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<\/div>\n\t\tFrittata is an Italian word derived from the word \u201cfritta\u201d meaning to fry – even though it\u2019s not actually fried. It\u2019s a beautifully presented egg-based dish that is baked and resembles an omelette or crustless quiche.<\/p>\n
I grew up in an Italian family were frittatas were made often \u2013 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\u2019s market.<\/p>\n
In general, I love making frittatas since they\u2019re 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 saut\u00e9ed vegetables, farm fresh eggs, fresh herbs, cheddar cheese for creaminess and feta cheese for tanginess.<\/p>\n
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.
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