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Veggie Frittata:
The frittata is a dish between an omelette and a quiche, actually like a crustless quiche. A frittata is originally an Italian recipe that was created to use up any extra vegetables, meats, cheeses, and herbs you had lying around the house. This veggie frittata is great for any meal, not just breakfast. If you are worried about calories or following a specific diet such as keto, gluten free, low carb, or vegetarian, then this is the perfect dish for you. This is a quick and healthy meal with very simple ingredients. The best part is that you can add your favorite veggies, not just the ones listed on this recipe. Remember when cooking the vegetables to cook the heartier vegetables first because they take longer, then add the softer vegetables at the end. This is a great recipe to experiment with and you can change it up every time you make it. Now, let's cook!
Storing Leftovers: If you want to save the leftovers you can store them in an air tight container and refrigerate them for 2-3 days or freeze them in a freezer safe container for up to 90 days. I have found that if I wrap them individually before placing them in the freezer safe container they remain a little fresher.
Reheating Leftovers: Once you remove the frittata from the refrigerator or freezer, thaw it in the refrigerator overnight and then bake in the oven at 350 degrees until heated through. I do not recommend reheating it in the microwave as the vegetables tend to let out too much moisture, resulting in a chewy and rubbery texture.
Course: Breakfast (or any)
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Ingredients:
Instructions:
1. Preheat oven to 350 degrees. Heat olive oil in an oven proof skillet, over medium high heat. I prefer to use a cast iron skillet because it cooks evenly all the way through both on the stovetop and in the oven.
2. Add the red peppers, green peppers, and garlic. Cook for 3-4 minutes until softened.
3. Add the tomatoes, spinach, salt and pepper and mix all together. Lower heat to medium.
4. In a large size bowl, whisk together the eggs and milk. Add the mixture to the pan and cook for about 3 minutes. The sides will start to set. If you are going to add cheese you can add it now before you place the pan in the oven.
5. Turn off the stove and place the pan in the oven on the middle rack. Bake for about 20 minutes, until the middle is set. You will know when the middle is set because the eggs will not be runny and it will rise. Watch it carefully so you do not overcook it.
6. Remove from the oven, garnish with green onion or cilantro and serve immediately.
The frittata is a dish between an omelette and a quiche, actually like a crustless quiche. A frittata is originally an Italian recipe that was created to use up any extra vegetables, meats, cheeses, and herbs you had lying around the house. This veggie frittata is great for any meal, not just breakfast. If you are worried about calories or following a specific diet such as keto, gluten free, low carb, or vegetarian, then this is the perfect dish for you. This is a quick and healthy meal with very simple ingredients. The best part is that you can add your favorite veggies, not just the ones listed on this recipe. Remember when cooking the vegetables to cook the heartier vegetables first because they take longer, then add the softer vegetables at the end. This is a great recipe to experiment with and you can change it up every time you make it. Now, let's cook!
Storing Leftovers: If you want to save the leftovers you can store them in an air tight container and refrigerate them for 2-3 days or freeze them in a freezer safe container for up to 90 days. I have found that if I wrap them individually before placing them in the freezer safe container they remain a little fresher.
Reheating Leftovers: Once you remove the frittata from the refrigerator or freezer, thaw it in the refrigerator overnight and then bake in the oven at 350 degrees until heated through. I do not recommend reheating it in the microwave as the vegetables tend to let out too much moisture, resulting in a chewy and rubbery texture.
Course: Breakfast (or any)
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Ingredients:
- 12 large eggs (or 6 large eggs and 4 egg whites)
- 1/2 cup milk (can substitute with almond, soy, or skim milk)
- 1 cup baby spinach (chopped)
- 1 diced red bell pepper
- 1 diced green bell pepper
- 3/4 cup diced tomatoes
- 1/2 teaspoon minced garlic or 2 garlic cloves minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons extra virgin olive oil (for cooking)
- Optional:
- 1/2 teaspoon paprika
- 1/2 teaspoon of Mrs. Dash Garlic & Herb seasoning
- 1 cup of any shredded cheese you prefer
- sliced green onion or chopped cilantro to garnish
Instructions:
1. Preheat oven to 350 degrees. Heat olive oil in an oven proof skillet, over medium high heat. I prefer to use a cast iron skillet because it cooks evenly all the way through both on the stovetop and in the oven.
2. Add the red peppers, green peppers, and garlic. Cook for 3-4 minutes until softened.
3. Add the tomatoes, spinach, salt and pepper and mix all together. Lower heat to medium.
4. In a large size bowl, whisk together the eggs and milk. Add the mixture to the pan and cook for about 3 minutes. The sides will start to set. If you are going to add cheese you can add it now before you place the pan in the oven.
5. Turn off the stove and place the pan in the oven on the middle rack. Bake for about 20 minutes, until the middle is set. You will know when the middle is set because the eggs will not be runny and it will rise. Watch it carefully so you do not overcook it.
6. Remove from the oven, garnish with green onion or cilantro and serve immediately.