Sunday, February 12, 2012

Garden Vegetable Frittata

Have you ever made a frittata before?  If not, it's really something you should try.  It's a one skillet meal that can be eaten for breakfast, brunch, lunch or dinner.  You can't say that about alot of dishes.  It's great for a Sunday breakfast or those busy weeknights.  It is truly versatile....and delicious!

I saw this recipe being made by Kelsey Nixon on The Cooking Channel.  I immediately went to my computer and bookmarked it.  I have made it several times and it's just one of those "keeper" recipes.

Garden Vegetable Frittata
Recipe by Kelsey Nixon


2 tablespoons olive oil, plus more for drizzling
5 small red potatoes, sliced thin
1 cup torn baby spinach
2-3 green onions, sliced
1 cup grape tomatoes, halved
1 clove garlic, crushed
8 eggs
1 tablespoon chopped fresh basil, plus more for garnish
1 - 2 cups shredded Asiago cheese (I've used Parmesan also)
Kosher salt and freshly ground black pepper


Preheat the oven to 375 degrees F.

1. Heat 1 tablespoon olive oil in a large skillet over medium heat.  Place potatoes in the skillet and saute for about 6-8 minutes, until tender but firm.  Remove potatoes from the skillet.  Add another tablespoon olive oil, and add the spinach, green onions, tomatoes, and garlic.  Saute for an additional 1-2 minutes or just until the spinach is wilted.  Season the vegetables with salt and pepper.  

2. In a medium bowl, beat together eggs, basil, cheese, salt, and pepper.  Pour into the skillet over the vegetables.  Reduce heat to medium-low and scramble the eggs for 1 minute.  Return the potatoes to the skillet.  Cook for an additional 2 to 3 minutes, or just until the eggs start to set around the edges.  Drizzle olive oil around the edge of the pan to ensure easy removal.

3. Finish cooking in the oven for an additional 10 to 12 minutes, until the eggs have completely set in the center.  (Check earlier so your eggs do not get overcooked)  Serve straight out of the skillet, or flip onto a serving plate.  Garnish with shredded Asiago cheese and fresh basil, if desired.  Cut into wedges. 

Protein and vegetables all in one bite.  Add a side of fruit for a super healthy meal.


Mom's Cooking Club Lesson:  You can easily change up the vegetables in this dish.  You can add mushrooms, asparagus, zucchini or yellow squash.  You can leave out the potatoes or one of the other vegetables.  Make it your own with your favorite vegetables and enjoy it all year round.



Patsyk said...

I love frittatas! I'm jealous of the fresh veggies you have access to while we are waiting for warmer weather to come back so the farms can get going again.

Aggie said...

Oh I thought I commented on this already! Love this frittata, I remember you telling me about it! It looks delicious! Your pictures are great Jamie!

Tiffany @ No Ordinary Homestead said...

The best thing about frittatas is you can use just about ingredient and it’ll taste good. Very versatile! I love those fresh veggies in your frittatas, perfect for a hearty meal. Will have to try this.
I actually host a weekly gardening link up every Friday on my blog. I'd love for you to drop by and join in.

Blog Design By: Sherbet Blossom Designs