Cook for an additional 2 to 3 minutes, or just until the eggs start to set around the edges. Drizzle olive oil around the edge of the pan to ensure easy removal.
• Finish cooking in the oven for an additional 10 to 12 minutes, until the eggs have completely set in the center. Serve straight out of the skillet, or flip onto a serving plate. Garnish with shredded Asiago cheese and fresh basil.
• Per serving: Calories 395; Total Fat 23 grams; Saturated Fat 9 grams; Protein 20 grams; Total Carbohydrate 27 grams; Sugar: 4 grams; Fiber 4 grams; Cholesterol 281 milligrams; Sodium 587 milligrams

RUSTIC VEGETABLE FRITTATA

Steps:

• Preheat oven to 375°. Place sweet potato and water in a microwave-safe bowl; microwave, covered, on high until potato is just tender, 5-6 minutes; drain., Meanwhile, whisk together eggs, milk, salt and pepper. In a 10-in. oven-safe skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels. Remove all but 1 tablespoon drippings from pan., In drippings, saute green pepper, onion and kale over medium heat until tender, 4-5 minutes. Reduce heat to low. Stir in egg mixture; add potato and bacon. Cook until eggs are partially set, 1-2 minutes., Transfer to oven; bake until eggs are set, 5-7 minutes. Cut into wedges.

EASY VEGETABLE FRITTATA

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.

MEDITERRANEAN VEGETABLE FRITTATA RECIPE

Steps:

• Preheat the oven to 450°F and position a rack in the middle. Put a rimmed sheet in the oven and allow it to heat.
• In a mixing bowl, toss the bell peppers, zucchini, green onion and broccoli with a good pinch of kosher salt and black pepper. Add a drizzle of extra virgin olive oil (about 2 to 3 tablespoons) and toss to make sure all the veggies are well-coated in the oil.
• Carefully remove the hot pan from the oven using oven mitts. Spread the veggies on the heated pan. Return the pan to the oven and cook for 15 minutes or until the veggies are soft and somewhat charred.
• Turn the oven heat down to 400°F.
• In your mixing bowl, whisk together the eggs, baking powder, milk, feta, parsley, thyme, and a good pinch of kosher salt and black pepper. Fold in the roasted vegetables.
• Coat the bottom and sides of a 10-inch cast iron or oven-safe pan and warm the oil over medium-high heat until shimmering. Pour the egg an veggie mixture in the pan and cook for 2 to 3 minutes to allow the bottom of the eggs to settle.
• Transfer the pan to the heated oven and cook for 8 to 10 minutes or until the center of the eggs are cooked through and the center of the frittata is firm and no longer runny).
• Serve with more feta cheese and a garnish of fresh parsley.

ROASTED VEGETABLE FRITTATA

Steps:

• Preheat the oven to 425 degrees.
• Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees.
• Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.
• In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.

GARDEN VEGGIE FRITTATA

Steps:

• In medium bowl, combine eggs, milk, chives, marjoram, salt and pepper; mix well. Set aside.
• Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until hot. Add onion, zucchini and garlic; cook and stir 1 minute. Reduce heat to medium. Add broccoli, corn and 1/4 cup water; cover and cook 4 to 6 minutes or until vegetables are crisp-tender, stirring occasionally. Remove vegetables from skillet.
• Add 2 teaspoons oil to skillet. Return vegetables to skillet; pour egg mixture over vegetables. Cover loosely; cook over medium heat for 10 to 15 minutes or until center is set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet.
• Sprinkle frittata with cheese; arrange tomato slices on top. Cover; cook 1 to 2 minutes or until cheese is melted. If desired, garnish with additional chives or sprigs of marjoram. To serve, cut into wedges.

VEGETABLE FRITTATA

Steps:

• Preheat broiler. In a 10-in. cast-iron or ovenproof skillet, saute onion, peppers and garlic in 2 tablespoons of oil until the vegetables are tender. Remove vegetables with a slotted spoon; set aside. , In the same skillet over medium heat, lightly brown potatoes in remaining oil. Add vegetable mixture and zucchini; cook for 4 minutes. , In a bowl, beat eggs, salt and pepper; pour over vegetables. Cover and cook for 8-10 minutes or until eggs are nearly set. Broil 6 in. from the heat for 2 minutes or until eggs are set on top. Cut into wedges.

RUSTIC DINNER EGG FRITTATA

Steps:

• Preheat oven to 350 degrees. Place oven rack in upper third of oven.
• Select an 8 inch oven proof pan that is also non-stick and has a sloping side.
• Place 2 tablespoons oil in pan and heat over medium heat for 2 minutes. Pat dry the potatoes with a paper towel and add in Simply Potatoes and cook 3-5 minutes until golden. Remove and place in a bowl.
• Wipe out pan with a paper towel replace on stove.
• In a medium size bowl whisk the eggs until they are frothy. Season with the salt and pepper and mix in the milk. Fold in the potatoes, cumin, cheese, scallions, spinach and bacon.
• Place the pan over medium low heat and heat the pan with the butter or oil until spread throughout bottom. Using a rubber spatula pour the egg mixture into the pan and continue to pull through the eggs while cooking to keep them from sticking. Move the spatula from the outer edge and drag through the egg mixture to the center as they cook. This allows for better cooking and more tender eggs. The eggs will set up in large curds. When cooked about halfway through (5-7 minutes) it should look wet but set as an omelet. Then place the pan in the oven. Allow to cook until the eggs are set . This may take 5-10 minutes depending upon the filling. It is done when the center is set. Remove from the oven and run the spatula around the outside edge to loosen sides and slide onto a serving plate. Garnish with a dollop of sour cream topped with scallion greens and a grind of mixed pepper flakes.
• To serve: cut into wedges Yield 4.

MINI VEGETABLE FRITTATAS

Steps:

• Preheat oven to 375 degrees F. Oil 2 - 12 muffin cup tins with olive oil. (Non-stick tins work best).
• Saute the onion and garlic in the olive oil and butter until onion is clear.
• Add artichoke hearts, mushrooms and zucchini.
• Saute 5 to 10 minutes.
• Spoon this mixture into muffin tins about half way up.
• Beat the eggs with the salt, pepper and herbs until frothy.
• Mix in the grated cheese, then pour evenly over the top of the vege mixture.
• Top each with a tablespoon of the Marinara Sauce and bake 15 minutes, or until egg mixture is set.
• Let cool for 5 minutes.
• Use a knife to loosen the edges of each frittata and serve.