This Easy Vegetable Frittata is so simple and quick to make. Its a perfect recipe for brunch or even a quick lunch or dinner. Just pair it with a green salad and a loaf of bread to complete the meal.
I made this dish as part of an easy Mother’s Day menu. Part of my reason for choosing frittata was because I needed to do something relatively fast. We’d been out to dinner quite late on Saturday and I hadn’t had any time to prep beforehand. I’m so glad I chose frittata — its almost mindless: just chop & sautee veggies, beat eggs and milk, dump over veggies, cook and finish in the oven for a minute. Done!
In fact, this was so easy to make and delicious (and pretty!), I may have to buy an oven-safe pan just so that I can add this to my weekly dinner rotation…and to weekend breakfasts too. If the fancy-sounding name and the idea of working with eggs sounds scary, calm down. This is essentially a gigantic omelette, but even easier to make because you don’t have to fold anthing.
I worked with a recipe I found on Allrecipes (can you tell I like this site?) and adapted it to what my mother had in the house. My version ended up having baby potatoes, green onions, garlic, spinach, fresh basil, tomatoes, and jack & colby cheeses. Of course, you can chance the ingredients based on your mood (or refridgerator contents).
Our full Mother’s Day menu consisted of:
– Vegetable Frittata
– Homemade cinnamon rolls with cream cheese icing
– Freshly squeezed orange/grapefruit juice (thanks to JiT and his muscles)
2 tablespoons olive oil
3 small red potatoes, thinly sliced
1 cup frozen spinach, thawed and drained
5 small green onions, sliced
1 clove garlic, crushed
4 leaves fresh basil, chopped
2 med tomatoes, diced
salt and pepper to taste
1/3 cup milk
1/2 cup shredded colby/jack cheese
Heat olive oil in a large, oven safe non-stick skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted. Add basil and tomatoes to combine.
In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with cheese and stir just a bit to combine. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs begin to firm.
Turn oven to broil and place skillet on top rack until frittata is golden browned and firm (watch closely to avoid burning). To serve, run an knife around the end of the pan to loosen then flip frittata onto a cookie sheet or other large pan….then immediately flip again onto platter. Garnish with additional basil if desired.
Did you do anything fun with your Mom over the weekend? And good recipes or stories to share?