Easy Meal Idea: Veggie Frittata

by inspiredrd on December 8, 2011

Weeknights are busy.  Having a few quick recipes to turn to is essential to keep from eating out.  A simple frittata takes only ten minutes to cook, and is versatile enough to use whatever ingredients you have on hand.  Of course you could also serve this for breakfast, lunch or even take it to a potluck or brunch with friends.  Use this basic frittata recipe and change it up any way you like!

Basic Veggie Frittata

Ingredients:
-7 eggs
-1 Tbsp. olive oil
-1 broccoli crown, chopped
-½ cup mushrooms, sliced
-2 green onions, slices
-1 tsp. fresh thyme
-½ cup mozzarella cheese, shredded
-2 Tbsp. freshly grated parmesan cheese
-½ tsp each salt & pepper
Directions:
Prep everything before you start cooking because it all goes very fast. Preheat oven to 400 degrees. Heat an oven-proof skillet (use cast iron if you have it) with olive oil over medium-high heat. Add chopped vegetables and herbs and cook for 3-4 minutes, until the broccoli turns bright green. Beat the eggs, then pour into pan. As they cook, use a rubber spatula to lift up the edges and let the uncooked egg run underneath. Continue to do so around the pan. When the egg is no longer runny, sprinkle the top with the mozzarella cheese, then the parmesan. Slide pan into the oven and cook for 5-7 minutes until the egg is firm to the touch. Let cool for a few minutes, then cut and serve.

Voila, dinner is served.What’s your favorite weeknight meal that cooks up quickly?

Do you ever make frittatas?  What do you put in them?

Veggie Frittata
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A simple weeknight meal
Ingredients
  • 7 eggs
  • 1 Tbsp. olive oil
  • 1 broccoli crown, chopped
  • cup mushrooms, sliced
  • 2 green onions, slices
  • 1 tsp. fresh thyme
  • cup mozzarella cheese, shredded
  • 2 Tbsp. freshly grated parmesan cheese
  • tsp each salt & pepper
Instructions
  1. Prep everything before you start cooking because it all goes very fast.
  2. Preheat oven to 400 degrees. Heat an oven-proof skillet (use cast iron if you have it) with olive oil over medium-high heat.
  3. Add chopped vegetables and herbs and cook for 3-4 minutes, until the broccoli turns bright green.
  4. Beat the eggs, then pour into pan. As they cook, use a rubber spatula to lift up the edges and let the uncooked egg run underneath. Continue to do so around the pan.
  5. When the egg is no longer runny, sprinkle the top with the mozzarella cheese, then the parmesan.
  6. Slide pan into the oven and cook for 5-7 minutes until the egg is firm to the touch.
  7. Let cool for a few minutes, then cut and serve.

 

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  • http://www.eastewart.com/blog EA-The Spicy RD

    This looks fantastic Alysa!!! Yes, I do make fritattas as my kids, hubby, and I all love them, plus the leftovers are great for snacking on the next day. I make veggie fritters like this one, but the kids favorite is potato and onion-like a spanish tortilla. We serve this with steamed artichokes to round out the meal. Yum!

    • inspiredrd

      That sounds delicious!

  • Tiffany

    How many does this serve and what would you serve with it? It looks delicious!

    • inspiredrd

      Tiffany, this could serve up to 8 people (1 slice each). Our family of 4 eats it up just fine for dinner. Serve with salad and fruit!

  • http://aspoonfulofyumm.blogspot.com/ a spoonful of yumm

    love it !! looks so delicious . i like to make them with onions, coriander, green chillies, tomatoes, salt, pepper, turmeric powder

    • inspiredrd

      That combo sound great!

  • http://www.theprofessionalpalate.com Regan @ The Professional Palate

    Yum! Frittatas are a favorite.

  • Breanna

    I love frittatas! I place thinly sliced potatoes and garlic in the pan first. Then chopped swiss chard (letting is steam with the lid on for a bit). Then the egg mixture with green onions in it. Top with Parmesan cheese and YUM!

    I can’t wait to try yours.

  • Pingback: Maybe this explains why I’ve always loved fish ‘n chips — Big Mama

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