Categories
All Posts Recipes

Seasonal Vegetable Frittata

The frittata is one of the easiest and most filling breakfast dishes you can make! All you need are fresh eggs, a dollop of your favorite cheese (dairy or vegan), and whatever veggies you have on hand. This late-summer version calls for green beans and tomatoes, but consider other ingredients like squash or mushrooms as the days turn colder.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Seasonal Veggie Frittata

  • Author: Misfits Market

Description

The frittata is a favorite because it’s endlessly customizable. Just toss in whatever seasonal veggies are on hand. Thirty minutes later, you’ll have a filling dish that everyone will love, even picky eaters.


Ingredients

Scale

6 eggs, whisked until whites and yolks are blended
3/4 cup ricotta
1 cup sharp cheddar cheese, shredded
1/2 cup scallions, chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups green beans, cut into 1/2-inch pieces
4 small tomatoes, quartered
1 large red onion, sliced
2 tablespoons olive oil
1 cup baby arugula
1/4 cup microgreens, optional


Instructions

  1. Preheat oven to 375° F.
  2. In a medium mixing bowl, whisk together the eggs, ricotta, cheddar, chopped scallions, salt, and pepper until well combined. Set aside.
  3. Bring a 10-inch oven-safe non-stick pan or skillet, preferably a well-seasoned cast iron, to medium-high heat. Add oil.
  4. When oil starts to shimmer, add green beans and onions and cook until soft, about 6-9 minutes.
  5. Turn off heat and add tomatoes.
  6. Pour the egg and cheese mixture over the veggies. Transfer skillet to the oven to cook for 20-25 minutes or until the egg mixture puffs up, jiggles only slightly in the center, and its edges are slightly golden.
  7. Remove from the oven and let cool slightly. Top with baby arugula and optional microgreens to serve.

Comments (4)

Terrific idea for leftover veggies. I’m lactase intolerant & found that recipe works fine with much less cheese., & for me, just gryuere was delish.

I will definitely try this recipe. We had frittatas a long time ago when on vacation and loved t hem. Have not made since, but will use my ‘left over’ veggies this way. Sounds like a great meal. Thanks.

Comments are closed.