Vegetable Frittata

Whenever I have some time in the am, I love to make myself a frittata.  It’s easier to prepare than an omelet, no flipping involved, and it can feed more than one person, no more letting my serving get cold while I prepare one for Mr. Right.  The frittata is also a great way to fit a few servings of vegetables in at breakfast. (Btw, the USDA now says we need at least five “1/2 cup” servings of fruits and veggies a day.) My personal favorites are zucchini, squash and tomato with feta cheese.  It’s also a great way to use up leftovers.  Why not toss in that extra broccoli or spinach from the night before.  Yum!

What you need:

An oven safe frying pan, at least 8″ or more depending on how many mouths you are feeding.   In my home, the recipe below is enough for two.

Ingredients

  • 3-4 eggs or egg whites
  • 2 tablespoons milk
  • olive oil for sauteing
  • 1/2 cup chopped zucchini
  • 1/2 cup chopped squash
  • 3-4 cherry tomatoes – halved
  • 3 tablespoons crumbed feta cheese
  • 1/2 teaspoon basil, freshly chopped or dried
  • a pinch of Parmesan cheese
  • salt and pepper

Directions

Preheat oven to 350°F.

In your oven safe pan, heat oil over medium heat.  Add zucchini and squash and cook until tender but not cooked through, about 3 minutes.  Meanwhile, mix together eggs, milk, salt & pepper, basil and cheese in a small bowl.  Add tomatoes to sauteé in pan, cook for 1 minute.   Pour egg mixture evenly over veggies.  Cook over medium heat until bottom is set, 3-4 minutes.  Place pan in the oven and bake for 8-10 minutes or until middle is set.  If desired, sprinkle Parmesan cheese over top and broil until top is golden brown, about 1 1/2 minutes.  (Please be careful when broiling.  Food cooks very quickly under this high heat and should not be left unattended.)  Loosen the edges, cut in half and serve with grapes or citrus fruit on the side!

For an “on-the-go” version of this dish, double the ingredients and prepare vegetable and egg mixtures separately as stated above.  Transfer veggies to a muffin pan and evenly pour egg mixture into each cup.  Bake until set in the middle, about 10-12  minutes.  Freeze or refrigerate individual “muffins.”  Later, microwave a couple of egg muffins for 1-2 minutes and enjoy!

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