Pin
Vegetable frittata is a breezy brunch classic perfect for using up extra veggies and feeding a crowd in style. This crustless quiche goes straight into the oven and comes out golden, fluffy, and satisfying. It is my answer for a make-ahead breakfast when family is in town or an easy weeknight dinner paired with a crisp salad.
The first time I whipped up this frittata I was amazed how forgiving it is. No matter what combo of cheese or veggies I toss in it always gets rave reviews at potlucks and relaxed brunches.
Ingredients
- Broccoli: fresh heads are best for nutty flavor and tenderness look for heads with tight florets and bright green color
- Onion or leek: dice for a savory base choose firm onions or leeks with no brown spots
- Olive oil: use for sautéing veggies go for extra virgin for extra flavor
- Red bell pepper: packs in color and sweetness select firm peppers with glossy skin
- Mushrooms: add umami and bulk pick mushrooms that look plump and don’t feel slimy
- Salt and pepper: for seasoning always season in layers to coax out flavor
- Large eggs: the main structure whole extra large eggs will make your frittata extra fluffy
- Ricotta or sour cream: this brings creaminess good quality ricotta will have a mild aroma and no liquid pooling
- Heavy cream or sour cream: richens the custard organic cream gives the best flavor
- Fresh basil: bright pop of flavor use leaves that are perky and green
- Baby spinach: packs in vitamins fresh bagged baby spinach is easy and clean or sub frozen just thaw well
- Mozzarella or other melty cheese: the gooey element buy block cheese and grate for the best melt
Step-by-Step Instructions
- Prep the Veggies:
- Steam broccoli florets until just tender then cool so they do not overcook in the oven. Meanwhile sauté diced onion or leek in olive oil over medium heat for four minutes until translucent and fragrant. Add diced peppers and sliced mushrooms and keep sautéing until very soft with all the moisture cooked off. Season well with salt and pepper.
- Make the Egg Custard:
- While veggies cool whisk together eggs with ricotta and cream plus salt and pepper. A blender makes this easy and creates a smooth fluffy mixture. Aim for well blended with no streaks of egg or cheese.
- Assemble the Frittata:
- Grease a deep 9 by 13 inch baking dish or a large oven safe skillet very well. Pour in half the egg mixture then layer in the cooked veggies. Scatter over most of the basil and spinach plus your cheese then top with the rest of the custard. Gently swirl with a spatula to mix and distribute veggies evenly.
- Bake Until Puffy and Set:
- Bake in the center of a 350 oven for about one hour. Check at forty minutes if it browns too much and cover loosely with foil. It is done when puffed at the center and barely wobbly when gently shaken. Let it rest five minutes before serving so slices hold together.
Pin
I always look forward to the pockets of gooey mozzarella in every slice. Once my nephew tried spinach for the first time in this dish and now asks for it every holiday brunch. This is the power of melted cheese and colorful veggies.
Storage tips
Store leftovers in an airtight container up to four days in the refrigerator. Frittata can be reheated in the microwave or a low oven until just warmed through. If making ahead for a gathering assemble everything except baking then bake when ready for guests.
Ingredient substitutions
Swap broccoli for roasted cauliflower or zucchini roasted sweet potatoes or peppers. Use goat cheese cheddar or Monterey jack in place of mozzarella. For a dairy free version sub in unsweetened plant milk and your favorite vegan cheese or skip the cheese entirely and add more spinach or sautéed mushrooms.
Pin
Serving suggestions
Serve warm or room temperature on its own or with a fresh arugula salad. I also love pairing it with toasted sourdough or cornbread and a little side of pickled onions for zip. In summer garnish with sliced cherry tomatoes or a spoonful of pesto.
Cultural and historical context
Frittata hails from Italy as a humble way to use up eggs and odds and ends of vegetables and cheese. It’s a cousin to the Spanish tortilla and French quiche but without a pastry crust or complicated steps. In my house frittata means relaxed weekend mornings and lingering conversation over coffee.
Recipe FAQs
- → Can I substitute different vegetables in the frittata?
Yes, you can easily swap in other cooked vegetables such as roasted squash, potatoes, asparagus tips, zucchini, or leafy greens. Just be sure to use about six cups total and season them beforehand for best flavor.
- → Which cheese works best for this dish?
While mozzarella creates a melty texture, you can use cheddar, jack, goat cheese, or combinations for varied flavor. Ricotta or sour cream adds creaminess to the custard.
- → How do I know when the frittata is fully cooked?
The center should be puffed and just set, with no excessive wobble. If it browns too quickly, tent loosely with foil after 30–40 minutes to prevent over-browning.
- → Can this be prepared ahead of time?
Absolutely! You may assemble the dish and refrigerate unbaked. Allow it to come to room temperature before baking, or bake ahead and reheat gently before serving.
- → What is the best way to reheat leftovers?
Reheat sliced portions in the oven at 300°F until warmed through, or microwave individual servings for a quick meal.
- → Is this baked dish gluten-free and low carb?
Yes, using the listed ingredients, it's naturally gluten-free and low in carbohydrates, making it suitable for various dietary needs.