Baked Vegetable Frittata

The Frittata.  When I was in Copenhagen this past summer, my friend Jason introduced me to this Italian vegetable and egg dish.  Since then, I’ve discovered  numerous recipes for making frittatas, realized that each calls for the vegetables to be cooked differently, the eggs to be poured in at different times, and for the dish to be baked or broiled or cooked differently.  Alton Brown of the Food Network has a carnivorous version of the frittata recipe, for those of you cooking for a mixed party.

Because it’s slightly different from the allrecipes.com Potato and Vegetable Frittata Recipe, I’m providing Jason’s frittata recipe, which in all honesty, knowing Jason, he probably improvised the majority of it.

Potato and Vegetable Frittata

  • Large Pyrex-style oven safe glassware
  • 1 teaspoon olive oil
  • 1 clove garlic, minced
  • 1/2 cup onion, sliced in rings
  • 1/2 cup diced green bell pepper
  • 1 zucchini, sliced in thin circles
  • 2 cups potatoes, sliced in thin circles
  • 1 cup fresh tomato, sliced in rings
  • 6 eggs
  • 1/2 cup heavy cream, 1/4 cup whole milk
  • Salt and pepper , roughly ground from peppermill
  • Dried oregano
  • 1 pinch cayenne pepper
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  1. Preheat your oven; set it to broil.
  2. On a frying pan, heat oil and saute the onions and garlic over a low heat until the onions begin turning clear and the garlic begins turning golden. Remove from the heat.
  3. Beat the eggs with the salt, pepper, oregano, and cayenne in a separate bowl.  Mix in milk and heavy cream.
  4. Arrange the vegetables in the Pyrex (ours was an oval shaped dish). Cover the bottom of the dish with one layer of potato circles, arranged in a spiral of overlapping potato slices. Next, layer the zucchini and tomatoes,  then pour the bell peppers over the tomatoes.  Take the onions and garlic off the pan and top off the vegetable stack.
  5. Pour the egg/milk mixture over the vegetables, leaving a 1/2 inch or an 1 inch between the top of your vegetables/eggs and the top of the dish.
  6. Sprinkle the mozzarella and Parmesan cheeses over the mixture.
  7. Place dish in the oven and let bake/broil for about 45 minutes.  I think it took an hour for our eggs to set completely in the middle, but it really depends on your oven.  Check the dish at 30 minutes, because it could be fully cooked.
  8. When the eggs are firm and have started to brown around the edges, remove from oven and check center of dish to see if it is fully cooked.
  9. Cut into wedges and serve with hot sauce.

Enjoy!

  • What about you? Have you ever made a frittata?
  • Did you roast the vegetables beforehand?
  • What side dishes do you usually serve with frittatas?
Advertisements

One response to this post.

  1. Posted by Vinutha on November 27, 2010 at 11:28 pm

    I can’t wait to try this recipe! It sounds different, but since I love roasted veggies, it sounds promising!

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: