Veggie Frittata

An easy weeknight meal!

Delicious Veggie Frittata on The Creekside CookWhen you have a lot of chickens, a meal made from eggs is a no-brainer. Though there are times when our customers run us right out of eggs, usually we have a dozen or two in the fridge. And the rest of the ingredients are things most people probably always have on hand.

And if you don’t?

Or maybe your family doesn’t like the veggies in the recipe?

That is not a problem – you can switch just about everything in here around to suit your taste, and what you have on hand.

Larry is not a fan of the whole “Breakfast for Dinner” idea. In his mind, eggs, pancakes, waffles, bacon and sausage should rightly be consumed at the start of the day, not the end. Over the years, I have convinced him that a veggie frittata is a perfectly acceptable dinner. I did that mostly by plopping it on the table and saying “here’s your dinner”. He never argues with that sentence, and now concedes that I was right the whole time.

Seriously though, this is a great family meal – ready in no time, balanced with lots of protein and all the veggies you want to cram in there. It is infinitely adaptable – switch out the veggies, the cheese, even add some bacon or sausage if you’re feeling like it.

And while the cast iron skillet, and a hot oven definitely speed things along, any oven safe skillet will work. In fact, you can do the whole thing right on top of the stove, and I have included that adaptation in the recipe, below.

Veggie Frittata
Author:
Recipe type: Eggs, Breakfast, Dinner
Serves: 3 - 4 servings
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 teaspoons butter, divided
  • 2 teaspoons olive oil, divided
  • 1 medium waxy potato [Yukon Gold, Red Bliss, etc.]
  • 1 large broccoli crown
  • ½ medium sweet red pepper
  • ½ medium onion
  • kosher salt and fresh ground black pepper
  • 6 large eggs
  • ¼ cup milk, any kind
  • ½ cup crumbled feta cheese [or 1 cup shredded sharp, jack or colby cheese]
Instructions
  1. Preheat the oven to 400º
  2. Prep the veggies first: slice the potato in quarters and then cut into ¼ inch thick slices [if potatoes are small, just slice], separate broccoli florets, and slice across into ¼ in slices, slice peppers and onions into ¼ inch strips.
  3. Use an 8 inch cast iron skillet [directions for other methods, see notes at the bottom], and place it oven a medium high flame.
  4. Add 1 teaspoon each of the butter and oil - when the butter is melted, swirl to coat bottom of the pan, and reduce the heat to medium.
  5. Add the potatoes in a single layer, and cook about 5 minutes. Add remaining veggies, and saute, stirring every couple minutes, until they are tender-crisp. Season lightly with a sprinkle of kosher salt and a few grinds of black pepper.
  6. Crack the eggs into a medium bowl, add the milk and ¼ teaspoon kosher salt, plus a few grinds of pepper - whisk until well combined.
  7. Gently pour the eggs evenly over the vegetables.
  8. Cook over medium for a couple minutes to set the bottom.
  9. Sprinkle the cheese over the top, and place in the preheated oven.
  10. Cook until the eggs are set and somewhat puffed.
  11. Switch on the broiler, and brown the top for a couple minutes [optional].
  12. Remove to a hot plate, cut in wedges and serve.
  13. Refrigerate leftovers - reheats well.
Notes
*No cast iron skillet? You can use any oven safe skillet, though it will take a little longer - leave it on the burner for 5-7 minutes before putting in the oven.
You can skip the oven entirely, if you wish - after adding the eggs, stir gently to distribute cooked from the bottom. After 5 or 6 minutes, sprinkle cheese over the top, cover with a well fitting lid, and cook until the center is set, and the cheese is melted.

 
This is not only a very nice dinner, but it makes a great breakfast for a crowd. You can increase everything, and use a bigger skillet. You can reheat wedges of this veggie frittata for quick breakfasts through the week, and it is perfect for a dish to pass brunch situation, because it tastes great, even at room temperature.
Iron Frying Pans make a Great Veggie Frittata on The Creekside CookJust wrap the leftovers and stick them in the fridge for later enjoyment – it will keep for at least 3 or 4 days.Recipe for Veggie Frittata on The Creekside Cook

You can find good cast iron skillets in most hardware stores, as well as major retailers.
OR – on Amazon: 8 inch cast iron skillet.
Set of 3 sizes.
You do need to take good care of them, keeping them oiled, but after a little use, they become just about non-stick.

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Donalyn/The Creekside Cook

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