Herbed Frittata with Vegetables, Cheddar & Feta

Frittata is an Italian word derived from the word “fritta” meaning to fry – even though it’s not actually fried. It’s a beautifully presented egg-based dish that is baked and resembles an omelette or crustless quiche.

I grew up in an Italian family were frittatas were made often – usually at the end of the week to clean out the fridge. Basically this meant every leftover fresh vegetable would be tossed into a frittata. Honestly no matter what went into those frittatas, the end result was always delicious. So do consider making frittatas as they are a great way to use up those extra vegetables you picked up at the farmer’s market.

In general, I love making frittatas since they’re simple and easy, can be made ahead, and yield a nice light vegetarian meal. My version of frittata is filled with just the right amount of healthy and colourful sautéed vegetables, farm fresh eggs, fresh herbs, cheddar cheese for creaminess and feta cheese for tanginess.

The frittata is perfect to serve for brunch but I also find it ideal to serve for a weeknight dinner with a salad. This recipe makes a generous size frittata. Any leftovers are great for packed lunches the next day. Serve the frittata warm or cold.

Print

Herbed Frittata with Vegetables, Cheddar & Feta

Servings 8 servings

Ingredients

• 1 tbsp olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 227 grams cremini mushrooms, diced
• 2 zucchini, one diced and the other sliced for topping
• 1 red bell pepper
• 4 cups chopped baby spinach
• 1 ½ tsp kosher salt, divided
• 1 tsp freshly ground black pepper, divided
• 10 eggs
• ¾ cup milk or cream
• 1 tsp ground nutmeg
• 1 tbsp freshly chopped Rosemary
• 1 tbsp freshly chopped thyme
• 2 cups shredded old cheddar cheese
• 2 cups crumbled feta cheese
• 2 tbsp freshly grated Parmesan cheese (for topping)

Instructions

1. Preheat the oven to 375 degrees F. Prepare a 9 x 13” glass or ceramic baking dish by greasing the bottom and sides with oil or cooking spray.
2. Heat the olive oil in a large 12” skillet over medium-high heat. Add onions and garlic, sauté until the onions are tender, about 3 minutes. Add mushrooms, sauté until mushrooms are tender, about 3 more minutes.
3. Add diced zucchini (reserve the sliced zucchini for the topping) and red pepper. Cook until the zucchini and pepper are tender, about 2 minutes. Season with 1 teaspoon of the salt and ½ teaspoon of the pepper.
4. Add the spinach and stir to combine. Cook until the spinach is wilted and reduced. Remove from heat. Let the mixture cool for 5 minutes. Tilt the skillet and spoon off any liquid if necessary.
5. Meanwhile, in a large bowl whisk the eggs and milk (or cream). Season with remaining salt and pepper and the nutmeg. Stir in the Rosemary, thyme and cheeses.
6. Transfer the vegetable mixture to the prepared baking dish and spread it evenly. Pour the egg mixture over top. With a spatula gently stir the egg mixture to evenly combine with the vegetables. Layer the sliced zucchini in rows on top of the egg. Sprinkle top lightly with Parmesan cheese.
7. Bake for 30 – 35 minutes until just lightly golden and set. Remove from oven and let cool for at least 10 – 15 minutes, or longer, before serving. Cut into squares.