Veggie Frittata for Beginners

This post is for you, dad.  Thanks for reminding me I need to get back to posting on Forks and Folly.  I hope this Veggie Frittata recipe makes it to your breakfast table one day soon. 

My kids have suddenly developed an interest in cooking with their momma.  Yep, pandemic-life has resulted in desperate measures to stay entertained.  While Will (9) is mainly requesting dessert recipes, Graham (12) is wanting to learn the basics.  And, since he’s learning from me, we’re starting with eggs, and our super-easy Veggie Frittata is about as basic as you get.

I love a frittata, which is basically an omelet without the hassle of flipping it over and hoping it stays in tact.  There are several frittata recipes on my blog, but this Veggie Frittata is one of my faves.  I like starting my day off with a veggie-loaded meal.  And now, so does Graham.  #momwin

Keys to Veggie Frittata to Success

I’m starting off with raw veggies and cooking them before adding the egg mixture in this Veggie Frittata recipe, but leftover veggies are just as good – and even easier to incorporate in this recipe.  Great add-ins include leftover roasted potatoes, broccoli, carrots, mushrooms, and Brussels sprouts.  

Select the right size pan.  If you have 3 eggs or more, you’ll want to use a 12″ pan.  I have a 14″ skillet that I use when making a frittata for a crowd. This is the one I have; it’s pricey but totally worth it.  

Once you get your veggies cooked (or reheated in the pan if you’re starting with leftovers), you need to take the pan off the heat for a few seconds and allow it to cool down.  Before you add your eggs to the pan, you want to make sure it’s a solid medium-low temperature.  This prevents the egg from burning on the bottom of the pan and ensures your veggie frittata is consistently cooked.

When you transfer your frittata to the oven, be sure to keep an eye on it!  It’s going to go from undercooked to perfect to overcooked in a matter of minutes.  As soon as you see your frittata begin to puff in the oven, pull it.  In fact, I like to lean on the side of caution on this one.  It’ll cook a little longer once you remove it from the oven.

This Veggie Frittata is great right out of the oven, but is also awesome served at room temperature.  Feel free to make this recipe in advance of a brunch if you don’t want to be in the kitchen while hosting.

What to Serve with a Veggie Frittata

Hosting a breakfast or need to make a bigger meal out of your Veggie Frittata?  Bacon Candy is ALWAYS a win.  This Winter Fruit Salad will also pair perfectly with our Veggie Frittata for a holiday brunch.  And, if you want some thing savory to serve with your frittata, these Kale Chips are always a crowd favorite.

Veggie Frittata Recipe

Veggie Frittata for Beginners

Yield: 4

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Our Veggie Frittata for Beginners is the perfect recipe for new cooks, including kids. Not only is it super easy to make, but you can easily adapt the ingredients to what you have on hand.

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Ingredients

• 1 ½ cup broccoli florets
• 2 Tbsp. olive oil
• ¼ onion, chopped
• 2 garlic cloves, minced
• ½ cup zucchini, chopped
• 1 cup cherry tomatoes
• 1 ½ tsp. dried Italian seasoning
• 4 eggs
• ¼ cup water
• 1 ½ Tbsp. basil, chopped, optional
• 1 ½ Tbsp. parmesan cheese, grated, optional
• Salt and pepper, to taste

Instructions

1. Preheat the broiler to low.
2. In a small bowl, add broccoli and 2 Tbsp. of water. Cover and microwave on high for 1 ½ minutes.  Drain and set aside.
3. In a large sauté pan on medium heat, add olive oil, onion and garlic. Sauté for 1-2 minutes.  Add zucchini, tomatoes and broccoli. Sauté for 3-4 minutes.  
4. In a small bowl, add eggs and water.  Beat with fork until combined.  Stir in Italian herbs. Reduce the heat to medium low and allow the temperature to settle, then pour the egg mixture over vegetables. 
5. Cook for 3-5 minutes.  Once the eggs begin to cook around the edge of the pan, lift edges with a thin spatula and let the liquid eggs settle at the bottom of the pan.  
6. When you begin to see cooked egg in the middle of the pan (you'll see some egg curds begin to form), place the pan in top third of the oven. Cook the frittata until it is slightly puffy. About 1-2 minutes, but keep an eye on it. Each broiler is different.
7. Remove the pan from the oven. If you skillet has a handle, put an oven mitt over it so you don't accidentally grab it. Cut into fourths and garnish with basil and parmesan, if desired. 
8. Serve hot or at room temperature.

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