Do you like vegetable frittata? Would you like it here or there? Would you like it in a house? Would you like it with a mouse? Would you eat it in a box? Would you eat it with a fox?
Yes to all of the above! Well, maybe not the mouse. But, I really, really, REALLY love eggs. I would eat them with every meal if I could. I never liked them as a kid, and I don’t even remember when the switch flipped for me, but it does give me hope for the picky toddler. (Though he does love eggs – of course not these ones because they have *gasp*…COLOUR! He’ll take his “plain” thank you very much.)
But me.
Give me scrambled.
Give me sunny side up.
Give me over easy.
Give me hard-boiled.
Give me soft-boiled.
Give me omelettes.
Give me poached.
Give me baked.
Give me pickled.
Give me quiche.
And give me frittata. Oh glorious frittata.
Frittata is similar to an omelette, but is baked and often includes vegetables, meat, cheese and bread (similar to a crustless quiche).
I’ve made this recipe into individual serving sizes, which are perfect for a brunch, lunch, or even as appetizers, but have included instructions for cooking in a larger pan if you don’t have time to spoon into the individual tins.
I use zucchini, mushrooms and red pepper, but feel free to switch up the vegetables to those of your liking. The recipe calls for whole wheat bread, but that’s neither here nor there, because any type of bread would work. In fact, it’s a great way to use up stale bread.
If you want less “stuff” in these, add more eggs and milk. If you want more, add more veggies. These are very versatile and you’re not likely to mess them up. Unless you don’t grease the pan well. Trust me on that one.
Vegetable Frittata
Ingredients
- 3 tbsp olive oil
- 1 1/2 cups diced zucchini about 1 medium
- 1 1/2 cups diced mushrooms approximately 6
- 3/4 cup diced onion 1/2 a medium onion
- 3/4 cup diced red pepper 1/2 a medium-sized pepper
- 2 cloves garlic minced
- 10 eggs beaten
- 6 tbsp milk
- 1 cup ricotta or 1 - 8 ounce package of cream cheese, diced
- 2 cups shredded Cheddar cheese
- 2 slices whole wheat bread cubed
- freshly ground salt and pepper to taste
Instructions
- Preheat oven to 350°F. Grease two muffin tins very well and set aside.
- Heat olive oil over medium high heat in a skillet. Add vegetables, sauté until tender. Remove from heat and allow to cool slightly.
- In a large bowl, whisk together eggs and milk. Stir in ricotta, cheddar cheese, bread cubes and sautéed vegetables. Season to taste with salt and pepper.
- Spoon prepared mixture into greased muffin tins, filling right up to the top.
- Bake in preheated oven for 35 minutes or until set.
Notes
No Comments