This veggie frittata recipe from the Hungry Lobbyist is extremely easy to make and won’t break the bank. One trip to your local farmer’s market or grocery store, and for under $10 you’ve got the perfect vegetarian brunch dish.
- 8 Eggs
- 2 Large handfuls fresh baby spinach
- 1 Cup yellow onion, diced
- 1 Cup green bell pepper, diced
- 1/2 Cup mushrooms, sliced or chorizo for the non-vegetarian version (2 links)
- 2 Tablespoon goat cheese
- 3/4 Cup heavy cream
- Salt, pepper, garlic powder, oregano, rosemary (all to taste)
- 2 or 3 Dashes hot sauce
Preheat your oven to 350 degrees. Dice your onion and peppers into small cubes (or slices if you prefer), place into a pan with a small amount of olive oil and cook on medium heat until almost fork tender.
Next, roughly chop your spinach and slice your mushrooms (or pre-cooked chorizo) and add into the same pan. Cook until spinach is slightly wilted. Remove from heat and cool.
Combine your eggs, heavy cream, a few dashes of hot sauce (to taste) and your seasonings (again, to preference and taste) in a large bowl. Whip until ingredients are incorporated. Add your cooled and cooked vegetable mixture to the bowl and stir to combine all ingredients.
Pour into a greased casserole dish and cook in the oven for 45-50 minutes, or until the center has set all the way through.
Remove and let it rest for 10-15 minutes.
Place a cookie sheet on top of the casserole dish, hold firmly, and using oven mitts, flip frittata onto cookie sheet. Now, place a serving platter on top of the frittata pressing firmly to the cookie sheet and flip again to turn it right side up (for presentation of course).
Slice into sections and garnish with fresh parsley.