Breakfast- Vegetable Frittata
Also known as Crust-less Quiche. This dish serves well hot or cold and is a good way to incorporate vegetables into breakfast or eggs into lunch or dinner!
My family called this type of meal a farmhouse meal because you can really make it of all different ingredients and it works well with leftover meats added in, or any vegetables of your choice. My mom always said we are going to you everything in the "farmhouse" for this one.
PREP 5mins
COOK 35mins
TOTAL 40mins
Makes 6 servings
YOU WILL NEED 10 large eggs or 2.5 cups of egg substitute 1/3 cup heavy cream, half-and-half or whole milk 1/2 teaspoon salt 1/4 teaspoon black pepper 1 cup (4 ounces) shredded cheese of your choice- I prefer cheddar for this recipe 1 tablespoon olive oil or canola oil 1/2 medium zucchini, sliced into thin coins 1/2 medium onion, sliced 1 medium red bell pepper, sliced
5 white mushrooms, chopped
1 Roma tomato, diced 1 1/2 cups packed baby spinach Chopped or torn fresh herbs ( I prefer parsley and green onions)
DIRECTIONS
Heat the oven to 350 degrees Fahrenheit.
In a medium to large bowl, whisk the eggs with cream (or milk) , 1/2 teaspoon of the salt, black pepper, and the cheese.
Heat the oil in an oven-safe skillet - I like to use a cast iron that is seasoned well for oven baking.
Add the zucchini, mushrooms, onions, and bell pepper. Cook until the onions are soft and the zucchini, Mushrooms and bell peppers are cooked; about 5 minutes.
Season with salt.
Add the spinach. Cook the spinach until it is slightly wilted.
Turn the heat to low.
Stir the eggs once again and pour into the skillet. Fold the cooked vegetables into the egg mixture in the pan. Make sure the eggs are well incorporated into the vegetable mixture.
After about a minute the eggs will show signs of setting around the edges of the skillet. This means it it time to bake. Do not over cook eggs on stove top.
Bake for 20 to 30 minutes, until the eggs are barely set and the frittata jiggles when you move the pan slightly. You are not looking for a brown top, just one that looks cooked and barely set.
Let frittata sit for about 5 min.
Slice into pie slices.
Serve the frittata hot or cold with fresh herbs on top.
