Vegetable Frittata

By: Maria Libera Vallone

Vegetable frittata
Vegetable Frittata

One of those recipes that you can create in a very short time is my favorite frittata or omelet. You can make it with vegetables or if you like in addition some chopped prosciutto or baked ham. This dish is great for breakfast, brunch or even for a light dinner with salad.

Depending on how large or how many people you want to serve will decide the amount of eggs to use. I always make a fairly large one in a big 12” skillet because it always gets gobbled up so quickly.

YOU WILL NEED:

  • 6-8 extra large eggs
  • Splash of milk
  • A cup chopped zucchini
  • About 6-8 asparagus tips (chopped)
  • ½ small onion (chopped)
  • Chopped Swiss cheese (about ½ cup)
  • Salt and pepper
  • Optional: ½ cup of Italian prosciutto or baked ham
  • Olive oil

DIRECTIONS:

  1. Coat the skillet with olive oil not in excess
  2. Whisk the eggs either by hand or in a blender
  3. Add a splash of milk to the eggs, and salt and pepper and whisk again. Put aside for a couple of minutes.
  4. After chopping all of your vegetables very fine, sauté them in the skillet until they are barely limp and cooked. Do not burn them!
  5. Add the egg mixture and let the frittata cook until it starts to rise in the skillet. Check often with a spatula that the bottom is not burning. Use medium heat and when almost done, switch to low heat.
  6. While the egg mixture is still a bit gooey on top sprinkle the Swiss cheese over the whole frittata.

    Ham and Vegetable Frittata
    Ham and Vegetable Frittata
  7. OPTIONAL: At this point if you want to add the ham, do it now as well. Make sure it is chopped into small pieces). Turn stove top onto low heat and cover a few more minutes until cheese has had a chance to melt). Check often.
  8. If you can, try and “flip” the frittata for a minute.
  9. You can cut into wedges and serve with your favorite fruit slices.
Serve with fruit slices
Serve with fruit slices

I hope this recipe makes my vegetarian friends happy.
Please tell me how you like it! Have a great weekend.
We’ll be back on Tuesday with another great THASC blog.

Buon Appetito!

-Maria

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
www.thasc.com

6 thoughts on “Vegetable Frittata

  1. Dana Burdick February 5, 2015 / 1:05 pm

    Maria,

    enoove Vegetable Frittata. That looks so good. I make this all the time. I put peppers, or squash, or mushrooms like you said. This dish can be eating any time of the day or night. It does go good with a salad and a nice Itialian wine. All vegetarian eaters enjoy!!!

    Like

    • Maria February 5, 2015 / 6:55 pm

      Dear Dana, I make this every time I’m down on the farm. Everyone loves it! It’s good for any meal especially for breakfast!! Thanks for writing!!!

      Like

  2. Dana Burdick February 5, 2015 / 1:06 pm

    Maria,

    I love Vegetable Frittata. That looks so good. I make this all the time. I put peppers, or squash, or mushrooms like you said. This dish can be eating any time of the day or night. It does go good with a salad and a nice Itialian wine. All vegetarian eaters enjoy!!!

    Like

    • Maria February 5, 2015 / 6:56 pm

      Thanks again, Dana!

      Like

  3. Rosaleen Melone February 8, 2015 / 3:39 pm

    Dear Maria-I enjoyed reading your loving stories about your pets and your enticing recipes. Having had the pleasure of experiencing your amazing culinary skills, I am sure all of your recipes are delizioso! In fact,Maria, there are times your cooking makes me wish that I weren’t a vegetarian. But,alas, I am so I am grateful for your vegetable frittata recipe. Mille grazie!!

    Like

  4. Maureen February 13, 2015 / 12:45 am

    Thank you for sharing this recipe, Maria! It looks light but filling! Can’t wait to try it!

    Like

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