A healthy breakfast option, a quick snack, or maybe a satisfying lunch paired with a crisp salad, this veggie frittata is all of that. Feel free to use whatever vegetables and greens you have on hand. Just don’t skip the thinly sliced red potatoes, a scattering of your favorite cheese and a sprinkling of fresh herbs. I’m hosting a brunch in a few weeks, and this frittata will be on my menu!
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 3 red potatoes, sliced 1/4 inch thick
- 1 red onion, thinly sliced
- 1 zucchini, cut into 3/4 inch rounds
- 1 red bell pepper, cored, seeded and diced
- 1 cup firmly packed spinach or baby kale, rinsed, drained and stems removed if needed
- 10 extra-large eggs
- 1 cup grated Gruyere, Swiss cheese or cheese of choice (I used freshly grated Parmesan cheese)
- Salt and freshly ground pepper, to taste
- 1/4 cup cream cheese (optional)
- 1 tablespoon chopped fresh rosemary
Pre-heat the oven to 400 degrees. Heat the olive oil and butter in a 12-inch skillet over medium-high heat. Add the potatoes and onion and cook 10 to 12 minutes, stirring occasionally until light brown and crispy.
Add the zucchini and are bell pepper and cook 3 to 4 minutes more, stirring occasionally, until the zucchini is lightly cooked but still crunchy. Add the greens and cook for about 1 minute, until the greens wilt.
Whisk together the eggs, cheese, salt and pepper in a bowl and pour over the vegetables. Remove the skillet from the heat and gently shake the skillet to distribute the eggs evenly through the mixture. If using the cream cheese, divide it into 1/4 inch pieces and distribute evenly over the top of the egg mixture. Sprinkle with rosemary.
Bake 12 to 15 minutes, uncovered, just until the eggs set. Remove from the oven, cut into wedges, and serve immediately or let it cool and serve at room temperature. The frittata can be made up to 2 hours in advance.
Source: Foster’s Market