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Country Vegetable Frittata

Updated May 30, 2017

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Cookbook

The Weekend Kitchen: Menus and Recipes for Relaxed Entertaining and Family Fun

Published by Harmony Books, a division of Crown Publishers, Inc.

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Country Vegetable Frittata
Country Vegetable Frittata
This image courtesy of Cookstr

Editor's Note: Nothing says "brunch" quite like a hearty egg dish! This recipe for Country Vegetable Frittata has it all, with plenty of eggs, cheese, and fresh vegetables in the ingredients list. You'll only need one ovenproof skillet to prepare this easy egg dish recipe, which will be great news for anyone who has to wash the dishes after the meal. You'll have a great start to the day when you include this filling and no-fuss frittata in your menu. If you'd like to try a few twists on this recipe, then make sure to check out the authors' suggested variations following the instructions. 

Serves4 to 6

Cooking MethodSauteeing, Skillet

Easy

Kid FriendlyYes

One Pot MealYes

MealBreakfast, Brunch

Taste and TextureCheesy, Chewy, Herby

Ingredients

  • 1 large onion, thinly sliced (about 1 1/2 cups)
  • 1 each medium-size green, red, and yellow bell peppers, cored, seeded, and cut into julienne strips (about 2 cups)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 8 eggs
  • 3 tablespoons milk
  • 1/2 teaspoon dried thyme leaves
  • Salt and freshly ground black pepper, to taste
  • 1/3 cup freshly grated Parmesan cheese

Instructions

Cooking Instructions

  1. Sauté the onion and bell peppers in the olive oil in a large ovenproof skillet over medium heat until slightly caramelized, about 25 minutes. Add the garlic and cook an additional minute.

  2. Preheat the broiler.

  3. Whisk together the eggs, milk, thyme, salt, and pepper. Pour the mixture into the pan and cook over low heat until the bottom is set, 3 to 4 minutes. The top should still be moist and creamy. Sprinkle the eggs with the Parmesan.

  4. Place the skillet under the hot broiler and cook until golden and sizzling, about 2 minutes.

  5. Cut into wedges and serve the frittata hot from the skillet or at room temperature.

Variations

Broccoli: Omit the peppers and onion. Instead, sauté scallions and garlic in butter. Add 2 cups of broccoli florets. Season with red pepper flakes.

Mushroom: Omit the peppers. Cook the onion until translucent, add 1 cup sliced mushrooms, a splash of dry sherry, and a pinch of tarragon. 

Copyright 1992 Joanne Lamb Hayes and Bonnie Tandy Leblang

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Jesse NC

May 23, 2017

I hadn't tried a frittata before and my opinion after this one is positive. This would be a good breakfast when company is over.

Helga Pataki

May 23, 2017

I thought this was pretty good! I actually liked the sweetness of the peppers. I did add a little hot sauce on the side, but found I didn't need much because I enjoyed the dish as is.

Nina Cabina

May 23, 2017

Next time less green peppers and perhaps some spicy heat. Was too sweet (peppers) and not enough heat flavor. Scallions? Lil habanero pepper?

bambakes7

May 23, 2017

I thought it was good, but I agree with Nina Cabina; this recipe could have used a bit more spice.

amatlin

May 23, 2017

This frittata was the perfect morning bite. I loved the addition of all the vegetables and the texture was just right. I think it is a great recipe to make ahead and reheat throughout the week.

jamieegee

May 23, 2017

This was not bad or good. It was very mediocre. I love eggs for breakfast and this could have used a little more flavor. Maybe it's just because I'm addicted to hot sauce.

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