Vegetable Frittata
Ingredients
Vegetable Filling
-
16
ounces
broccoli
-
1
unit
onion or leek, diced
-
1–2
tablespoons
olive oil
-
1
unit
red bell pepper, diced
-
8
ounces
mushrooms, sliced
-
pinch
unit
salt
-
pinch
unit
pepper
Frittata Custard
-
12
large
eggs
-
1
cup
ricotta or sour cream
-
1
cup
heavy cream or sour cream
-
½
teaspoon
salt
-
½
teaspoon
pepper
Herbs and Cheese
-
½
cup
fresh basil
-
1–2
cups
chopped baby spinach
-
1–2
cups
grated mozzarella or other melty cheese
Instructions
- Preheat the oven to 350°F.
- Prepare the vegetable filling by cutting the broccoli into small florets and steaming until tender. Sauté the onion or leek in olive oil, then add the peppers and mushrooms, seasoning with salt and pepper until tender.
- For the custard, whisk or blend the eggs with the ricotta, cream, salt, and pepper.
- Grease a 9x13-inch baking dish or 12-inch skillet. Pour half of the egg mixture into the bottom, add the cooked veggies, basil, spinach, and cheese, then pour in the remaining egg mixture.
- Bake in the oven for about 1 hour, checking at 30-40 minutes and tenting with foil if it gets too dark.
- Let the frittata stand for 5 minutes before serving.
Nutrition Facts (estimated)
Servings
8-10
Calories
339
Total fat
23.4g
Total carbohydrates
12.2g
Total protein
21.3g
Sodium
511.8mg
Cholesterol
328.4mg
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