Sunday, August 5, 2012

Vegetable Frittata


If you ask me, the perfect vegetable frittata is airy and fluffy on the inside with a crispy, browned cheesy top, and bursts of flavor from the charred veggies in every delicious bite. Frittatas are surprisingly easy and quick to make and you can vary the veggies and cheeses you select, as almost any will do.

Today I used onions and sun-dried tomatoes because that's what I had on hand; and my beloved Parmigiano Reggiano, because you can never go wrong with that. If I'd pre-planned, I would have also added thick sliced fresh mushrooms, chunks of garden-ripe tomatoes, and perhaps some sliced zucchini, too. Oh, and creamy goat cheese would have been amazing, also!

Anyhoo, I used what I had on hand and it worked out juuuuust fine. I also leaned on this Alton Brown recipe for general guidance because it had been a strangely long while since the last time I had made a frittata. I will not make that mistake again. Frittata Friday anyone?

Vegetable Frittata
serves 4
ready in about 20 minutes

Ingredients:
1 Tablespoon butter
1/2 medium-sized onion, sliced or thick chopped
6 eggs
3 teaspoons grated Parmigiano Reggiano
1/2 teaspoon sea salt
1/4 teaspoon fresh cracked pepper
1/4 cup sun-dried tomatoes
large pinch of fresh chopped Italian parsley
1/4 cup shredded Parmigiano Reggiano

Set oven to broil.

Heat a 10-inch non-stick oven safe skillet on stovetop to medium-high.  Add butter and onion and saute for about 3 minutes.


While onions are cooking, beat eggs, grated Parmigiano Reggiano, salt and pepper in a bowl with a fork until blended (as you would for scrambled eggs). Set aside.

Add sun-dried tomatoes to skillet with onions and saute for about 1-2 minutes.


Pour egg mixture into skillet and stir with spatula, then cook for approximately 3-4 minutes until bottom is cooked but top is still very wet. Sprinkle fresh parsley and shredded Parmigiano Reggiano on top and place in oven under broiler.


Broil for approximately 2 1/2 - 3 minutes until eggs have puffed up and browned on top.


Slide from pan onto plate, slice and serve.

Excellent served any time of day alongside a mixed green salad dressed lightly with a lemony vinaigrette.

I also really enjoyed spreading a little wedge of Laughing Cow Light Creamy Swiss Cheese to the top. It added a rich, creamy decadence for only a few more calories (+35 calories per wedge).


Frittatas are super easy and quick to make and look incredibly impressive when done - all puffed up and browned. Your guests will be amazed and wonder how you did it so effortlessly!

24 comments:

  1. Wonderful recipe, amazing pics...I love this kind of frittata!

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  2. Love frittatas! Thanks for posting!

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  3. If I may, just for the sake of information, grated Parmigiano Reggiano should be mixed with the beaten eggs (and a bit of nutmeg) before adding the sautéd vegetables. And frittata is normally cooked in a no-stick pan wit the lied on. So it stays juicy.

    ReplyDelete
    Replies
    1. Hi Anonymous,

      Thanks for your comment! Yes, the grated Parmigiano Reggiano is mixed in with the eggs, and the egg mixture is added to the veggies, and yes you should use a non-stick pan. Unfortunately, I must disagree with you on using a lid. My recipe is best prepared with no lid as it is finished off under the broiler to brown the cheese on top. I assure you this dish is fluffy and delicious when prepared as stated. Thank you again, and I hope you'll give it a try.

      Thanks,
      Veronica

      Delete
  4. what a beautiful frittata!!! it looks so incredible! Please come link up to Foodtastic Friday

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  5. Salivating...any frittata is total comfort food for me....and with cheese..ohh its heavenly!! :)
    Cheers!!
    Mj

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  6. What type of pan are you using? I have yet to find a non-stick pan that is oven safe. Thanks!

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  7. What type of pan are you using? I have yet to find a non-stick pan that is oven safe. Thanks!

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    Replies
    1. Hi Tracy! I use a Sur La Table non-stick pan. I also have another one I use sometimes that's made by Pampered Chef.

      Thanks,
      Veronica

      Delete
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  9. I love frittatas, especially if I can fill it with must needed veggies... Mmmmm!

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  10. I am hooked on frittatas lately and I'm loving the parmesean in this one!!! Well done!

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  11. This looks delish!

    I also wanted to let you know that I nominated you for the Liebster award!
    Find out the details in my blog post: http://cookingupgoodness.blogspot.com/2012/12/liebster-award-acceptance.html

    Again, congrats! :)

    ReplyDelete
  12. So many good recipes...why did you stop?

    ReplyDelete
    Replies
    1. Hi Mary - Thank you so much. I really appreciate your interest. To answer your question, I haven't stopped, instead I've been on a "pause" while I adjusted to a new eating plan. I learned I have a dairy intolerance, so I've been experimenting with different foods and dairy alternatives. I plan to post some new recipes very soon and will include "normal" and non-dairy alternatives.

      Thanks!
      Veronica

      Delete
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