When I say the word Frittata, do you want to just run in the other direction!
Well, allow me to put your mind at ease. A frittata is basically a crust-less quiche; an egg-based dish that can be filled with any vegetables, meats, or cheese. Easy, right? Yes!
Cook your vegetables prior to adding your eggs to an oven-safe saute pan. This way, once the frittata is set, you can pop it in the over to brown under the broiler. No flipping required in this recipe! Yipee!!!
For this Vegetarian Frittata, serving 4-6, you will need:
2 tablespoons olive oil
1 1/2 cups chopped vegetables (for the frittata seen here, I used 1/2 onion sliced, 2 garlic cloves minced, 1 zucchini thinly sliced, and 1/2 cup chopped green beans)
6 large eggs
1/4 cup milk or cream
1/2 cup grated or crumbled cheese (for the frittata seen here, I used 1/4 cup crumbled goat cheese and 1/4 cup finely grated parmesan cheese)
2 tablespoons finely minced fresh herbs (I used fresh parsley)
Salt and freshly ground black pepper
Of course, pre-heat your oven to 350°F. Next, in a large oven-proof, nonstick saute pan, heat the oil over medium heat. Add the vegetables and saute until caramelized and tender, 12-15 minutes.
Meanwhile, whisk the eggs in a large bowl with the milk or cream until frothy.
Whisk in the cheese, herbs, and generously season with salt and pepper.
Now, spread the vegetables in an even layer in the saute pan.
At this point, you will carefully pour in the egg mixture, making sure to cover all of the vegetables.
Allow this to cook, uncovered and untouched for 4-6 minutes until the egg on the bottom has started to set.
The top will still be runny.
At point, you transfer the pan to the oven and cook for 5-8 more minutes until the top is set and cooked through.
Now, move the pan to the broiler and broil for a minute until the top is golden brown.
Place on a heat-safe surface and let sit for 5 minutes.
Slice into wedges and celebrate your successful Frittata!
Thank you to Yumsugar and Katie Sweeney for the recipe!
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