A frittata perfect for Easter morning with all the spring veggies plus protein to keep you satisfied all morning
I love frittatas. Anything goes in a frittata - onions, peppers, carrots, mushrooms, asparagus, greens,... you get the idea.
Just throw whatever you have in the pan before you add the eggs.
It's perfect for Easter morning because it is low in sugar and packed with veggies. Since I'll probably be snacking on some candy later in the day or maybe a few peanut butter eggs I like to know I started my day off on the right foot.
This frittata also provides some good protein to keep your brain sharp and ready to find that golden egg - or silver in my case. Always silver. Either my sister or brother in law gets the gold. Sneaky little devils...
Anyways...that frittata...
It takes about 30 minutes hands-on time including chopping, sautéing the veggies, and then standing there while it cooks on the stove.
You can walk away after you stick it in the oven, but don't forget to set a timer! I'm notorious for walking away and getting lost in another project, and before I know it, whatever is in the oven is a wee bit crispy {not in a good way}.
That's what a good sense of small is for... smelling when food is getting a little more done than I'd like it to be, right? I guess it's not just for telling people they smell bad 😉 {that's funny if you knew me as a small child... 95% chance I told you at least once that you did not smell like roses}
Well, this frittata almost joined the group of recipes I've made that are still edible {thanks to my super human nose} but burned enough that I can't take pictures of them.
Luckily, it didn't. Close call though, which is kinda pathetic because I was literally watching it cook because I had the oven door cracked to make sure I didn't burn it & because I was cold {I refuse to turn the heat back on! It's almost April!}
You don't have to broil it but I like that the cheese gets all bubbly & has a little golden color after you broil it.
So make this on Easter morning or for dinner or for any morning. It reheats well and also freezes well.
Vegetable Frittata
Ingredients
- 1 tablespoon oil or butter
- 1 onion chopped
- 1 bell pepper chopped
- 2 carrots chopped
- 4 oz mushrooms chopped
- ½ lb asparagus chopped
- ¾ teaspoon salt divided
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon garlic powder
- 5 eggs
- ⅓ cup milk
- ¼ teaspoon hot sauce
- ¼ teaspoon black pepper
- 2 oz Gruyere Swiss, or Parmesan cheese, shredded
Instructions
- Preheat oven to 400°F
- In an oven-safe 10 inch skillet, heat the oil or butter over medium heat. Add the onions, bell peppers, and carrots and saute for about 5 minutes.
- Stir in the mushrooms and asparagus. Season with ½ teaspoon salt, the crushed red pepper flakes, and the garlic powder. Cook until the mushrooms release their juices, about 5 minutes.
- Meanwhile, in a medium bowl, whisk together eggs, milk, hot sauce, black pepper, salt-free seasoning, and remaining ¼ teaspoon salt. Set aside.
- Once the mushrooms have released their juices, turn the heat to medium-low. Spread the veggies in an even layer, and pour the egg mixture over the veggies. Move the pan around the get the eggs to cover the veggies. Cook for 10 minutes over medium-low heat.
- Sprinkle the frittata with cheese. Transfer skillet to the preheated oven and cook for 5-10 minutes depending on how done you like your eggs. If desired, turn the oven to broil and broil for about 2 minutes until cheese is bubbly and golden.
- Take out of oven and let sit for about 5 minutes before cutting into wedges. {Be careful, the skillet and handle will be really hot!!}
Oh and if you're worried that I leave foods unattended often, you need not be. First, I don't leave food very often, mainly because I'm cooking 3-6 things at once so I'm in my kitchen for hours at a time. Second, before I go to sleep every night and before I leave my apartment, I check my oven & stove at least 4 times. At least...
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