Vegetable Frittata

  • Serves: Makes one 12-inch ovenproof skillet
  • Baking Temp (degrees F): 450
  • Views: 5669
  • Comments: 5

Frittatas are so easy and make a wonderful and flavorful presentation for breakfast, brunch or for a simple supper. You can use any filling you want. I have added cooked sausage, chicken or crumbled bacon to mine, and varied the vegetables added, such as left-over cooked peas or sliced baked potatoes from dinner the night before. The possibilities are endless.

6 to 8 large eggs
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
2 to 3 tablespoons cold water
2 - 4 tablespoons extra virgin olive oil, or more if needed; I like to use Spanish Olive Oil - it has lots of flavor
2 tablespoon butter
1 small shallot, sliced
1 cup zucchini, 1/2-inch pieces
8-ounces mushrooms, sliced
1 tablespoon parsley, chopped: I like to use Italian parsley for its flavor
1/2 cup grated sharp cheddar cheese
1/4 to 1/2 cup ricotta cheese or goat cheese, crumbled

1. Position the oven shelf in the middle of the oven and preheat the oven to 450 degrees F.  

2. In a medium bowl whisk the eggs, salt and pepper with the cold water. Set aside.

3. In a 12-inch ovenproof skillet over medium heat add 1 tablespoon olive oil and sliced shallot. Saute, stirring constantly, until the shallot starts to turn translucent, about 3 minutes.

4. Add 1 tablespoon olive oil, the mushrooms, zucchini and parsley, cover, and cook for another 2 minutes or so. Slide everything out of the skillet onto a plate and set aside.

5. Turn down the heat to medium to medium-low. Using the same skillet, add 2 tablespoons olive oil and 2 tablespoons butter. Let it melt and make sure it coats the bottom of the pan.

6. Add the beaten eggs and cook for about 3 to 5 minutes or until the eggs are just set. There will be some uncooked egg mixture remaining. Turn off the heat.

NOTE: Make sure there isn't a lot of liquid running around the pan. To facilitate this, run a large icing spatula underneath the sides of the frittata and tilt the pan so the uncooked eggs run to the underside and cook.

7. Arrange the cooked shallot, zucchini and mushroom mixture over the cooked eggs.

8. Sprinkle the cheddar cheese over that, and place dollops of ricotta cheese around the top.

9. Place the skillet in the oven and bake for about 5 to 9 minutes, or until well set and puffy.

Cut into wedges and serve immediately. 

The recipe is best eaten right away. If you have any leftovers, you can store them in the refrigerator for a day or two. Reheat in the microwave on low power until warmed.

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