This farmhouse vegetable frittata recipe is a drool-worthy breakfast in bed, lunch or brunch and will certainly be a chance to show off your culinary skills to Mom on Mother’s Day . The frittata is made with fresh, wholesome, healthy ingredients with the farm-to-table aspects of cooking in mind. […]
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This farmhouse vegetable frittata recipe is a drool-worthy breakfast in bed, lunch or brunch and will certainly be a chance to show off your culinary skills to Mom on Mother's Day. The frittata is made with fresh, wholesome, healthy ingredients with the farm-to-table aspects of cooking in mind. Mom is going to love it!
For this vegetable frittata, you'll need eggs, whole milk, olive oil, potatoes, green onions, red or orange bell peppers, baby spinach, goat cheese, Parmesan cheese and cherry or grape tomatoes. The ingredients are baked in a cast iron skillet in the oven until the eggs are set. So easy. Garnish with fresh-cut cherry tomatoes and plenty of basil or parsley. Cut into wedges to serve warm or room temperature with a side salad for brunch or lunch. The frittata is great cold, too!
You could switch up the vegetables used in this easy frittata. Asparagus, mushrooms and broccoli would be incredible in this recipe. Go with what Mom loves to eat.
Cuisine: Italian
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 4 to 6
Ingredients
- 8 large eggs, beaten
- 1/4 cup whole milk
- 3 - 4 tablespoons olive oil
- 4 small golden potatoes, cut in half then again 1/4-inch thick slices
- 4 - 5 green onions, sliced thin on the diagonal
- 1/2 cup diced red or orange bell peppers
- 1 handful of baby spinach
- 4 ounces fresh goat cheese
- 4 ounces fresh Parmesan, grated fine
- cherry tomatoes, for garnish
Here's how to make it:
- In a medium bowl, beat the eggs and milk together. Season with salt and pepper. Set aside.
- Heat oil in a 12-inch cast-iron skillet or oven-safe nonstick skillet. Set over medium heat and cook potatoes, occasionally stirring, until browned, 4 to 5 minutes.
- Add peppers and 1/2 teaspoon each salt and pepper. Cook, stirring often, for 5 minutes. Add the spinach and stir until wilted.
- Reduce heat to low and pour in the egg mixture with the green onions and the Parmesan cheese. Stir well to distribute the vegetables evenly, then smooth the top. Drop small nuggets of goat cheese evenly on top. Transfer to a preheated 375-degree F oven.
- Bake until the top is golden brown and the eggs are set, about 20 to 25 minutes. When you shake the pan, the eggs shouldn't jiggle. Cool on a rack for about 10 minutes before serving.
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