Need a breakfast or brunch recipe that’s as easy as pie? You can’t go wrong with a vegetable frittata.
This version is inspired by the flavors of the Mediterranean and includes kalamata olives, oregano, fresh chèvre-style goat cheese and fresh veggies. On busy week nights, I often prepare a frittata and simply reheat it for a quick dinner.
Frittatas are the perfect way to use up left-over meats and veggies in the fridge.
I use a fairly basic formula for frittatas. I start with 2-3 vegetables, combine with onions and potatoes, seasoning and herbs. Cheese is optional, but a nice touch. Combine with the beaten eggs to bind.
Here’s a tip:
Make sure your veggies are cooked el dente. I generally start with the potatoes. Then set them aside on paper towel, which absorbs some of the excess oil while I saute the rest of the veggies.
Let your imagination go! There are many options and flavor combinations to explore.
Essentials for this recipe:
- 1 cup Yukon gold potatoes diced
- 1/2 cup yellow onion diced
- 1/2 red bell pepper diced
- 1/2 small yellow zuchini diced
- 1 tbsp fresh oregano minced (1 tsp if using dried oregano)
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup pitted Kalamata olives diced
- 6 eggs gently beaten
- 3-4 tbsp fresh chevre-style goat cheese
- 3-4 tbsp olive oil or vegetable oil divided, for sauting
Place the oven rack in the mid to lower quarter of the oven. Preheat the oven to 375 F.
In a large skillet, heat 2 tablespoons of oil over medium-high heat. Saute the potatoes until they begin to soften and turn golden brown. Remove the potatoes to a plate lined with paper towels and set aside.
Return the skillet to medium-high heat. Heat another 1 1/2 to 2 tablespoons of oil. Add the onions and saute for a couple minutes. Next add the red pepper. Saute for another 2 minutes. Then add the zuchini, oregano, salt and pepper. Continue to saute gently stirring until the vegetables are cooked el dente. Remove from the heat and set aside.
In a large bowl, gently beat the eggs. Next add the potatoes and vegetables. Combine the ingredients and transfer to a generously greased pie plate.
Dot the top of the unbaked fritatta with small amounts of the chevre-style goat cheese. Bake for 25 minutes or until a skewer comes out clean.
Use a 9 - 10 inch pie plate.
Recipe courtesy of pineneedlesinmysalad.com
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