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Frittata Recipe with 5 Vegetable Variations Recipe

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4.3 from 10 reviews

Discover a versatile and delicious basic frittata recipe along with five unique vegetable variations featuring fresh ingredients like broccoli, roasted red peppers, asparagus, mushrooms, and cherry tomatoes. Perfectly cooked in a cast iron skillet and baked to fluffy, golden perfection, these frittatas make an ideal breakfast, brunch, or light dinner option.

Ingredients

Basic Frittata Recipe:

  • 6 large eggs (use 8 eggs for a 12-inch skillet)
  • ¼ cup unsweetened almond milk or any milk
  • 2 garlic cloves, minced
  • ¼ teaspoon sea salt, plus more for sprinkling
  • Freshly ground black pepper, to taste
  • Extra-virgin olive oil, for drizzling

Variation #1: Broccoli Feta

  • 6 scallions, chopped
  • 2 cups chopped broccoli or broccolini
  • ⅛ teaspoon smoked paprika
  • ¼ cup crumbled feta cheese

Variation #2: Roasted Red Pepper & Spinach

  • 1 shallot, chopped
  • 2 roasted red bell peppers, chopped
  • 2 cups spinach
  • ⅓ cup crumbled feta cheese

Variation #3: Spring Veggie

  • 4 spring onions or scallions, chopped
  • ½ cup chopped asparagus (tender parts)
  • ½ cup frozen peas, thawed
  • ½ cup halved mini mozzarella balls
  • ¼ cup crumbled feta cheese
  • ¼ cup chopped tarragon or chives

Variation #4: Mixed Mushroom & Tarragon

  • 1 shallot, chopped
  • 12 ounces mixed mushrooms, chopped
  • ¼ cup chopped tarragon
  • ⅓ cup grated pecorino cheese

Variation #5: Caprese

  • 1 shallot, chopped
  • 2 cups halved cherry tomatoes
  • ¾ cup halved mini mozzarella balls
  • ½ cup sliced fresh basil leaves

Instructions

  1. Preheat Oven: Preheat your oven to 400°F to prepare for baking the frittata.
  2. Mix Eggs: In a bowl, whisk together the eggs, almond milk, minced garlic, and salt until well combined; set aside.
  3. Choose Variation and Cook Vegetables: Select one of the vegetable variations below and prepare accordingly:
    • Broccoli Feta: Heat 1 tablespoon olive oil in a cast-iron skillet over medium heat. Add scallions, broccoli, salt, and pepper; cook 5-8 minutes until broccoli is tender yet bright green. Stir in smoked paprika.
    • Roasted Red Pepper & Spinach: Heat ½ tablespoon olive oil in skillet over medium heat. Add shallot, salt, and pepper; cook 5 minutes until translucent. Add roasted red peppers and spinach; sauté until spinach wilts.
    • Spring Veggie: Heat ½ tablespoon olive oil over medium heat. Add scallions, asparagus, salt, and pepper; cook about 5 minutes until asparagus is tender. Add peas.
    • Mixed Mushroom & Tarragon: Heat 1 tablespoon olive oil over medium heat. Add shallot, salt, and pepper; cook 3 minutes until softened. Add mushrooms and cook about 8 minutes until tender. Stir in tarragon.
    • Caprese: Heat ½ tablespoon olive oil over medium heat. Add shallot, salt, and pepper; cook 5 minutes until translucent. Add cherry tomatoes and half the basil; stir briefly.
  4. Add Egg Mixture: Pour the egg mixture into the skillet over the cooked vegetables. Gently shake the pan to evenly distribute the eggs.
  5. Add Cheeses: Sprinkle the respective cheeses for each variation on top:
    • Broccoli Feta: feta
    • Roasted Red Pepper & Spinach: feta
    • Spring Veggie: mozzarella and feta
    • Mixed Mushroom & Tarragon: grated pecorino
    • Caprese: mozzarella
  6. Bake: Place the skillet in the preheated oven and bake for 15 to 20 minutes or until the eggs are set and the top is lightly golden.
  7. Finish and Serve: For Caprese, top with remaining fresh basil after baking. Season to taste with additional salt and pepper, then slice and serve warm.

Notes

  • Use a 10-inch or 12-inch cast iron skillet for best cooking results.
  • Adjust the number of eggs based on skillet size (6 eggs for 10-inch, 8 eggs for 12-inch).
  • You can substitute any milk of choice for almond milk.
  • Feel free to customize vegetable variations or add your favorite fresh herbs and cheese.
  • Cook vegetables just until tender to preserve flavor and texture before baking.
  • Ensure eggs are set in the middle before removing from oven to avoid runny consistency.

Find it online: https://recipeplenty.com/frittata-recipe-with-5-vegetable-variations-recipe/