Brunch Vegetable Frittata Recipes

BAKED VEGETABLE FRITTATA

Steps:

• Preheat oven to 220°C/430°F (200°C fan).
• Toss vegetables on tray with oil, garlic, herbs, salt and pepper. Spread out.
• Roast 25 minutes, undisturbed (no flipping). Remove and cool for at least 5 minutes before using.
• Lower oven to 180°C/350°F (160°C fan).
• Grease & line pan: Spray a 19 x 30cm / 8 x 10" rectangle or 22 cm / 9" square pan lightly with oil, then line with parchment paper with overhang. (Note 3)
• Egg mixture: Whisk eggs, cream, salt and pepper in a bowl.
• Assemble: Spread 2/3 of the vegetables in the prepared pan. Pour over egg mixture, sprinkle with cheese, then top with remaining vegetables.
• Topping: Top with crumbled feta, then mushrooms. Drizzle mushrooms with a touch of olive oil (makes it brown).
• Bake: Bake 40 minutes until centre is just set.
• Rest & serve: Rest frittata 5 minutes in the pan. Use paper overhang to lift out of pan, then slice into squares and serve.
• Serving later: Cool on rack and remove paper from underneath (otherwise base gets soggy). Cut then refrigerate up to 5 days, or freeze. Reheat in microwave.

ROASTED VEGETABLE FRITTATA

Steps:

• Preheat the oven to 425 degrees.
• Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees.
• Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.
• In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.

EASY BREAKFAST FRITTATA RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a large bowl, whisk the eggs, heavy cream, salt, and pepper. Refrigerate until read to use.
• In an oven-safe pan, cook bacon. Once fully cooked, take out the bacon and set aside.
• Add onions to the same pan and cook until translucent.
• Add tomatoes and spinach ,and cook for a couple minutes until spinach is slightly wilted.
• Add the bacon back into the pan. Blend together.
• Add the eggs and cheese into the pan.
• Give it a good stir, then bake for 15 minutes, or until the eggs do not jiggle in the middle.
• Top off with green onions, if desired.
• Enjoy!

COLORFUL BRUNCH FRITTATA

Steps:

• Preheat oven to 350°. In a large skillet, saute asparagus, mushrooms, peppers and onions in oil until tender. Add garlic; cook 1 minute longer. Add tomatoes; set aside. , In a large bowl, whisk eggs, cream, Colby-Monterey Jack cheese, parsley, basil, salt and pepper; stir into vegetable mixture., Pour into a greased 13x9-in. baking dish. Bake, uncovered, 45 minutes. , Sprinkle with Parmesan cheese. Bake 5 minutes longer or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

HOT OR COLD VEGETABLE FRITTATA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large skillet or frying pan, heat oil over medium high heat. Add zucchini, mushrooms, onion, green pepper and garlic; saute until tender. Remove from heat and let cool slightly.
• In a large bowl, beat together the eggs and cream. Stir in cream cheese, cheddar cheese, bread cubes and sauteed vegetables. Season with salt and pepper. Mix well and pour into prepared baking dish.
• Bake in preheated oven for one hour, or until center is set. Serve hot or cold.

VEGETABLE FRITTATA

Steps:

• Preheat the oven to 350 degrees.
• Whisk the eggs with the flour and baking soda in a mixing bowl. Add 1 teaspoon of salt and 1/4 teaspoon black pepper. Add the ricotta cheese and whisk until smooth. Stir in the grated Monterrey jack cheese.
• Heat the olive oil and 2 tablespoons of butter over medium heat in a 10-inch pan. Add the potatoes and cook them for about five minutes, or until they start to soften. Add the onion, peppers, salt, and pepper. Stir and cook the vegetables for another 5 minutes.
• Turn the heat off. Spread the vegetables into an even layer. Pour the eggs and cheese over the top of the vegetables. Use a spatula to spread the eggs evenly so all the veggies are covered, if needed. Bake the frittata at 350 degrees for 25-30 minutes. Insert a toothpick to check for doneness, it should come out clean.

BRUNCH VEGETABLE FRITTATA

Steps:

• Grease a 9" glass pie plate.
• Spread the shredded cheese evenly over the bottom of the pie plate.
• Cut up the broccoli, slice the mushrooms, dice the red bell pepper, and mince the green onions.
• Lightly saute the broccoli, red pepper, and mushrooms in a bit of olive oil.
• Layer all of the vegetables over the cheese in the pie plate.
• At this point, if you are adding the ham, sprinkle it over the vegetables.
• Blend together the Bisquick, eggs, salt & pepper, and milk for 2-3 minutes with an electric mixer.
• Make sure that Bisquick is dissolved.
• Pour mixture over vegetables and cheese.
• Bake in a 400 degree preheated oven for 20 to 25 minutes.
• The top of the pie should be golden brown when done.

FRITTATA RECIPE

Steps:

• Preheat oven to 425 degrees F.
• In a large bowl, whisk together eggs.
• Add milk, sea salt, pepper, paprika and whisk until combined.
• Add cheese and stir to combine. Set aside.
• In a 10" cast iron skillet over medium heat, cook bacon, onion and garlic until bacon just begins to brown. (about 5 minutes)
• Add vegetables, cover and cook until vegetables are soft and bacon is browned, stirring occasionally. (about 5 minutes)
• Turn heat down to medium, add egg mixture, and quickly stir it into the bacon/vegetables in the skillet until everything is evenly distributed.
• Cook on medium heat for about 4-5 minutes, until the edges are set.
• Transfer the frittata to the preheated oven. Bake for 7-10 minutes or until the top is lightly browned and set.
• Remove from oven, let cool for 10 minutes, serve. (The frittata will puff in the oven. Do not worry, it deflates as it cools).