Best 9 Rustic Vegetable Frittata Recipes

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Welcome to the world of culinary delight with our exploration of the rustic vegetable frittata. In this article, we will unveil the secrets of crafting this delectable dish, taking you on a culinary journey through simple yet flavorful ingredients. With a focus on fresh, seasonal vegetables, we'll guide you in creating a vibrant frittata that embodies the essence of rustic charm. Whether you're a seasoned cook or just starting your culinary adventures, you'll find inspiration and practical tips to turn your kitchen into a haven of savory aromas.

Let's cook with our recipes!

GARDEN VEGETABLE FRITTATA



Garden Vegetable Frittata image

Provided by Kelsey Nixon

Time 45m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons olive oil, plus more for drizzling
5 small red potatoes, thinly sliced
1 bunch green onions, trimmed and sliced
1 cup grape tomatoes, sliced
1 cup baby spinach, torn
1 clove garlic, crushed
8 eggs
1 tablespoon chopped fresh basil, plus more for garnish
1 to 2 cups shredded Asiago cheese, plus more for garnish
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced potatoes to the skillet, saute for about 6 to 8 minutes, until tender but firm. Remove the potatoes from the skillet. Add another tablespoon olive oil, and add the green onions, tomatoes, spinach, and garlic. Saute for an additional 1 to 2 minutes or just until the spinach is wilted. Season the vegetables with salt, and pepper.
  • In a medium bowl, beat together the eggs, basil, cheese, salt, and pepper. Pour into the skillet over the vegetables. Reduce heat to medium-low and scramble the eggs for 1 minute. Return the potatoes to the skillet. Cook for an additional 2 to 3 minutes, or just until the eggs start to set around the edges. Drizzle olive oil around the edge of the pan to ensure easy removal.
  • Finish cooking in the oven for an additional 10 to 12 minutes, until the eggs have completely set in the center. Serve straight out of the skillet, or flip onto a serving plate. Garnish with shredded Asiago cheese and fresh basil.
  • Per serving: Calories 395; Total Fat 23 grams; Saturated Fat 9 grams; Protein 20 grams; Total Carbohydrate 27 grams; Sugar: 4 grams; Fiber 4 grams; Cholesterol 281 milligrams; Sodium 587 milligrams

RUSTIC VEGETABLE FRITTATA



Rustic Vegetable Frittata image

I love that this veggie-loaded frittata combines seriously nutritious ingredients into a filling dish I can serve as breakfast, lunch or dinner-and is still delicious even as leftovers! -Deborah Jamison, Austin, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 medium sweet potato, peeled and cut into 1/4-inch slices
2 tablespoons water
7 large eggs
3 tablespoons fat-free milk
1/4 teaspoon salt
1/8 teaspoon pepper
6 center-cut bacon strips, coarsely chopped
1 small green pepper, chopped
1/2 cup chopped red onion
2 cups coarsely chopped fresh kale

Steps:

  • Preheat oven to 375°. Place sweet potato and water in a microwave-safe bowl; microwave, covered, on high until potato is just tender, 5-6 minutes; drain., Meanwhile, whisk together eggs, milk, salt and pepper. In a 10-in. oven-safe skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels. Remove all but 1 tablespoon drippings from pan., In drippings, saute green pepper, onion and kale over medium heat until tender, 4-5 minutes. Reduce heat to low. Stir in egg mixture; add potato and bacon. Cook until eggs are partially set, 1-2 minutes., Transfer to oven; bake until eggs are set, 5-7 minutes. Cut into wedges.

Nutrition Facts : Calories 259 calories, Fat 14g fat (5g saturated fat), Cholesterol 340mg cholesterol, Sodium 448mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic exchanges

EASY VEGETABLE FRITTATA



Easy Vegetable Frittata image

The best frittata has a texture similar to custard. Whisking in a bit of full-fat dairy like cream, half-and-half or even whole milk is essential for the best texture. Also, play it safe when baking the frittata and check it a few minutes before it's supposed to be done. Perfectly cooked frittatas look barely set on top and tremble - like jello - after giving the pan a gentle shake.

