Mixed Vegetable Frittata

Simply put, a frittata is a thicker baked omelette and serves many people and can have a lot more filling. A frittata is one of the easiest egg recipes to make and can be made with so many different fillings. I chose to make a mushroom, asparagus and spinach version with parmesan cheese. You can make frittatas many different ways: you can cook it 90% in the pan and finish it under a broiler or you can cook it completely in the oven. I chose to make a middleground version by cooking it around 50% in the pan and then transferring it to a preheated oven. Feel free to make this recipe your own by customizing the fillings. This recipe is also perfect for brunch as it feeds many people and does not take a lot of time or skill. It pairs beautifully with salads, juice and breads. 

Serves 4

Ingredients:

  • 10 eggs
  • ¼ cup milk or half-n-half
  • 1 tb oil
  • 1 ½ tbs butter
  • ½ onion, thinly sliced
  • 10-15 mushrooms, sliced
  • Handful of asparagus, chopped into ½ inch segments
  • Large handful of spinach, roughly chopped
  • ⅓ cup shredded cheese of choice
  • 3 oz grated parmesan
  • Salt and pepper to taste

Procedure:

  • Preheat your oven to 350 degrees
  • Meanwhile, preheat a pan on high heat and when hot, add the oil along with the mushrooms and onions
  • Cook for 2-3 minutes and then add the asparagus pieces
  • Continue sauteing for 4-8 minutes or until the mushrooms are brown and the asparagus is tender and then add the chopped spinach and cook for another minute until the spinach is wilted
  • Transfer the vegetable mixture to a bowl
  • Whisk the eggs and dairy in a separate bowl until homogenous
  • Wipe the pan and place on medium low heat
  • Melt in the butter and add in the egg mixture and vegetables
  • Continue moving in the pan until the mixture is around 50% cooked
    • Small curds should form but the overall mixture should be liquid
  • Incorporate the cheese(reserve some for the top) and seasonings into the mixture
  • Top the mixture with the remaining cheese and parmesan
  • Bake at 350 until the eggs are set and the cheese is melted
    • For me this took around 15 minutes, but you should check the frittata often
  • Remove from the oven and serve when hot

Chef’s notes

  • A frittata can be made with so many different fillings. Use your imagination; you can add peppers, meats and different kinds of cheeses. I used a cheddar-jack blend but feel free to use any desired cheese
  • Once the frittata is in the oven, check it often. Don’t rely on a set time, as everyone’s oven is different and the amount of time you cooked it on the stovetop is different. 
  • I used an oven-proof nonstick pan to allow for easy removal. If you use a steel or cast iron pan, make sure u add more butter so that the eggs won’t stick.

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