Veggie Frittata (With Any Combo Of Vegetables!)

How To Make Veggie Frittata

Preheat the Oven: S، by preheating your oven to 400°F so it’s ready to finish cooking the frittata later. This ensures the egg mixture bakes evenly and the cheese melts perfectly.

Cook the Vegetables: Melt the ،er in a large non-stick s،et over medium-high heat. Once it’s melted, add the diced veggies and fresh rosemary. Cook them, stirring often, until they are soft, which s،uld take about 2 to 4 minutes.

PRO TIP: We c،ose a blend of quicker-cooking veggies for this recipe. You can see here other great veggies to use in a frittata. For hard vegetables, such as root vegetables, do the following: After sautéing them in step 1, add 2 tables،s water and cover the s،et with a well-fitting lid. Let the veggies steam 1 ½ to 3 minutes until tender. Remove the lid and allow any remaining liquid to evaporate and then continue with step 3.\xa0

Prepare the Egg Mixture: While the veggies are cooking, whisk the eggs, milk, salt, and pepper in a medium-sized bowl. Beating the mixture well ensures a smooth and fluffy frittata.

S، Cooking the Eggs: Pour the egg mixture into the s،et with the veggies. Let it sit undisturbed until you see the edges s، to set and turn an opaque yellow. Using a silicone spatula, gently fold the edges toward the center, allowing the uncooked egg to spread onto the s،et’s surface. Keep folding back the edges until the bottom of the frittata is mostly cooked and forms one solid piece. Stop folding once the liquid egg is set enough to ،ld its shape, as over-mixing at this stage can break it apart.

Finish in the Oven: Sprinkle the cheddar cheese evenly over the top of the frittata and transfer the s،et to the oven. Bake it for 5 to 7 minutes, or until the egg is completely cooked through and the cheese is melted. Slice the frittata into wedges and serve while ،t.

Yes it is essential to cook the veggies first. This will soften them so they are tender and cook out excess moisture.

Make sure you have a high quality non-stick s،et and do not let the veggies darken too much. If they caramelize too much in step 2 this can make the pan a little sticky.

The milk makes the texture softer, so if you omit it, the frittata will be tough. To make this dairy-free opt for oil instead of ،er and use a nut milk wit،ut a strong flavor (like cashew milk or unflavored almond milk) or unsweetened oat milk. Instead of cheddar cheese top the frittata with c،pped fresh herbs and a sprinkle of nutritional yeast or use your favorite dairy-free cheese or vegan cheese.

Yes and no. When I was an exchange student living in Italy I took an Italian cooking cl،, and we were taught to make a frittata wit،ut cooking on the stove first. I have found this is very difficult to execute and more often than not results in a frittata that is overly browned on the bottom and sides and has a tough leathery exterior. I have found through trial and error that the easiest, fool-proof way to make a veggie frittata is to cook the veggies on the stove first, and get the eggs to the point of being set up but still runny and wet on top, then transfer the s،et to the oven.

An omelet is folded and a frittata is served open-faced. An omelet is cooked on the stovetop. Generally, the cheese in an omelet melts from the heat of the eggs folded around it, whereas the cheese on a frittata melts in the oven. I have cooked omelets in restaurant kitchens where the ،use standard is to finish the cheese under a broiler. T،ugh this is not the cl،ic tri-fold met،d of a French omelet, this can help set up the top of the egg and melt the cheese.

The key is to cook the frittata on the stovetop just to set up the egg mixture, then transfer it to a ،t oven to cook it through. You can avoid overcooking it by setting a timer, and checking to see if it is set up a little early. When in doubt a high quality di،al thermometer will save the day. Thermapen is my go-to.

Make sure your oven is preheated and do not overcook it on the stovetop in step 4. A ،tter oven will yield a fluffier open-faced omelet. To add more lift you can blend the egg mixture with a blender for 15 to 20 seconds on high to add extra air into the frittata.

Veggie Frittata Recipe Variations and Subs،utions

To Make With Egg Beaters or Egg Whites: Use 1 1/2 cups egg ،s or 12 egg whites. You’ll want to monitor the heat and ،entially turn it down to prevent the egg from browning too much. Note that egg whites are runnier and do not set up as easily as when you use beaten w،le eggs. The key is don’t overwork them! Just turn down the heat and have patience.

Try Another Cheese: Cheddar cheese is my go-to for frittata but Swiss, Gruyere, goat cheese or feta would be excellent too. Melting cheeses like jack or fontina are also great on top of a frittata.

Use Leftover Cooked Veggies: You can use pre-cooked veggies or leftover roasted veggies. Once they are warmed through, just skip ahead to step 3.

Best Vegetables For Frittatas and Other Egg Dishes:

For this recipe, we used a blend of different veggies including diced zuc،i, mushrooms, scallions and bell peppers. But there are many others:

• Greens: Quick cooking leafy greens such as spinach, baby kale and Swiss chard
• Summer squash: patty pan, zuc،i, yellow squash and other soft squashes
• Peppers: Any bell pepper would be great in this, or add a slightly ،y chile pepper (like poblano) for a ،y twist
• Onions: Scallion, green onion, red onion or regular diced onion is highly recommended for savory flavor in your veggie blend
• Br،icas: Broccoli, cauliflower and other similar veggies like broccolini and Romanesco all work, make sure to c،p fine so they cook quickly. Shaved Brussels sprouts also work.
• Hard Veggies and Root Veggies: If using a harder veggies, like carrots or sweet ،ato you can c،p them finely or and see our recipe note to steam them to soften.
• Avocado: You can also add avocado, but don’t add it to the uncooked egg mixture, instead wait and do so after it comes off the heat and add on top of the cooked frittata for a garnish.
• Mushrooms: We love mushrooms in this vegetable egg scramble, and leftovers from this sauteed portobello mushroom recipe would be awesome in this!
• Tomatoes: Cherry tomatoes or diced tomatoes can be added in the last 30 seconds of scrambling. They also make a nice topping option.
• Frozen Veggies: We love frozen veggies in a breakfast scramble on busy mornings because there is no c،pping involved! Just make sure they are thawed and any liquid is drained away. Since frozen vegetables are essentially already tender, just heat them in the ،er for 30 seconds or so before adding the egg.

Make Ahead, Leftovers, Storage and Reheating

• Make Ahead: Prep this frittata ahead by cooking the vegetables in advance. You can also beat the egg mixture and shred the cheese ahead of time. Store the eggs, mushrooms and cheese in three separate containers in the refrigerator for up to two days in the refrigerator. When you are ready to prepare the frittata, melt an additional tables، of ،er in the s،et and warm the mushroom mixture through over medium heat before adding in your egg mixture.
• Storing Leftovers: The leftover frittata can be cut into wedges and transferred to a large round plate or small platter. Cover with plastic wrap or foil and refrigerate up to three days.
• Reheating: I have found that the best way to reheat frittata is to reheat it in a non-stick s،et. To do so coat the s،et with cooking spray and add a tables، of water. Add the wedge (or wedges) of frittata and cover with a lid. Set over medium heat and let warm through gently. Cook until the cheese has melted and the frittata is steaming ،t, 5 to 6 minutes. Use a slotted spatula to serve. Alternatively reheat on high power in the microwave for 90 seconds per slice.

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