Provided by Adam and Joanne Gallagher

Categories     Breakfast

Time 40m

Yield Makes 6 servings

Number Of Ingredients 11

10 large eggs
5 tablespoons heavy cream, half-and-half or whole milk
3/4 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
1 cup (4 ounces) shredded cheese, like Gruyere, cheddar or fontina
1 tablespoon olive oil
1/2 medium zucchini, sliced into thin coins
1/2 medium onion, sliced
1 medium bell pepper, sliced
1 1/2 cups packed baby spinach
Chopped or torn fresh herbs like parsley, chives or dill

Steps:

  • Heat the oven to 350 degrees Fahrenheit.
  • In a medium bowl, whisk the eggs with cream, 1/2 teaspoon of the salt, pepper, and the cheese.
  • Heat the olive oil in an oven-safe 10-inch skillet (non-stick or a well-seasoned cast iron pan are best).
  • Add the zucchini, onions, and bell pepper. Cook, stirring every once and a while until the onions are soft and the zucchini and bell peppers have a little color; about 5 minutes.
  • Season with 1/4 teaspoon of salt then add the spinach. Toss the spinach around the pan until it's ever so slightly wilted and bright green.
  • Turn the heat to low. Give the egg mixture another whisk then pour into the skillet. Shimmy the pan back and forth a bit to distribute the egg around the vegetables.
  • When the edges of the frittata begin to set and turn lighter in color, slide the skillet into the preheated oven; about 1 minute.
  • Bake for 20 to 30 minutes, until the eggs are barely set and the frittata trembles - like jello - when you give the pan a gentle shake. Keep an eye on it as it bakes and check the frittata a few minutes before it's supposed to be done. You are not looking for a brown top, just one that looks cooked and barely set.
  • Serve the frittata hot or cold with fresh herbs on top.

Nutrition Facts : ServingSize 1 slice (6 slices total), Calories 279, Fat 21.4g, SaturatedFat 9.6g, Cholesterol 346.2mg, Sodium 559.8mg, Carbohydrate 4g, Fiber 0.8g, Sugar 2.6g, Protein 17.4g

MEDITERRANEAN VEGETABLE FRITTATA RECIPE



Mediterranean Vegetable Frittata Recipe image

This simple Vegetable Frittata is perfectly balanced with the flavors of earthy roasted vegetables, rich extra virgin olive oil, and sharp feta cheese. It's a comforting vegetarian meal that's easy to make any night of the week!

Provided by Suzy Karadsheh

Categories     Dinner

Time 45m

Number Of Ingredients 12

1 small red bell pepper (cored and chopped)
1 small zucchini (small diced)
2 green onions (white and light green parts only, roughly chopped)
4 ounces broccoli (cut into small florets)
Kosher salt and black pepper
3 tbsp Extra virgin olive oil
7 large eggs
¼ teaspoon baking powder (optional)
¼ cup whole milk
1/3 cup feta cheese (crumbled, more to serve)
1/3 cup finely chopped fresh parsley (more to serve)
1 teaspoon fresh thyme

Steps:

  • Preheat the oven to 450°F and position a rack in the middle. Put a rimmed sheet in the oven and allow it to heat.
  • In a mixing bowl, toss the bell peppers, zucchini, green onion and broccoli with a good pinch of kosher salt and black pepper. Add a drizzle of extra virgin olive oil (about 2 to 3 tablespoons) and toss to make sure all the veggies are well-coated in the oil.
  • Carefully remove the hot pan from the oven using oven mitts. Spread the veggies on the heated pan. Return the pan to the oven and cook for 15 minutes or until the veggies are soft and somewhat charred.
  • Turn the oven heat down to 400°F.
  • In your mixing bowl, whisk together the eggs, baking powder, milk, feta, parsley, thyme, and a good pinch of kosher salt and black pepper. Fold in the roasted vegetables.
  • Coat the bottom and sides of a 10-inch cast iron or oven-safe pan and warm the oil over medium-high heat until shimmering. Pour the egg an veggie mixture in the pan and cook for 2 to 3 minutes to allow the bottom of the eggs to settle.
  • Transfer the pan to the heated oven and cook for 8 to 10 minutes or until the center of the eggs are cooked through and the center of the frittata is firm and no longer runny).
  • Serve with more feta cheese and a garnish of fresh parsley.

