How to Make a Delicious Vegetable Frittata
A vegetable frittata starts with dicing the freshest vegetables – baby bella mushrooms, broccoli, and tomato. Along with garlic, and red onion. Combine with a dozen eggs, light cream, and spices to make a deliciously filling breakfast. This frittata is perfect to serve for Easter or Mother’s Day brunch, or make ahead to eat during the week!
Even though the temperatures have steadily stayed in the 40s for the past week or so, I have been craving a lot of fresh, spring vegetables. I’ve also been in need of a lighter, more healthy breakfast option because the girls request sourdough pancakes at breakfast, multiple times during the week.
So, enter in my latest kitchen creation, this delicious vegetable frittata. Now, I must admit, this is the very first frittata I have made. Or, tried for that matter. So, my opinion may be a bit biased. But, it turned out so well that I just needed to share the recipe here with you!
HOW TO MAKE A Delicious Vegetable Frittata
Prep your cast iron skillet. Preheat your oven to 425 degrees, and place the skillet inside for 10 minutes.
Dice up vegetables – baby bella mushrooms, broccoli florets, cherry tomato, red onion, and garlic. Keep ingredients separate, and set aside.
Combine eggs, light cream, garlic powder, onion powder, salt, basil, and pepper. Set aside.
Once cast iron prepped, lower the oven to 350 degrees fahrenheit.
Drizzle your skillet with EVOO, over low-medium flame on the stovetop. Add garlic, and red onion. Saute until onions are translucent.
Next, add broccoli. Make sure the broccoli is well coated in the EVOO, about 2-3 minutes. Then add mushrooms to the skillet.
After 2 -3 minutes, remove the cast iron skillet from the heat, and add the egg mixture. Finally, add the diced tomato.
Put frittata in the oven for 15-20 minutes (at 350 degrees).
Once cooked through, I like to top this delicious vegetable frittata with micro greens.
Serve, and enjoy!
Vegetable Frittata
Ingredients
- 1 cup baby bella mushrooms diced
- 1/2 cup red onion diced
- 2 cloves garlic
- 1/2 cup broccoli florets diced
- 1/2 cup cherry tomato diced
- 1 dozen eggs free range or pasture raised
- 1/4 cup light cream
- 2 tsp garlic + onion powder
- 1/2 tsp salt, pepper + basil
Instructions
- Prep your cast iron skillet. Preheat your oven to 425 degrees, and place the skillet inside for 10 minutes.
- Dice up vegetables - baby bella mushrooms, broccoli florets, cherry tomato, red onion, and garlic. Keep ingredients separate, and set aside.
- Combine eggs, light cream, garlic powder, onion powder, salt, basil, and pepper. Set aside.
- Once cast iron prepped, lower the oven to 350 degrees Fahrenheit.
- Drizzle your skillet with EVOO, over low-medium flame on the stovetop. Add garlic, and red onion. Sauté until onions are translucent.
- Next, add broccoli. Make sure the broccoli is well coated in the EVOO, about 2-3 minutes. Then add mushrooms to the skillet.
- After 2 -3 minutes, remove the cast iron skillet from the heat, and add the egg mixture. Finally, add the diced tomato.
- Put frittata in the oven for 15-20 minutes (at 350 degrees).
- Once cooked through, I like to top this delicious vegetable frittata with micro greens.
- Serve, and enjoy!
Notes
- Will keep in fridge for up to 3 days.
- Re-heat at 350 degrees Fahrenheit for 5-8 minutes.
