AuthorParkash BainsCategorybreakfast, entrees, Italian, Mediterranean, North AmericanDifficultyBeginnerVegetable Frittata is an egg-based classic Italian brunch dish.There’s no such thing as a frittata for one. It is something you make when you want to feed a few more people.
While it is similar to crustless quiche and omelette, what sets it apart is the cooking method. Frittatas are cooked in a cast iron pan or oven-safe skillet because they are started on the stovetop and then finished in the oven. To avoid ending up with a watery frittata you don’t want to add raw vegetables like tomatoes and mushrooms. Root vegetables such as potatoes and sweet potatoes add satisfying substance and gourmet texture to your frittata. But oven or pan roasting them first is recommended because it really makes a world of difference in taste. It is also a great way to use up left over roasted vegetables. Also, the cream is a crucial ingredient. Without it your frittata will be eggy and rubbery rather than smooth and creamy like a creme brulé.
Preheat oven to 425F
Heat skillet on stove on medium high heat. Drizzle some olive oil. Add cumin seeds to hot oil, followed by onion, potato and sweet potato cubes. Add rosemary and some sea salt to taste; cook for 8 or so minutes until slightly browned and tender. Remove from skillet and set aside.
In the same skillet, cook sliced mushrooms for a few minutes until browned. Remove from skillet and set aside.
In a large mixing bowl whisk together eggs, cream, about 1/2 to 3/4 tsp salt and some black pepper.
Oven-proof Skillet Method: Place the roasted potatoes and sweet potatoes back in the pan with a touch more of olive oil. Place on stove on medium heat. Pour egg mixture on top. Do not stir. Cook for 2 minutes. Remove from stove; arrange cooked mushrooms and fresh asparagus spears on top of egg mixture. Sprinkle shredded cheese on top. Transfer the pan to pre-heated oven. Bake for 20 minutes until frittata is puffed and set in the middle. Remove from oven. Cut into 6 or 8 wedges and serve hot.
Quiche Dish Method: Alternatively, you can use a large quiche dish brushed with olive oil. Arrange potatoes and sweet potatoes at the bottom of the dish. Pour egg mixture on top. Do not stir. Arrange cooked mushrooms and fresh asparagus spears on top of egg mixture. Sprinkle shredded cheese on top. Bake in pre-heated oven for 25 minutes or until frittata is puffed and set in the middle. Remove from oven. Cut into 6 or 8 wedges and serve hot.
Ingredients
Directions
Preheat oven to 425F
Heat skillet on stove on medium high heat. Drizzle some olive oil. Add cumin seeds to hot oil, followed by onion, potato and sweet potato cubes. Add rosemary and some sea salt to taste; cook for 8 or so minutes until slightly browned and tender. Remove from skillet and set aside.
In the same skillet, cook sliced mushrooms for a few minutes until browned. Remove from skillet and set aside.
In a large mixing bowl whisk together eggs, cream, about 1/2 to 3/4 tsp salt and some black pepper.
Oven-proof Skillet Method: Place the roasted potatoes and sweet potatoes back in the pan with a touch more of olive oil. Place on stove on medium heat. Pour egg mixture on top. Do not stir. Cook for 2 minutes. Remove from stove; arrange cooked mushrooms and fresh asparagus spears on top of egg mixture. Sprinkle shredded cheese on top. Transfer the pan to pre-heated oven. Bake for 20 minutes until frittata is puffed and set in the middle. Remove from oven. Cut into 6 or 8 wedges and serve hot.
Quiche Dish Method: Alternatively, you can use a large quiche dish brushed with olive oil. Arrange potatoes and sweet potatoes at the bottom of the dish. Pour egg mixture on top. Do not stir. Arrange cooked mushrooms and fresh asparagus spears on top of egg mixture. Sprinkle shredded cheese on top. Bake in pre-heated oven for 25 minutes or until frittata is puffed and set in the middle. Remove from oven. Cut into 6 or 8 wedges and serve hot.
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