Country Vegetable Frittata
Published by Harmony Books, a division of Crown Publishers, Inc.
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
One Pot MealYes
Taste and TextureCheesy, Chewy, Herby
- 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
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.
Preheat the broiler.
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.
Place the skillet under the hot broiler and cook until golden and sizzling, about 2 minutes.
Cut into wedges and serve the frittata hot from the skillet or at room temperature.
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