Easy Vegetable Fritatta

This is a great easy go to breakfast or brunch item that can be made with ingredients you may already have in your fridge. A fritatta can be so versatile in its ingredients there is no one way to make it. I have made a few different types of frittatas for company within the past few weeks and none have been with the same ingredients. Meats, vegetables and cheese are all fair game in a frittata. When choosing ingredients I would stick with about 1- 1 1/2 cups total of meat or vegetable with about 3/4 cup of cheese. For this fritatta I had some different vegetables that needed to be used up, so they ended up in this mixed vegetable fritatta. Also what makes this a great dish to serve at a brunch is that it can be eaten at room temperature, so it is one less thing that has to take up oven space right before company comes.

To see the size the vegetable should be

Mixed Vegetable Fritatta

Ingredients

2 tbsp olive oil

1/4 cup diced onion

1 garlic clove, diced

1/4 cup diced red pepper

1/4 cup diced zucchini

3/4 cup baby spinach, roughly chopped

1 tbsp butter

12 eggs

1/2 cup mozzarella cheese, divided

1/4 cup Parmesan cheese

salt and pepper, to taste

Directions

Pre-heat oven to 350 degrees.

In a 12 inch non stick, oven safe pan, heat olive oil over medium heat. Add the onion, garlic, red pepper and zucchini and cook 6-7 minutes stirring occasionally so nothing sticks or burns. You want the onions to be translucent and the other vegetables to be soft, but not mushy. Add spinach and cook until wilted down. Remove vegetables from pan and place into a bowl.

While vegetables are cooking, crack 12 eggs into a blender, add 1/4 cup shredded mozzarella cheese, 1/4 cup Parmesan cheese, salt and pepper. Blend until slightly foamy, set aside.

Add butter to same pan used to cook vegetables over medium heat and move butter around to make sure the whole pan, including the sides are greased. Place cooked vegetables back in pan. Pour egg and cheese mixture into the pan and sprinkle the remaining cheese on top of the eggs. 

Using a spatula move eggs around pan until they start to set slightly and all the ingredients are spread out. Place the whole pan into the oven and cook for 10-12 minutes until the eggs are firm. Slide fritatta onto a plate and cut into wedges. Serve warm or at room temperature. (also good cold the next day)