Baker's Corner: Mixed Vegetable Frittata

I had been to Jason's The Gourmet Grocer at Ion Orchard sometime ago. I love going to specialty grocery stores to ogle at what they have to offer (especially the fresh produce section). The produce is so vibrant, diverse and irresistible that it makes me feel like a kid in a candy store. I got myself a shopping basket and started picking things off the racks. By the end of my shopping, I had some baby Portobello mushrooms, asparagus spears, zucchini, avocados, fresh Italian salad leaves, a gigantic juicy peach & some organic blueberries among other things. The urge to get back home and prepare a healthy veggie-packed brunch was overwhelming. As luck would have it, my hubby had just got me a fabulous 10-inch copper-bottomed anodized skillet that was begging to be put to use. I decided to make a frittata so I could incorporate most of the colourful vegetables I had gotten as well as give my new skillet a chance to make its debut. It went so well that many a frittata have graced our breakfast table since then.

A frittata is an Italian egg-based dish which can be likened to a fancy or decked-up omelet. It is simple, quick, delicious and healthy. This dish is perfect for a weekend brunch or a quick weeknight dinner. Moreover, it serves as the ideal vehicle for whatever left-overs are languishing in the fridge or to use up any vegetables that are about to cross the threshold into the 'questionable' category. 

There is no set-in-stone method to make a frittata although there are some pointers that you can keep in mind so that you don't end up with a dry and/or bland dish. 

• Cook the ingredients that go into the frittata completely and make sure there is no moisture in the mixture
• Season both the vegetable mixture and the egg mixture. You can use salt, pepper, red chili flakes, dried herbs or any seasoning blend of your choice 
• Use full-fat dairy. Whole milk works well but you could also use sour cream, crème fraîche or yoghurt. For 6 eggs, you can aim for at least a quarter of a cup of dairy (I have used half cup in this recipe)
• Add the cooled vegetables to the egg mixture, mix well and then put it back into the skillet 
• Cook frittata in the skillet for 5 min and then transfer to a preheated oven until the frittata is cooked through. Do not overbake a frittata 
• Cool for 5-10 mins before slicing the frittata into wedges

When I feel like putting together a hearty brunch, a frittata along with a simple salad, roasted potatoes, toasted bread and a fruit platter is what I do. When I have avocados that are perfectly ripe, my go-to salad consists of salad leaves tossed with chopped avocados, tomatoes, nuts (walnuts or pistachios), parmesan shavings and a dressing of extra virgin olive oil, lemon juice, hot sauce, garlic power, salt and maple syrup.

If you have leftover frittata, you can warm them up and use them to make a scrumptious wrap for brunch the next day. Toast some tortillas or pita pockets, spread some mayo mixed with hot sauce and layer chopped up frittata with salad leaves and chunks of avocado and tomatoes. 

This is my rendition of a frittata. These combination of ingredients work well together resulting in a frittata bursting with flavour and texture. I make small variations depending on what vegetables I have (refer notes for ideas). 

What ingredients do you like to toss into your frittata? Leave a comment to let me know.

Mixed Vegetable Frittata

Preparation time: 15 min; Baking time: 25-30 min
Total time: ~45 min
Makes: One 10-inch frittata; Serves: 4
Recipe category: Breakfast/Italian
Recipe level: Easy

Ingredients:

1 medium onion, chopped
2-3 cloves garlic, minced
1 cup asparagus, woody stems removed and chopped into 1-inch spears
1 cup zucchini, chopped
1/2 cup bell peppers (of any color), sliced
1/2 cup mushrooms (any variety), chopped
1 medium tomato, roughly chopped or 6-8 cherry tomatoes, halved
6 eggs
1/2 cup whole milk
1/2 - 1 cup shredded cheddar cheese
1 tsp red chilli flakes, divided
1 tsp Italian herbs, divided
Salt & black pepper to taste
2 tbsp olive oil

Method:

1. Preheat the oven to 350 deg F/170 deg C. In a oven-safe skillet, heat the olive oil. Add in the onions and garlic. Fry on medium-high heat until the onions turn translucent

2. Add in the asparagus spears and zucchini. Fry for 3 min

3. Add the bell peppers, mushrooms, tomatoes, salt, half of the red chilli flakes & half of the Italian herbs. Cook until all the liquid has evaporated. Turn off the heat and let the vegetables cool. 

4. In a large bowl, whisk 6 eggs with half a cup of whole milk until it comes together. Season with salt, black pepper and the rest of the red chilli flakes and Italian herbs. Whisk in grated cheddar cheese

5. Mix the cooked vegetables into the egg mixture. Put it back into the skillet on low to medium heat. 

6. Cook for 5 min in the skillet on medium heat until the sides start to get cooked

7. Transfer carefully to the preheated oven and bake for 25-30 min until cooked through. 

You can use this time to rustle up a quick salad or any other side you may want to serve along with it

8. Let cool 5-10 mins. Slice into wedges and serve with sauce or dip of choice.

Notes:

• You could use other ingredients in the frittata like baby spinach, kale, scallions, corn kernels, heirloom tomatoes, broccolini, potatoes, leeks and so on. If you have leftover veggies or pasta, you could directly layer it and cover it with the egg mixture. As long as the ingredients are cooked, you are good to go. 
• Instead of cheddar cheese, you could use other melty cheeses such as fontina or gruyère or else  if you are looking for pockets of gooeyness, you could opt for fresh mozzarella, ricotta, feta or goat's cheese
• Keep in mind that after baking in the oven, the handle of the skillet will be very hot. Handle with caution

Cheers,

Megha