Vegetable Frittata Recipe (Oven)
Total Time
1 hour and 35 minutes
Prep Time
35 minutes
Cook Time
1 hour
Rating
5 out of 5 stars
(34)
Ingredients
8 servings
- 16 ounces broccoli (see notes)
- 1 onion or leek, diced
- 1-2 tablespoons olive oil
- 1 red bell pepper, diced
- 8 ounces mushrooms, sliced
- pinch salt and pepper
- ——–
- 12 large eggs
- 1 cup ricotta (or sour cream)
- 1 cup heavy cream (or sour cream)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- ———
- 1/2 cup fresh basil (save some for garnish)
- 1-2 cups chopped baby spinach
- 1-2 cups grated mozzarella (or other melty cheese- cheddar, jack, or crumbled goat cheese)
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Preparation
Step 1
Preheat oven to 350F
Step 2
Make the veggie filling
Step 3
Cut the broccoli into small florets and steam until just tender, let cool. At the same time, saute the onion or leek in olive oil, 3-4 minutes, over medium heat. Add the peppers and mushrooms and season with salt and pepper. Keep sauteing until tender.
Step 4
Make the custard
Step 5
While the veggies are cooking whisk (or blend in a blender) the eggs with the ricotta, cream, salt and pepper. ( Most any combo of ricotta, sour cream and cream will work here- 2 cups total.)
Step 6
Assemble the frittata
Step 7
Grease a deep 9 x 13-inch baking dish or 12-inch skillet. Pour 1/2 of the egg mixture in the bottom. Add the cooked veggies (you should have roughly 6 cups). Add the basil, spinach and cheese and pour in the remaining egg mixture. Give the veggies and little swirl so egg mixture is incorporated.
Step 8
Bake
Step 9
in the middle of the oven until the center is puffed and the frittata is nice and golden about 1 hour. Check at 30-40 minutes and tent with foil if getting too dark.
Step 10
You’ll know frittata is done with it puffs slightly at the very center and is not too wobbly.
Step 11
Let stand 5 minutes before serving.
Step 12
Leftovers keep 4 days in the fridge.
Step 13
Save recipe for the next time?
