Tuesday, May 29, 2012

Veggie Frittata

Looking for a quick, inexpensive meal? Why not make a frittata. They are the perfect vehicle to use up whatever extra veggies you may have on had. Great as a brunch main dish or a quick dinner, this can an easy go-to meal. No need to go out and buy anything special, this is meant to use up what you have in your pantry and fridge. Also if you are a vegetarian, this frittata is filling and has a meaty texture (thanks to the mushrooms). Meatless Monday anyone?

Adding a small splash of chili oil give this frittata an extra something. Not really spicy, but if you prefer it to be spicy, add a little bit more. The cheese and parsley is optional, but I prefer a little freshness on top. 

Vegetable Frittata
Cook Time: <20 minutes
Prep Time: 5 minutes
Serves: 4 

  • 1 tsp of olive oil
  • 1/2 of a large onion, diced
  • 1/2 of a large bell pepper, diced
  • 1 clove of garlic, minced
  • 1/4lb of cremini mushrooms, chopped
  • 3 sprigs of fresh thyme, leaves only
  • chili oil to taste (optional)
  • salt and pepper to taste
  • 5 eggs, beaten
  • fresh parsley, minced (optional)
  • Parmigiano Reggiano cheese, grated (optional)

Preheat oven to 400F. 

Heat the oil in a large oven-safe skillet over medium heat. 

Add the onions, peppers and garlic to the pan. Cook for about 5 minutes until onions have softened. Add the mushrooms, thyme, chili oil, and salt & pepper. Cook for another 5 minutes, stirring often. 

Then pour the eggs into the pan and swirl the egg mixture with veggies.

Transfer the pan into the oven and cook for about 8 minutes or until the frittata is set. Slice into 4 wedges and top with parsley and cheese (optional). Serve immediately.

1 comment:

  1. Yum! I must try this! I just picked up some Parmigiano Reggiano. I'm going all out!