Veggie Loaded Frittata

Veggie Loaded Frittata

If you have eggs and an eclectic collection of veggies, you can put together a frittata in no time! Whether it is for breakfast, brunch, or lunch, frittatas will always have everyone dancing in their seats. The layers of pillowy eggs, fresh veggies, and cheesy goodness are the perfect ingredients to bring your family together for Sunday brunch.
 

Prep Time - 20 Minutes

Cook Time - 40 Minutes

Serves 4

Ingredients
  • 2 tablespoons butter
     

  • ½ large white onion, chopped
     

  • 1 medium zucchini, thinly sliced
     

  • 1 medium carrot, thinly sliced
     

  • 2 scallions, thinly sliced
     

  • 2 cups baby spinach, chopped (optional)
     

  • 1 teaspoon chopped fresh rosemary
     

  • 1 teaspoon salt
     

  • ½ teaspoon crushed black pepper
     

  • 4 large eggs
     

  • 4 tablespoons half & half (optional)
     

  • ⅓ cup grated Parmesan cheese
     

  • 2 ounces fresh goat cheese

Directions

Omnipan – Large

  1. Preheat the oven to 350 °F or 177 °C.
     

  2. Put the butter in the large Omnipan. Set the Omnipan in the microwave for 30 seconds, or until the butter is melted. Add the onion, zucchini, carrots, scallions, spinach (if using), rosemary, salt, and pepper. Mix well.
     

  3. Put the Omnipan without the lid in the oven. Bake the veggies for 15 minutes, so they are partially cooked. Remove from the oven and let them cool for 15 minutes.
     

  4. Beat the eggs until the whites and yolks are thoroughly mixed. Pour in the half & half (if using). Stir well to combine.
     

  5. Add the egg mixture and Parmesan cheese to the Omnipan. Stir to mix everything well. Put pieces of goat cheese on top.
     

  6. Set the Omnipan without the lid in the preheated oven. Bake for 18 minutes. Then increase the temperature to 425 °F or 218 °C and bake for an additional 7 minutes.
     

  7. Carefully poke the frittata with a clean butter knife in the center to make sure raw eggs are not present. The top should be golden brown. Serve hot or at room temperature.

Serving Suggestions

Serve with a side salad for brunch. If enjoying it for breakfast, serve with buttered toast and ketchup on the side.
 

You can use the leftover frittata as a filling for sandwiches. Layer it with some sliced tomatoes.
 

Notes
  • Substitute any of the veggies in this recipe with what you have on hand. If using root vegetables like potato or sweet potato, roast it for a longer amount of time, so it cooks well before adding the eggs.
     

  • If you wish to serve individual frittatas, you can pour the prepared mixture of veggies and eggs in a set of 4 small Omnipans. Adjust the cooking time by 3 to 5 minutes less since the eggs will cook faster.

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