Vegetable Frittata made easy is the keyword here! What is a Frittata and how do you make it, you ask? Glad you asked, since we have the answers. A Frittata is an Italian egg dish similar to an omelette, however, it is NOT an omelette.
If you would like to know about the history of a Frittata and where it came from then check out this link: https://www.kitchenproject.com/history/Fritatta/index.htm
Frittata versus the Omelette
The one thing a Frittata and an omelette have in common is that they both have similar ingredients. Like eggs, for example. Lots and lots of eggs. However, how both are made and turn out are vastly different. Here is a great link for further detail: https://greenhousepantry.com/whats-the-difference-frittata-or-omelette/.
An omelette is made on the stove top, in a pan, with the choice ingredients folded in the center. Okay, we all know what an omelette is, so let’s move on and get to the point of this blog: Frittatas!
The easy making of a vegetable Frittata
Now lets look at the what and how to of Frittatas. This Vegetable Frittata Made Easy recipe is super simple and has the flexibility of using nearly any ingredient available.
A Frittata starts on the stove, usually sauteing fresh veggies until they are just tender, seasoning with salt, pepper, and say some oregano. Next, pour the eggs and cheese (of course cheese!!!) over the veggies.
BONUS TIME: Add meats as well; ham, sausage, or bacon, it just depends on what is on hand.
A Frittata is a good way to use left over vegetables and meat from the night before.
When I make a Vegetable Frittata, I turn the heat to low about a minute before adding the eggs. I don’t want the eggs to overcook, just to be in the pan on the burner for about 3 minutes to start to set the eggs before going into the oven.
Next, put the Frittata in the oven at 400 degrees and leave it alone! Just leave the sucker be. After 18 – 22 minutes, the Frittata is set in the middle, and cheese is melted. A Vegetable Frittata is easy to make, so don’t over complicate it!
Important Safety Tip:
Make sure your pan is a good non-stick pan that is oven safe. One, you don’t want the handle to melt, or fall off, or something disastrous. Two, there is nothing worse than having your Frittata stick.
What’s up with zucchini growing overnight?
This recipe is perfect for the runaway mystery zucchini that seem to magically appear overnight in our garden. One day the zucchini (and other squash) are tiny, then the very next day, they are humongous! How does this happen??
What the heck are we to do with monster zucchini? Make a Vegetable Frittata, of course!
TIP: If you have these same giants appear like we do, simply cut one in quarters lengthwise, and scoop out the seeds as they can add too much moisture.
TIP: If the skin is pretty tough, go ahead and peel, the chop at least half of a quarter into bite size pieces. Save the rest for another dish, or tomorrow’s Frittata.
A good Frittata should be light and fluffy, but not chewy or spongy. No one wants to eat spongy Vegetable Frittata! Keep an eye on baking time.
Conclusion and wrap up of our Vegetable Frittata Made Easy!
A Frittata is a great recipe for using left overs or adding fresh vegetables. You can add your choice of meat. A Frittata is easy to make and is great for any meal of the day plus leftovers. Also, this healthy meal is a great way to experiment. So enjoy!
You may also like our Four Cheese Zucchini Strata Recipe Review that came out excellent!
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Love
The Morgan Sisters
Vegetable Frittata Made Easy!
Notes
safety tip: make sure you use an oven safe skillet.
safety tip: wash all veggies prior to use regardless of source
food hack: wash baby spinach in a colander with cold water, shake to rinse, then roll spinach up in paper towels or else a clean towel to get rest of moisture off.
Ingredients
- 1 tbsp olive oil
- 2 small zucchini, chopped into bite size pieces, or 1/4 of a large, peeled and seeded, chopped into bite size pieces.
- 1/2 large yellow onion, diced.
- 1 clove of garlic, diced.
- 1 cup fresh baby spinach.
- 1/2 cup feta cheese crumbles.
- 1/2 cup colby jack cheese
- 1/3 cup half and half
- 10 eggs, beaten until just combined
Instructions
- Preheat oven to 400 degrees.
- On stovetop, preheat a large oven-safe skillet on medium heat. Add the olive oil and swirl around the pan. Toss in the zucchini, sprinkle with a pinch of salt, and saute for about a minute.Add in the onions and garlic, along with another pinch of salt. Continue to saute for another 2-3 minutes, stirring often to prevent burning. Next, add in the baby spinach, and using a rubber spatula, lightly fold the spinach in with the cooked veggies until it begins to wilt. Turn the pan down to low.
- Mix the half and half in with the beaten eggs, and pour over the veggies. Don't mess with them at this point! Just let them do their eggy thing for about 3 more minutes.
- By now, the oven is preheated. Carefully place the skillet into the oven on the top rack, and set the timer for 18 minutes. The center should be set, no longer jiggly, and the edges are golden brown.
- Allow to set for a couple of minutes before cutting and serving.
- Enjoy!
Related posts:
Four Cheese Zucchini Strata Recipe Review 
Homemade Gingerbread Pancakes 
Classic Chai Bundt Cake 
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yvonne 