Nutrition Facts : Calories 136.3 kcal, Carbohydrate 4.2 g, Protein 7.8 g, Fat 10.2 g, SaturatedFat 2.6 g, TransFat 0.1 g, Cholesterol 147.3 mg, Sodium 280.4 mg, Fiber 1.1 g, UnsaturatedFat 5.3 g, ServingSize 1 serving

ROASTED VEGETABLE FRITTATA



Roasted Vegetable Frittata image

Provided by Ina Garten

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 13

1 small zucchini, 1-inch-diced
1 red bell pepper, seeded and 1 1/2-inch-diced
1 yellow bell pepper, seeded and 1 1/2-inch-diced
1 red onion, 1 1/2-inch-diced
1/3 cup good olive oil
Kosher salt and freshly ground black pepper
2 teaspoons minced garlic (2 cloves)
12 extra-large eggs
1 cup half-and-half
1/4 cup freshly grated Parmesan cheese
1 tablespoon unsalted butter
1/3 cup chopped scallions, white and green parts (3 scallions)
1/2 cup grated Gruyere cheese

Steps:

  • Preheat the oven to 425 degrees.
  • Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees.
  • Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.
  • In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.

GARDEN VEGGIE FRITTATA



Garden Veggie Frittata image

Add something meatless to your family's Italian dinner with this mouth-watering veggie frittata made using corn and eggs.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 40m

Yield 4

Number Of Ingredients 15

6 eggs, beaten
1/3 cup milk
1 tablespoon chopped fresh chives
1 teaspoon chopped fresh marjoram
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon oil
1/3 cup chopped onion
1 small zucchini, halved lengthwise, sliced
1 garlic clove, minced
2 cups fresh small broccoli florets
1 cup frozen corn
2 teaspoons oil
1/2 cup shredded Cheddar cheese (2 oz)
2 Italian plum tomatoes, thinly sliced

Steps:

  • In medium bowl, combine eggs, milk, chives, marjoram, salt and pepper; mix well. Set aside.
  • Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until hot. Add onion, zucchini and garlic; cook and stir 1 minute. Reduce heat to medium. Add broccoli, corn and 1/4 cup water; cover and cook 4 to 6 minutes or until vegetables are crisp-tender, stirring occasionally. Remove vegetables from skillet.
  • Add 2 teaspoons oil to skillet. Return vegetables to skillet; pour egg mixture over vegetables. Cover loosely; cook over medium heat for 10 to 15 minutes or until center is set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet.
  • Sprinkle frittata with cheese; arrange tomato slices on top. Cover; cook 1 to 2 minutes or until cheese is melted. If desired, garnish with additional chives or sprigs of marjoram. To serve, cut into wedges.

Nutrition Facts : Calories 290, Carbohydrate 14 g, Cholesterol 335 mg, Fat 1 1/2, Fiber 3 g, Protein 16 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 6 g

VEGETABLE FRITTATA



Vegetable Frittata image

When you're looking for something healthy in a hurry, you can't beat this veggie-filled frittata cooked in a cast-iron skillet. -Janet Eckhoff, Woodland, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 garlic clove, minced
3 tablespoons olive oil, divided
2 medium red potatoes, cooked and cubed
1 small zucchini, cubed
6 large eggs
1/2 teaspoon salt
Pinch pepper

Steps:

  • Preheat broiler. In a 10-in. cast-iron or ovenproof skillet, saute onion, peppers and garlic in 2 tablespoons of oil until the vegetables are tender. Remove vegetables with a slotted spoon; set aside. , In the same skillet over medium heat, lightly brown potatoes in remaining oil. Add vegetable mixture and zucchini; cook for 4 minutes. , In a bowl, beat eggs, salt and pepper; pour over vegetables. Cover and cook for 8-10 minutes or until eggs are nearly set. Broil 6 in. from the heat for 2 minutes or until eggs are set on top. Cut into wedges.

Nutrition Facts : Calories 177 calories, Fat 12g fat (2g saturated fat), Cholesterol 213mg cholesterol, Sodium 264mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.

RUSTIC DINNER EGG FRITTATA



Rustic Dinner Egg Frittata image

Ready, Set, Cook! Special Edition Contest Entry: This hearty dinner frittata uses Simply Potatoes Diced Potatoes with onion in a hearty dinner frittata that is quick and easy to make , wholesome and tasty! The smokiness of the cumin enhances the egg/potato/goat cheese mixture - enjoy!

