We had some friends over for brunch yesterday and I knew I wanted to make an egg dish. One of our friends wasn’t a big meat eater, so an egg dish was perfect for her!
A frittata is the perfect way to serve eggs for a crowd so I raided our fridge and dumped it all in a pan. The veggies cooked up quickly and the oven did the rest. In just a short time, I had the frittata in the oven and used the time it took for the oven to bake it to make a fresh fruit salad and dust the top of my Doughnut Cake with some powdered sugar.
With rave reviews, this frittata really was the perfect dish for everyone. It’s the perfect breakfast, brunch, brunch or even dinner frittata. Just empty your fridge of any veggies (from spinach to tomatoes), top with the eggy-milky mixture and bake it up for a delicious meal! You could even mix in and/or top it with some yummy cheese! Let me know what your favorite veggie is in the comments below!
How to Make a Veggie-Packed Frittata
- 12 large eggs
- 3 tablespoons whole milk
- Freshly ground kosher salt and pepper, to taste
- 1 tablespoon olive oil
- 3 cups vegetables of choice (I used shallot, and orange & yellow peppers)
- Fresh parsley and spring onions, roughly chopped
- Preheat the oven to 425 degrees.
- Whisk the eggs in a medium bowl and add milk, salt and pepper. Set the mixture aside.
- In a large cast iron skillet or oven-safe non-stick skillet, warm the olive oil over medium-high heat until shimmering. Add the vegetables and cook for a few minutes, stirring occasionally. Cook until vegetables are tender. Season generously!
- Lower the heat to medium. Pour the whisked eggs over the vegetables. Once the outside edge of the frittata turns lighter in color (about 30 seconds to 1 minute), carefully transfer the frittata to the oven. Bake for about 10 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with parsley & spring onions and enjoy!