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Basic Frittata with 5 Delicious Vegetable Variations Recipe

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4.2 from 8 reviews

This classic frittata recipe is a quick and versatile egg dish perfect for any meal of the day. Featuring a simple base of eggs, almond milk, garlic, and seasoning, it offers five delicious vegetable variations including Broccoli Feta, Roasted Red Pepper & Spinach, Spring Veggie, Mixed Mushroom & Tarragon, and Caprese. Each variation adds unique flavors and textures, making this frittata a healthy, satisfying dish suitable for a wide range of tastes.

Ingredients

Basic Frittata Recipe

  • 6 large eggs (use 8 eggs for a 12-inch skillet)
  • ¼ cup unsweetened almond milk (or any milk)
  • 2 garlic cloves, minced
  • ¼ teaspoon sea salt, plus more for sprinkling
  • Freshly ground black pepper, to taste
  • Extra-virgin olive oil, for drizzling

Variation #1: Broccoli Feta

  • 6 scallions, chopped
  • 2 cups chopped broccoli or broccolini
  • ⅛ teaspoon smoked paprika
  • ¼ cup crumbled feta cheese

Variation #2: Roasted Red Pepper & Spinach

  • 1 shallot, chopped
  • 2 roasted red bell peppers, chopped
  • 2 cups spinach
  • ⅓ cup crumbled feta cheese

Variation #3: Spring Veggie

  • 4 spring onions or scallions, chopped
  • ½ cup chopped asparagus (tender parts)
  • ½ cup frozen peas, thawed
  • ½ cup halved mini mozzarella balls
  • ¼ cup crumbled feta cheese
  • ¼ cup chopped tarragon or chives

Variation #4: Mixed Mushroom & Tarragon

  • 1 shallot, chopped
  • 12 ounces mixed mushrooms, chopped
  • ¼ cup chopped tarragon
  • ⅓ cup grated pecorino cheese

Variation #5: Caprese

  • 1 shallot, chopped
  • 2 cups halved cherry tomatoes
  • ¾ cup halved mini mozzarella balls
  • ½ cup sliced fresh basil leaves

Instructions

  1. Preheat Oven: Preheat your oven to 400°F to prepare for baking the frittata.
  2. Mix Egg Base: In a bowl, whisk together the eggs, almond milk, minced garlic, and ¼ teaspoon sea salt until well combined. Set aside the mixture.
  3. Prepare Variation Ingredients (Example: Broccoli Feta): Heat 1 tablespoon of olive oil in a 10 or 12-inch cast iron skillet over medium heat. Add the chopped scallions and broccoli, season with a pinch of salt and pepper, and cook while stirring occasionally until broccoli is tender but still bright green, about 5 to 8 minutes. Stir in smoked paprika.
  4. Add Egg Mixture to Skillet: Pour the egg mixture over the cooked vegetables in the skillet, gently shaking the pan to spread evenly.
  5. Add Toppings and Bake: Sprinkle the crumbled feta cheese evenly over the top. Transfer the skillet to the preheated oven and bake for 15 to 20 minutes or until the eggs are fully set and slightly golden.
  6. Season and Serve: Remove the frittata from the oven, season with additional salt and freshly ground black pepper if desired, drizzle with extra-virgin olive oil, slice, and serve warm.
  7. Repeat for Other Variations: Follow similar steps for other vegetable variations by cooking their respective vegetables first before adding the egg mixture, then baking as described.

Notes

  • Use a well-seasoned 10 or 12-inch cast iron skillet for best results and even cooking.
  • Ensure vegetables are cooked until just tender to avoid sogginess in the frittata.
  • You can substitute almond milk with any milk of your choice, including dairy.
  • Adjust salt and pepper seasoning according to taste preferences.
  • The frittata can be served hot or at room temperature.
  • Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
  • Feel free to customize with additional fresh herbs or cheese according to your taste.

Find it online: https://recipesbyliza.com/basic-frittata-with-5-delicious-vegetable-variations-recipe/