Provided by dmr301cooks

Categories     One Dish Meal

Time 40m

Yield 1 frittata, 4 serving(s)

Number Of Ingredients 15

2 tablespoons vegetable oil
1 1/2 cups Simply Potatoes Diced Potatoes with Onion
8 whole eggs
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cumin
1/2 cup milk
1/3 cup goat cheese, crumbles
2 scallions, coarsely chopped, divided
1/2 cup cooked spinach, drained
4 slices bacon, cooked and crumbled
1 tablespoon butter
1/2 cup sour cream
scallion top, chopped
grated dried mixed pepper

Steps:

  • Preheat oven to 350 degrees. Place oven rack in upper third of oven.
  • Select an 8 inch oven proof pan that is also non-stick and has a sloping side.
  • Place 2 tablespoons oil in pan and heat over medium heat for 2 minutes. Pat dry the potatoes with a paper towel and add in Simply Potatoes and cook 3-5 minutes until golden. Remove and place in a bowl.
  • Wipe out pan with a paper towel replace on stove.
  • In a medium size bowl whisk the eggs until they are frothy. Season with the salt and pepper and mix in the milk. Fold in the potatoes, cumin, cheese, scallions, spinach and bacon.
  • Place the pan over medium low heat and heat the pan with the butter or oil until spread throughout bottom. Using a rubber spatula pour the egg mixture into the pan and continue to pull through the eggs while cooking to keep them from sticking. Move the spatula from the outer edge and drag through the egg mixture to the center as they cook. This allows for better cooking and more tender eggs. The eggs will set up in large curds. When cooked about halfway through (5-7 minutes) it should look wet but set as an omelet. Then place the pan in the oven. Allow to cook until the eggs are set . This may take 5-10 minutes depending upon the filling. It is done when the center is set. Remove from the oven and run the spatula around the outside edge to loosen sides and slide onto a serving plate. Garnish with a dollop of sour cream topped with scallion greens and a grind of mixed pepper flakes.
  • To serve: cut into wedges Yield 4.

MINI VEGETABLE FRITTATAS



Mini Vegetable Frittatas image

This is rustic Italian recipe adapted from an old immigrant cookbook. Simple ingredients that combine to make delicious sandwich sized frittatas. These are amazing eaten as a warm sandwich with olive oil-drizzed, grilled Italian bread. Enjoy!

Provided by Moseslakecooker

Categories     Lunch/Snacks

Time 50m

Yield 24 mini fritattas

Number Of Ingredients 14

1 large onion, diced
1 tablespoon minced garlic
2 tablespoons olive oil
2 tablespoons unsalted butter
1 cup chopped artichoke heart
1/3 cup sliced mushrooms
1/3 cup grated zucchini
12 large eggs
1 teaspoon salt
1/2 teaspoon pepper
1 cup grated romano cheese
1 tablespoon finely chopped Italian parsley (optional)
1 cup marinara sauce
olive oil, for muffin tins

Steps:

  • Preheat oven to 375 degrees F. Oil 2 - 12 muffin cup tins with olive oil. (Non-stick tins work best).
  • Saute the onion and garlic in the olive oil and butter until onion is clear.
  • Add artichoke hearts, mushrooms and zucchini.
  • Saute 5 to 10 minutes.
  • Spoon this mixture into muffin tins about half way up.
  • Beat the eggs with the salt, pepper and herbs until frothy.
  • Mix in the grated cheese, then pour evenly over the top of the vege mixture.
  • Top each with a tablespoon of the Marinara Sauce and bake 15 minutes, or until egg mixture is set.
  • Let cool for 5 minutes.
  • Use a knife to loosen the edges of each frittata and serve.

Nutrition Facts : Calories 84.6, Fat 5.8, SaturatedFat 2.2, Cholesterol 99.5, Sodium 223.8, Carbohydrate 3.4, Fiber 1, Sugar 1.5, Protein 4.8

Tips:

  • Choose fresh, seasonal vegetables. This will ensure that your frittata is packed with flavor and nutrients.
  • Don't be afraid to experiment with different vegetables. There are endless possibilities, so get creative and have fun!
  • Use a good quality cheese. The cheese will add richness and flavor to your frittata.
  • Don't overcook the eggs. The frittata should be cooked until the eggs are just set, but still slightly runny in the center.
  • Serve the frittata warm or at room temperature. It can also be served cold, but it is best when it is still warm.

Conclusion:

A rustic vegetable frittata is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. It is also a great way to use up leftover vegetables. With so many different variations, there is sure to be a frittata recipe that everyone will enjoy.

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