|Baked Veggie Frittata|
If you need a quick brunch idea this Spring, a frittata is the way to go. Eggs are always nice in the morning, and a frittata elevates the humble egg nicely. It is also easy to customize this dish based on what's in season or what you think your guests would most enjoy.
Typically a frittata is done entirely on the stove-top where the eggs and veggies cook on one side before the whole thing is flipped to cook on the second side. Some people may have trouble pulling off the whole flipping thing. But this baked frittata eliminates all that making this one of the easiest brunch dishes you can pull off.
It's also convenient to serve because it tastes amazing at room temperature so there's no problem making it a few hours in advance. And if you really want to make it look more upscale, don't hesitate to chop over some fresh herbs and drape on slices of prosciutto before serving. It's to die for.
This is sure to be a hit with your friends and family.
Baked Veggie Frittata
Prep time: 10-15
Bake Time: 30-35
- 4 oz broccolini (chopped into small pieces)
- 1 bell pepper (diced)
- 1 onion (diced)
- 1 tbsp olive oil
- 8 eggs
- ¼ cup heavy cream
- 4 scallions chopped
- salt and pepper to taste
- Preheat oven to 375ºF (or 190ºC) and grease an 8 or 9 inch nonstick cake pan.
- Over a medium heat, sauté the broccolini, bell pepper and onion in a tablespoon of olive oil with a little salt and pepper for 3-5 minutes until the veggies start to wilt and develop a bit of color the set this aside to cool a little.
- In a large bowl whisk the eggs and heavy cream together with some salt and pepper to taste then add the chopped scallions and sautéed veggies and stir to combine.
- Pour the mixture into the prepared pan bake at for 30-35 minutes then remove from the oven and let it cool for 5-10 minutes before removing from the pan and cutting.
- Top with fresh herbs and prosciutto before serving if you want.