I have seen frittatas made a hundred times, by a hundred different folks, on a hundred different cooking shows. I can’t believe I have never made one before. Last Monday, I decided that I would make this vegetable herb frittata for our Meatless Monday dish.
A perfectly cooked frittata is easier than you think, especially when using enough oil or a good non-stick pan. Have breakfast for supper with this vegetable herb frittata is made with fresh asparagus, red bell peppers, mushrooms, and onions.
Here’s how I made it:
In a 10-inch oven-safe cast iron or nonstick pan, melt 1 tablespoon of the butter over medium-high heat. Add chopped vegetables and cook until tender. Transfer to a medium-size bowl and cool.
Break the eggs into a separate medium-size bowl and add ½ cup of the parmesan cheese, the parsley, milk, and season with salt and pepper, to taste. Whisk until well blended. Stir the cooked vegetables into the egg mixture.
Preheat the broiler to High.
In the same skillet, over medium heat, melt the remaining 3 tablespoons of butter. Pour in the egg mixture.
As the egg mixture begins to cook, use a spatula to lift away the egg mixture that has “set” (firm, not runny) from the sides of the skillet, allowing the uncooked eggs to flow underneath (you may need to tilt the pan). Continue to cook until the entire mixture begins to set, about 3-5 minutes. The center should still be runny and loose.
Reduce the heat to low. Cover the skillet and cook until the frittata is almost completely set about 5-7 minutes.
Sprinkle the remaining ½ cup of the parmesan cheese over the top of the frittata. Place the pan into the oven under the broiler. Broil until the frittata is set and the top begins to brown.
Loosen the edges and bottom of the frittata with a spatula. Slide the frittata onto a plate and cut it into wedges like you would a pie to serve.
I am saddened to say, my vegetable herb frittata did not come out of the pan cleanly. It stuck a little in the middle. I don’t believe I put enough oil in the cast iron pan I was using and that cause it to stick. If you are using cast iron to make this vegetable herb frittata, be sure to oil your pan well!
Hopefully, I have explained the process well enough so that it won’t happen to you too. Serve warm or at room temperature for breakfast, brunch or Meatless Monday.
Enjoy!
Vegetable Herb Frittata
Ingredients
- 3 tablespoons unsalted butter
- 8 medium asparagus spears trimmed and cut into 1-inch pieces
- ½ cup red bell peppers diced
- ½ cup mushrooms chopped
- ½ cup tomato diced
- ½ cup red onion diced
- 8 large eggs
- 8 tablespoons parmesan cheese grated (divided)
- ½ cup fresh parsley chopped
- 2 tablespoons whole milk
- Kosher salt and freshly cracked black pepper to taste
Instructions
- In a 10-inch oven-safe cast iron or nonstick pan, melt 1 tablespoon of the butter over medium-high heat.
- Add chopped vegetables and cook until tender. Transfer to a medium-size bowl and cool.
- Break the eggs into a separate medium-size bowl and add ½ cup of the parmesan cheese, the parsley, milk, and season with salt and pepper, to taste. Whisk until well blended. Stir the cooked vegetables into the egg mixture.
- Preheat the broiler. In the same skillet, over medium heat, melt the remaining 3 tablespoons of butter. Pour in the egg mixture. As the egg mixture begins to cook, use a spatula to lift away the egg mixture that has “set” (firm, not runny) from the sides of the skillet, allowing the uncooked eggs to flow underneath (you may need to tilt the pan). Continue to cook until the entire mixture begins to set, about 3 to 5 minutes. The center should still be runny and loose.
- Reduce the heat to low. Cover the skillet and cook until the frittata is almost completely set; about 5 to 7 minutes.
- Sprinkle the remaining ½ cup of the parmesan cheese over the top of the frittata. Place the pan into the oven under the broiler. Broil until the frittata is set and the top begins to brown.
- Loosen the edges and bottom of the frittata with a spatula. Slide the frittata onto a plate.
- To serve, cut it into wedges like you would a pie.
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