It’s no secret that I’m a fan of the incredible egg. Eaten unadorned or atop other delicious and nutritious foods, eggs are tasty, packed with protein and healthy fats, and pretty much make a complete meal in their neat little shell packages. Keep eggs simple with a scramble or sunny side up preparation, or poach them right up. Those all work when you’re cooking for just one or a few. But if you’re entertaining for brunch, need to feed a family, or just want to feel a little fancier, a frittata is the way to go. You get 4-8 slices that present beautifully on a plate, with colorful veggies, a little cheese, some breakfast sausage or tofu, and a crust that holds it all together (or not – just eggs will do that as well!) One of my favorite preparations is this Veggie Feta Frittata.
The combination of eggs and a medley of veggies that includes green beans, carrots, peas, and corn makes for a colorful slice, just the thing to brighten up your breakfast or brunch. Add in some feta cheese for a complimentary kick, and give it a crust if you’re feeling fancy, and this frittata will impress even the most discerning breakfasters. It’s also very versatile if you’re facing a picky crowd. You can swap the veggie medley in the recipe for pretty much any that go well together, whether asparagus and mushroom or broccoli and onion, and you can use goat cheese rather than feta if you prefer. The frittata is an eggy blank canvas, and that’s what I love about it, other than the name – which is also pretty fun to say.
While I often enjoy my eggs scrambled or made into an omelet, which only takes a few minutes, sometimes I don’t even have that much time in the morning before I need to get myself out the door. But making a frittata over the weekend can provide me with breakfast or lunch for several days. A slice paired with a side salad makes for a tasty, light meal that’s healthier and cheaper than buying food while at work. I guarantee that once you make a habit out of it, you can’t go back 🙂
- For frittata:
- 8 large eggs
- 2/3 cup crumbled feta cheese (can substitute goat cheese)
- 1/4 cup cooked, chopped green beans
- 1/4 cup cooked, chopped carrots
- 1/4 cup cooked peas
- 1/4 cup cooked corn
- 1 Tbsp olive oil
- 2 tsp garlic (fresh minced or powdered)
- 2 tsp black pepper
- 2 tsp paprika
- 1 tsp rosemary
- 1 tsp thyme
- For cornmeal crust:
- 1/4 cup + 2 Tbsp gluten free corn flour
- 1/4 cup gluten free all purpose flour
- 1 large egg
- 1/3 cup milk of choice
- 2 tsp black pepper
- 2 tsp garlic
- Preheat oven to 350 degrees.
- If you are making the crust, mix dry ingredients in a small bowl, then pour wet into dry and mix well.
- Grease a 9″ round pan with butter, olive oil or cooking spray and pour in crust mixture. Bake at 350 degrees for 8-10 minutes.
- While crust is cooking (or start here!) mix eggs, cheese, vegetables and spices in a large bowl and whisk well.
- Pour egg mixture into the crust (or into a greased pan) and bake for an additional 15-20 minutes.
- Let cool for 10 minutes. Slice and serve – enjoy!
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Do you like to cook dishes over the weekend to eat during the week?
What’s your favorite way to eat eggs?
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6 thoughts on “Veggie Feta Frittata”
I have got to get tot he grocery store and buy more eggs. It’s been way too long since I’ve had a frittata. Love the cornmeal crust idea!
ummmm I want this now!! I keep thinking about making one of these over the weekend I really need to act upon that sooner rather then later….
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I love fritattas but “discovered” them only a short time ago – I was missing out for years! Great recipe, I’ll have to try to mix it up and add more veggies!
They’re amazing 🙂
this looks like such a yummy breakfast or dinner 🙂