I think the Frittata is such an amazing food. I love that you can take a new combination of yummy foods that you love and combine them all together with whipped eggs and some how it always turns out delicious! My Grandmother use to call it Jum-bought (spelled phonetically) which basically means everything thrown together and guess what Grandma…that is what I continue to do all the time! Today we are going totally Italian with this Italian Vegetable Frittata!
I put together this frittata today and actually measured while I was making it because I wanted to share the recipe with all of you! I especially wanted to share it with one of my dear readers. She contacted me last week and asked if I could come up with some lunches that can be eater at room temperature and preferred that they not be sandwiches. So the first thing that came to mind was a Frittata.
It’s a recipe that has room for change with no problem…if you like a bit more of this…then add it…if you don’t like something…trade it for something else or leave it out…don’t you love when you can do that! But in the end you have a scrumptious breakfast…add a salad and you have a fabulous lunch or dinner. Then cut some serving size wedges from the leftovers and place them in ziplock bags or an air tight sealed container and serve again in a day or two or take it to lunch with one of your favorite pieces of fruits! The best thing is is that you can eat it room temperature and it is still delicious! See all the delicious goodness in each slice!
So let’s get our Italian Vegetable Frittata Cookin!
- 1 Dozen of Fresh Free Range Eggs
- ¼ cup of heavy cream
- ½ cup of Ricotta cheese
- 1 potato cut into small cubes
- 1 large zucchini cut in half and sliced into this half moons
- 8 ounces of thinly sliced mushroom
- 6 scallions (white and greens) sliced thinly
- 2 cups of baby or regular fresh spinach
- 1 orange or red bell pepper cut into little pieces
- 1 cup of grape or cherry tomatoes
- ½ cup of Grated Parmesan or Pecorino Romano Cheese
- 4 ounces of shredded Asiago
- 4 ounces of Brie cubed or thin slices (with the rind removed) or you can use 4 ounces of Goat cheese crumbled
- Salt and Pepper to taste
- ½ teaspoon of crushed Hot Pepper (optional)
- 3-4 tablespoons of olive oil
- Preheat oven to 350 degrees
- In a large mixing bowl crack all 12 eggs and whisk them good.
- Add the cream, salt, pepper, Ricotta cheese, Parmesan Cheese and shredded Asiago, Brie or Goat Cheese and blend.
- Heat a 12 inch cast iron skillet and add 2 tablespoons of olive oil. When the oil is nice and hot...fry up your potatoes till they have a golden crisp to them and remove from the pan into a little bowl.
- Add a bit more olive oil, add your peppers and zucchini (season with S&P) and saute for about 5 minutes, then add the mushrooms, tomatoes, saute for another 2-3 minutes. Now add back the potatoes and spinach and saute for 1 minute.
- Add your egg mixture and fold the veggie mixture through.
- Place your skillet on the middle rack of the oven right in the middle. Cook for 20-25 minutes. Check it 15 minutes in in case your oven runs on the hot side. Your frittata should be firm around the edges and just a little jiggle in the center.
- Take it out of the oven and let it rest for 15 minutes and then it is time to serve. A side salad would be fabulous!
- Bon Appetit
So there you have it! This makes a perfect Breakfast…Lunch or Dinner! You can add your favorite veggies to it…consider it your very own culinary palette. I love a little bit of a Caprese Salad on the side or a drizzle of pesto on top of the frittata. So many choices and they all taste fabulous!