Veggie Frittata

Prep Time: 10

Cook Time: 10

I once heard someone describe a frittata as an egg pizza and I decided I really like that description.

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This egg based dish is perfect for last minute entertaining. I love making frittata for brunch because it does not take very long to prepare and every time I have made it I get rave reviews. This recipe is really versatile and basically acts as a map where other ingredients can be substituted in for the spinach, mushrooms and tomatoes.

Veggie Frittata

Veggie Frittata

What is a Frittata?

I once heard someone describe a frittata as an egg pizza and I decided I really like that description. This Italian breakfast dish is similar to a crustless quiche or omelette.

Key Ingredients in This Recipe

Eggs – More egg whites than egg yolks are used in this recipe. This helps to form a fluffy frittata.
Mushrooms – I typically use crimini also known as baby Bella mushrooms when I cook. They have a meatier, earthier mushroom flavor compared to white mushrooms. I recommend buying whole mushrooms and slicing them yourself so they are more evenly cut than pre-cut mushrooms. Use a damp paper towel to wipe away dirt before slicing the mushrooms.
Spinach – The spinach is first sautéed in olive oil then added to the frittata.
Tomato – These tomatoes have a thicker skin and lower water content than many other tomato varieties, making it perfect for this recipe since, as they cook, they won’t water the frittata down and there’s no need to peel them first. Roma tomatoes are available year-round though tomatoes are at their peak in the summer months.
Cheddar – Always use sharp Cheddar cheese when cooking. If you use mild or medium Cheddar the flavor will cook out and the recipe will be lacking in that cheesy flavor.

How to Make This Veggie Frittata

Whisk the eggs. Preheat broiler to high. Place a rack in the upper third of the oven. In a medium bowl, whisk together the egg yolks and the egg whites until thoroughly combined and the eggs fall like ribbons from the whisk.
Sauté the spinach. Heat a medium oven-safe skillet over medium heat. Add the olive oil then add the spinach, garlic and the whites of the green onions and sauté, stirring occasionally until the spinach has wilted, about 3 minutes.
Sauté the mushrooms. Once the spinach has wilted, add the mushrooms, stirring occasionally, until the mushrooms are golden brown, about another 2 minutes. Season with salt and pepper.
Add the eggs. Add the eggs into the pan then quickly and lightly stir the vegetables into the eggs to evenly distribute the vegetables. Cook until the bottom is set, about 1 minute.
Top with remaining vegetables and cheese. Top with the tomato, remaining green onions, and cheese. Broil until the frittata is golden brown on top and the mixture is set, about 4 minutes. Top with cilantro, parsley and fennel fronds (if using).
Serve. To serve, slice the frittata into equal slices and use a spatula to scoop each slice out of the skillet.

Veggie Fritatta with roma tomato mushrooms cheddar cheese and fresh herbs

Tips and Tricks for This Recipe

This is a flexible recipe. Once you have the egg base, you can really add whatever you want.
This recipe is also a great way to get rid of leftover veggies and meats. If you have any vegetables that are starting to wilt/ don’t look as pretty then sauté them on up and throw them in your frittata for a great and healthy breakfast.
If you want to add some meat to this vegetarian frittata, feel free to throw in some cooked bacon bits or sausage.
I like to use potatoes, sausage and bacon for a meat heavy, filling frittata.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

Veggie Frittata

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Prep Time 10

Cook Time 10

Serves

US Customary – Metric

Ingredients:

5 egg yolks
10 egg whites
2 tablespoons extra-virgin olive oil
1½ cup baby spinach, stems removed
2 cloves garlic chopped
2 green onions, whites and greens separated, thinly sliced
1½ cups sliced white mushrooms
Kosher salt, as needed
Freshly ground black pepper, as needed
1 medium Roma tomato chopped
1/3 cup cubed sharp Cheddar cheese
1 tablespoon cilantro leaves
1 tablespoon parsley leaves (optional)
1 tablespoon fennel fronds (optional)

Instructions:

Preheat broiler to high. Place a rack in the upper third of the oven. In a medium bowl, whisk together the egg yolks and the egg whites until thoroughly combined and the eggs fall like ribbons from the whisk.
Heat a medium oven-safe skillet over medium heat. Add the olive oil then add the spinach, garlic and the whites of the green onions and sauté, stirring occasionally until the spinach has wilted, about 3 minutes.
Once the spinach has wilted, add the mushrooms, stirring occasionally, until the mushrooms are golden brown, about another 2 minutes. Season with salt and pepper.
Add the eggs into the pan then quickly and lightly stir the vegetables into the eggs to evenly distribute the vegetables. Cook until the bottom is set, about 1 minute.
Top with the tomato, remaining green onions, and cheese. Broil until the frittata is golden brown on top and the mixture is set, about 4 minutes. Top with cilantro, parsley and fennel fronds (if using).
To serve, slice the frittata into equal slices and use a spatula to scoop each slice out of the skillet.

Veggie Frittata