Vegetable Frittata

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Yields: 6 Servings Difficulty: Easy Prep Time: 20 Mins Cook Time: 35 Mins Total Time: 55 Mins

Here is an easy one dish meal.  It’s hearty, filling, and full of vegetables.  You can replace any of the vegetables I have used with ones more to your liking.  I like using a broccoli/califlower mix, additionally, spinach and kale go well in a frittata.  This is meat free for our meatless Friday theme I have started in the house.  Any type of sausage, bacon, or even leftover chicken, beef, or pork would go well.  This recipe is a little crumbly, but delicious all the same.

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Ingredients

0/18 Ingredients
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Instructions

0/6 Instructions
  • Preheat oven to 375 degrees F.
  • Preheat a 10 inch oven safe (such as cast iron) skillet over medium high heat. When hot, add 3 tablespoons of olive oil and 1 tablespoon of butter. When the oil is hot and the butter is melted, add the vegetables. Add 1 teaspoon each of the seasoning and salt and stir occasionally to prevent sticking and burning. Cook approximately 10-15 minutes until the hashbrowns are thawed and the vegetables start to soften.
  • With a whisk, mix the eggs, yogurt, pepper, remaining seasoning and salt until well blended.
  • Sprinkle the cheeses evenly over the top of the vegetables. Slowly pour the egg mixture over all, making sure the egg mixture is distributed through out the vegetables.
  • Place in preheated oven for 25 minutes.
  • Frittata should be nicely brown on the top and not jiggle in the center when the skillet is moved. If it still jiggles, place back into the oven for 5 minute intervals, until done. Remove from oven, set timer for 10 minutes and walk away. Serve with salad, bread, or by itself. Enjoy!!

Tags

#egg  #feta  #skillet  #vegetable  

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