Weekends were made for eggs in every form. But scrambling them into a vegetable frittata is one of my favorite ways to eat them.
It’s the weekend, and you finally have some time durning the day to make your morning meal a little more special. For me that means making anything that includes eggs. I honestly could eat eggs every day, but try to moderate a little bit and leave them to my weekend reward. This Vegetable Frittata recipe is easy to make and takes no time at all to cook. And it feels fancy all at the same time. Here’s how I do it.
Vegetable frittata fillings
Every Sunday I break out my trusty nonstick skillet and whip up this frittata recipe. The ingredients change depending on what I have in my refrigerator, or what we just picked up at the farmers market. However, zucchini, onion, tomatoes, and briny tangy feta cheese always make regular appearances.
Load on the toppings
This is also the perfect vehicle for your favorite hot sauces. Right now, we’re loving Wildbrine Probiotic Spicy Kimchi Sriracha that I recently found at Whole Foods.
I also like to top my frittata with fresh herbs like parsley or basil. Avocado is also a decadent addition, along with more feta, or even goat cheese.
Variations
You can always switch up the vegetables and cheeses in this dish to create endless combinations. My vegetables change depending on the season. Some of my favorites to use are asparagus, sweet bell peppers, greens like arugula, spinach, and kale, and baby broccoli. I love swapping in goat cheese, smoked gouda, and melty mozzarella. You could also use Greek yogurt or a creamy whole milk ricotta cheese instead of the milk. Leeks, scallions, or shallots are all great options instead of onions.
What are your favorite weekend food traditions? Let me know in the comments.
Weekends were made for eggs in every form. But scrambling them into a frittata with some savory vegetables is one of my favorite ways to eat them.
Ingredients
- 6 eggs
- 1 tsp extra virgin olive oil
- 1 zucchini, chopped
- 1/2 onion, chopped
- 1 tomato, chopped
- 1/2 cup feta cheese
- 1/4 cup milk
- 1/2 tsp smoked paprika
- 1 tsp Kosher salt
- 1 tsp black pepper
Instructions
- Preheat your broiler.
- Crack 6 eggs into a mixing bowl, and whisk in milk, feta cheese, smoked paprika, and pepper.
- In an oven safe non-stick pan (around 10-inches), sauté onions in olive oil over medium-high heat for about 5 minutes, until they become translucent.
- Stir in the zucchini and cook for another 3 minutes, until the zucchini starts to release some of its moisture.
- Add the tomatoes, and cook until most of the liquid has evaporated.
- Pour in egg mixture. Evenly distribute. Turn down heat too low. Cook until eggs are set up a bit.
- Transfer the pan to the oven and broil until it is golden brown on top.
- Plate and serve. Top with your favorite garnishes like additional feta, fresh herbs, avocado, and hot sauce.
Nutrition Facts
Weekend Approved Vegetable Frittata Recipe
Serves: 3 servings
| Amount Per Serving: | ||
|---|---|---|
| Calories | 244.97 kcal | |
| % Daily Value* | ||
| Total Fat 16.05 g | 24.6% | |
| Saturated Fat 7.11 g | 35% | |
| Trans Fat 0.03 g | ||
| Cholesterol 344.2 mg | 114.7% | |
| Sodium 607.76 mg | 25.3% | |
| Total Carbohydrate 9.02 g | 3% | |
| Dietary Fiber 1.88 g | 4% | |
| Sugars 6.01 g | ||
| Protein 16.53 g | ||
| Vitamin A 23.52 % | Vitamin C 20.95 % | |
| Calcium 21.91 % | Iron 12.53 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Sweet Greek Personal Chef and Culinary Services Los Angeles, CA
Thanks for the recipe.