Veggie Frittata
It’s the Freakin’ Weekend Veggie Frittata
(I also enjoy 90s-00s R&B)
((but also, R.Kelly is now a convicted rapist, you heard it here))
Have an Eggs-tra Special Day!
This lazy Sunday pleaser is also a STELLAR recipe to be made in the *gasp* cast iron skillet! Yup. Again, with that damn thing. Two recipes in 1 week?! – woooowwww.
Sauteed veggies, fluffy eggs, gooey cheese, hints of herbs….it all comes together. In less than 30 minutes! Boasts to be a tad on the healthier side too – literally a crust-less quiche, if you will. The greatest thing about Frittatas, is they are so flexible when it comes to the ingredients. Veggie, Cheese, Meat, Combo – the possibilities are endless!
My husband & I live for the weekends (I mean shit, who doesn’t?) and this Frittata always hits the spot. We particularly enjoy making this Veggie Frittata (because, healthy) and making a side of Maple-Chipotle Bacon (because, balance) in the AirFryer while this Frittata cooks in the oven – so quick & easy, yet so satisfying.
Nobody likes a huge mess to clean up after on the weekends – this is certainly the recipe for you. 1 pan, 1 cutting board, 1 bowl – das it. We are simple humans but obviously crave the finer things in life – my Veggie Frittata brings it home without killing the vibe in the process.
The only thing I’ll stress is – just take a damn extra few minutes to shred your own cheese. I mean it. Fresh-shredded cheese changes the whole game & brings it to a whole ‘nother level. *insert Ina Garten here* -- “if you can’t shred your own cheese, store-bought is fine.” BUT JUST DO IT.
Make this Frittata in your PJs, with a glass of Champagne in your hand, while softly blaring classical music – can you imagine? We do. At least once a month. It still hasn’t gotten old. Perfect for summer because you don’t have to turn on your oven too high or too long, perfect for fall because you can get creative & use seasonal veggies, and always perfect for winter because it is still gives you that cozy breakfast feeling!
We have made this frittata for both friends & family visiting from out of town & it’s always SUCH an impressive show. It’s almost like an omelette, but without that shitty-anxiety-inducing *flip* in the pan. Getting fancy with your ingredients wouldn’t hurt, either. Shit, I dream of doing mushrooms, leeks & Gruyere cheese but Chris isn’t a fan….of mushrooms or leeks. MEN. *eyerollllll*
Ingredients
· 5 large eggs
· 2 TBS Oil
· 1 TBS of each -- dried basil, dried oregano, dried chives
· 1 TSP each -- S+P and garlic powder
·½ TSP Smoked Paprika – my *secret ingredient!*
· ½ cup fat free half & half (any milk works, too – but eww not skim)
· ½ cup, each, of the following veggies : (or more if you’d like!)
o Broccoli florets, diced small
o Shallot, diced small
o Red or Yellow bell pepper, diced small
· 4 oz shredded cheese (your choice, we love Gouda or Pepper Jack!)
· Dollop of plain Greek Yogurt
Instructions
· Preheat your oven to 350 degrees.
· Preheat your cast iron skillet (we use the 10”) on medium-low ((or any other oven-safe skillet!))
· Gently roll the oil around in the pan (we use canola)
· After a minute or two, combine all your veggies into your cast iron & stir.
· As your veggies cook, whisk your 5 eggs, half & half, and spices together in a separate bowl.
· Once your veggies have softened, (it doesn’t take long, maybe 5 minutes) slowly & gently shake your pan to disperse them evenly at the bottom of the pan – turn off the heat.
moar Instructions…
· Pour your egg mixture over your veggies & poke down the veggies so they are fully submerged under the eggs.
· Sprinkle your choice of cheese onto your egg mixture & be sure to also poke down the cheese into the egg mixture so it won’t burn.
· Place your entire skillet into the oven & bake for 15 - 18 minutes.
· Your eggs should be golden & set – hardly jiggling at all. Cheese should be melty & the veggies should still look soft & pillowy.
· Allow your Frittata to cool afterwards for 5 minutes – this will help the eggs not stick to the bottom of your cast iron skillet & become a big ol’ mess.
· After serving, add your dollop of sour cream, salsa, avocado, extra cheese?! –whatever else you like & ENJOY!
Near & Dear
This Frittata recipe is near & dear to me for so many reasons. Firstly, because I always use my Mamaw’s cast iron skillet she gifted me. Secondly, I made this Veggie Frittata on damn-near repeat when we first moved into our new home because it was quick, easy & filling – so it gives me fond memories of eating a meal together & unpacking our home together while still being able to enjoy our weekend.
((ALSO DOUBLE YOLKS ARE GOOD LUCK — YEEEEE!!))
Make this Veggie Frittata for someone special – yoself. Then maybe share it with someone else! I hope y’all enjoy this recipe, & if you didn’t – then same.
Thanks for stopping by!
I appreciate you stopping by! If you loved it, I’d love to hear from you.
If you hated it, then same.
Have a great day & look for my next entry!
© 2021 Cookin’ & Cussin’
