Easy vegetable frittata recipe
For make-head breakfast (or breakfast for supper), consider a simple frittata to please your family. It is an excellent and filling meal. You can switch up the vegetables to use what you have, and it reheats well for the next morning.
This frittata is best baked in a 10″ cast iron skillet so it can be transferred directly from stovetop to oven. I like an “omelet-size” skillet as it makes a frittata of the perfect size.
Gluten free vegetable frittata recipe
- 12 eggs
- 230 grams chopped spinach
- 50 grams broccoli spears, chopped
- 50 grams cauliflower spears, chopped
- 75 grams onion, diced
- 1 red or yellow bell pepper, diced
- 5 grams basil
- 5 grams diced garlic
- 3 grams teaspoon cumin
- 3 grams salt
- 3 grams parsley
- 5 mL lemon juice
- Oil for skillet
Preheat oven to 350 degrees F. Also, begin preheating your skillet on the stovetop after greasing the pan. Be liberal in greasing the pan to ease removal of the frittata once it is baked.
Once the skillet is ready, throw in all the vegetables, spices, and lemon juice. Sauté until cooked. While that is cooking, beat eggs in a medium bowl until combined.
When the vegetables are ready, pour the eggs into the skillet and mix quickly with the vegetables. Cook on the stove for five minutes (until edges are firm).
Transfer skillet into hot oven for 30 minutes, or until baked.
Remove from skillet by sliding a knife under the edge of the frittata, and plate.
Serves: 12 to 16 pieces, depending on how it is cut.