What was the inspiration for this vegetable frittata recipe?
Why did I come up with this vegetable frittata recipe? Well, one of my favourite ways to prepare eggs, is to make an omelette. Omelettes are low calorie thanks to their few ingredients so definitely a dish that earns the “healthy, hearty and wholesome” title. You can put pretty much any fillings you want in an omelette from spinach and mushrooms to ham or bacon and of course every good omelette must have a good sprinkle of cheese, that ingredient, in my opinion, is as compulsory as the eggs! The trouble with omelettes is that they can be so fiddly to cook, especially if you’re making a large one. If you’re not gentle enough when moving the egg around you will end up with scrambled eggs, but if you try to play it safe and not move the egg at all the bottom will burn. Burnt egg does NOT taste good. And then, if all of that wasn’t enough, you have to flip half of it over to fold it in half without messing it up or burning yourself, for such a simple sounding meal it can be quite a palaver. That’s why I was so relieved when, many years ago, I realised that a frittata has exactly the same ingredients but without the messy cooking method. Frittatas are baked, yes that’s right, chuck it all in a dish, bang it in the oven and walk away…happy days! This vegetable frittata serves 2 so don’t forget to adjust the ingredient quantities If necessary. Don’t forget to subscribe and follow me on socials so that you never miss any of my healthy recipes for weight loss.
Do you have a diet restriction?
This recipe is great for the following diet restrictions:
- Dairy Free
- Gluten Free
- Nut Free
- Low GI
Step 1: Crack the eggs
Firstly, crack your eggs and beat them in a bowl with a fork. To this, add a pinch of salt and pepper and if you like your omelette cheesy then you can add 1 tbsp of parmesan and mix well. Put this to one side.
Step 2: Prepare the veggies
Next cut up and prepare your fillings, I chose red pepper, spinach, courgette and tomatoes but feel free to switch these up to suit your preference baring in mind what should be pre cooked and what doesn’t require much cooking time so it can go in raw. I cut my pepper and courgette into small chunks and transferred them to a preheated wok to cook and soften for 10 minutes before removing. I always buy my spinach pre cooked and frozen so all i needed to do was defrost 2 cubes in the microwave for 1 minute. The tomatoes I wanted to use on top so I cut them in half and set them to one side.
Step 3: Bake the vegetable frittata
Transfer your beaten eggs to an oven proof dish, mine is around 8” square. You can then mix in your pre cooked vegetables and any other fillings you want to add and top with tomatoes. Then of course, the best ingredient: Cheese! Sprinkle your grated cheese on top and place in a preheated oven for 15 minutes until the vegetable frittata has fully set and is cooked all the way through. As with a cake, a fork/knife/toothpick should come out clean. Serve with salad to complete the meal.
1. Mediterranean Delight
Add a Mediterranean twist by incorporating black olives, feta cheese, and a sprinkle of dried oregano to the egg mixture. This variation brings a burst of flavor reminiscent of a Mediterranean-style frittata.
2. Pesto Paradise
Infuse a burst of fresh herbaceousness by swirling a spoonful of basil pesto into the beaten eggs. This addition elevates the overall taste of the frittata and complements the vegetables.
3. Spicy Southwest
Transform your veggie frittata into a Southwest-inspired dish by adding diced jalapeños, black beans, and corn to the mix. Season with cumin and chili powder for a zesty and flavorful kick.
4. Goat Cheese and Herbs
Create a sophisticated flavor profile by crumbling goat cheese into the egg mixture. Add chopped fresh herbs such as chives or parsley for a delightful herby finish.
Frequently Asked Questions (FAQ)
Can I use different vegetables?
Certainly! Feel free to customize the frittata with your favorite vegetables. Bell peppers, mushrooms, or asparagus can be excellent additions or substitutions.
Can I make this frittata ahead of time?
Absolutely! Prepare the frittata mixture in advance and refrigerate. When ready to bake, simply pour the mixture into the ovenproof dish, top with tomatoes and cheese, and bake as directed.
What’s a good side dish for this frittata?
Serve the frittata with a side salad, crusty bread, or roasted potatoes for a balanced and satisfying meal.
Can I use different cheeses?
Yes, you can experiment with various cheeses to suit your taste. Try using feta, Swiss, or pepper jack for unique flavor combinations.
Can I cook the vegetables in advance?
Certainly! Cook and chop the vegetables ahead of time, making the final assembly quick and convenient when you’re ready to bake the frittata.
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