Easy Vegetable Frittata
- PREP 5min
- COOK 35min
- TOTAL 40min
The best frittata has a texture similar to custard. Whisking in a bit of full-fat dairy, like cream, 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.
You Will Need
10 large eggs
5 tablespoons (75g) heavy cream or half-and-half
3/4 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
1 cup (4oz) 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 ½ cups packed baby spinach
Chopped or torn fresh herbs like parsley, chives or dill
Directions
Preheat the oven to 350°F (176°C).
In a medium bowl, whisk the eggs with cream, 1/2 teaspoon of salt, pepper, and cheese. Set aside.
Heat the olive oil in an oven-safe 10-inch skillet (a non-stick or well-seasoned cast iron pan is best).
Add the zucchini, onions, and bell pepper. Cook, stirring occasionally 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, and then add the spinach. Toss the spinach around the pan until it’s slightly wilted and bright green.
Turn the heat to low. Give the egg mixture another whisk, then pour it into the skillet. Shimmy the pan back and forth a few times 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 the frittata for 20 to 30 minutes, or until the eggs are barely set and the frittata trembles (like jello) when you gently shake the pan.
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.
Adam and Joanne's Tips
- Add a creamy cheese: For a frittata with pockets of gooey cheese, add a few dollops of soft creamy cheese like ricotta, cream cheese or goat cheese.
- Substituting the veggies: You don’t need to follow our exact recipe when it comes to the vegetables you use in your frittata. For a 10 egg frittata, stick to 4 to 5 cups of fresh vegetables or 3 to 4 cups cooked/leftover veggies.
- 12-inch skillet: Use 12 eggs and 6 tablespoons of cream.
- Using a baking dish: Cook your vegetables and mix-ins in advance. Add the mix-ins and the egg mixture to a lightly greased two-quart baking dish and bake as directed in the recipe above.
- Storing: Keep in an airtight container in the fridge for up to 4 days. Freeze up to 3 months (note that the texture will change slightly after thawing).
- The nutrition facts provided below are estimates.