Recipe of the Week: Veggie Frittata

Recipe of the Week: Veggie Frittata

Posted by Katie Gambone

We usually send out the weekly recipe on Friday but we are switching it up a bit this week because we will be announcing the winners of the Haiku Contest on Friday.  We had such great entries!

This week’s recipe is inspired by the fact that Carlo and I forget to take meat out of the freezer for dinner at least once a week.  I always try to have ingredients on hand for at least one meal that doesn’t require thawing something, otherwise we end up ordering food.

Breakfast foods are surprisingly delicious for dinner and usually take hardly any time to cook.   You can make a Frittata with just about any ingredients, but I am sharing this recipe, which I found in the April 8, 2016 issue of Cooking Light magazine because it is packed with veggies and they recommended trying evaporated milk instead of half-and-half, which ended up being a fantastic substitute.  If you can get your hands on this issue of Cooking Light I highly recommend purchasing it.  I have tried about 10 recipes and they have all been delicious, quick to make, and healthy.  Cooking Light also has a really helpful website, where the recipe I am sharing below is also posted.

Substitutes

If you are a “real” cook and can freestyle your ingredients, I am in awe of you.  I’d be interested to hear how you make your Frittata. I still consider myself a newbie on the cooking front, hence I use a lot of recipes.  I did make one substitute to the recipe – I used sharp cheddar cheese instead of Swiss because I am not a huge fan of Swiss cheese.  Otherwise, I followed it exactly and it came out great.

I hope you enjoy this Veggie Frittata as much as we do!  A delicious beer like Neshaminy Creek’s County Line IPA is a nice compliment to this dish. As always, there is a handy recipe card you can print at the end of this post if you want to try this recipe. Let us know what you think – we love hearing from you!

Before I share the ingredients and cooking steps with you, I’ll add my plug here for you to become a Button Jar subscriber if you aren’t already.  Click here to sign up.

Ingredients

IMG_1205[1]

4 bacon slices (optional)

1 tablespoon canola oil

2 cups thinly sliced zucchini (about ¼ inch thick)

1 cup quartered grape tomatoes

¾ cup evaporated milk (shake can vigorously before using)

2 teaspoons fresh thyme leaves

3/8 teaspoon salt

¼ teaspoon black pepper

4 large eggs, beaten

2 ounces Swiss cheese, shredded (about ½ cup)

Get Cooking!

Preheat oven to 350 degrees.  Cook bacon in non-stick pan or in the microwave.  Cook so that it is crispy because you are going to crumble it.

While bacon is cooking, heat a medium cast-iron or oven proof skillet over medium-high heat.  Add oil to pan; swirl to coat.  Add zucchini; sauté 4 minutes, stirring occasionally.

Zuccini pic

Sprinkle tomatoes and bacon over the zucchini. Reduce heat to medium.

IMG_1211[1]

Combine milk and remaining ingredients in a large bowl, stirring well with a whisk or fork.  Pour milk mixture over zucchini mixture in the pan.  Cook for 5 minutes or until the mixture is partially set.

IMG_1212[1]

Place pan in the oven.  Bake at 350 degrees for 9 minutes or until center is set.  Then serve.

IMG_1216[1]

Cheers!

Veggie Frittata

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

4 bacon slices (optional)

1 tablespoon canola oil

2 cups thinly sliced zucchini (about ¼ inch thick)

1 cup quartered grape tomatoes

¾ cup evaporated milk (shake can vigorously before using)

2 teaspoons fresh thyme leaves

3/8 teaspoon salt

¼ teaspoon black pepper

4 large eggs, beaten

2 ounces Swiss cheese, shredded (about ½ cup)

Get Cooking!

Preheat oven to 350 degrees. Cook bacon in non-stick pan or in the microwave. Cook so that it is crispy because you are going to crumble it.

While bacon is cooking, heat a medium cast-iron or oven proof skillet over medium-high heat. Add oil to pan; swirl to coat. Add zucchini; sauté 4 minutes, stirring occasionally.

Sprinkle tomatoes and bacon over the zucchini. Reduce heat to medium.

Combine milk and remaining ingredients in a large bowl, stirring well with a whisk or fork. Pour milk mixture over zucchini mixture in the pan. Cook for 5 minutes or until the mixture is partially set.

Place pan in the oven. Bake at 350 degrees for 9 minutes or until center is set. Then serve.

Cheers!

2 thoughts on “Recipe of the Week: Veggie Frittata

  1. Alix Suggs says:

    This is a good recipe. If I were making it, I would finish the bacon and set it aside, discard all but a tablespoon of the bacon fat, and saute the zucchini in the bacon fat with the brown bits. That saves all that flavor and dispenses with the canola oil.
    I would also advise people that if they don’t happen to have fresh thyme on hand, they can substitute 1 teaspoon of dried thyme (or their favorite herb–I like herbs de Provence, which is a blend).
    I liked the evaporated milk option, since this is supposed to be a “pantry meal”. I’ll have to try that.

  2. Sarah Gallup says:

    This is going to be a try me recipe. I LOVE breakfast food for dinner. It’s always satisfying. IIt feels easier and is not heavy on the calories,

Leave a Reply