This recipe for Garden Vegetable Frittata is a breakfast recipe that has been a staple in my family for years and years. My kids love this simple recipe and I often make it during the weekends. Sometimes, when I wake up early enough, they are so excited to have it during the school week! Haha.
What I love about this garden vegetable frittata recipe is that it is so elegant and pretty, but uses some of the cheapest ingredients. And if you grow your own vegetables, it really is inexpensive! Top it with a little dollop of sour cream and some baby spinach or arugula and you’ve got a an elegant frittata for your family or guests.
Garden Vegetable Frittata
5-6 eggs, beaten
1 1/2 teaspoons kosher salt
Fresh cracked pepper
2 tablespoons olive oil
1 small yellow onion, diced
1-2 cloves garlic, minced
1 teaspoon dried oregano
1 cup sliced zucchini
1 Roma tomato, diced
Beat the eggs with 1/2 teaspoon of salt and some fresh cracked pepper and set aside.
Heat a skillet to medium-high heat with olive oil. Add the onions and garlic and saute until the onions become soft and translucent. Add the dried oregano and saute.
Then, add the zucchini and toss. Add the Roma (plum) tomatoes and cook until the juices from the tomatoes make a light sauce in the pan. Add the rest of the salt and toss.
Take the vegetable mixture and pour it into the bowl with the beaten eggs. Add about 1-2 teaspoons olive oil to the pan and add the egg mixture in the pan.
With a wooden spoon or spatula, lift the sides of the frittata, allowing the liquid from the egg drip over the sides. Continue that process about 2-3 times. (Watch the video for demonstration:https://www.youtube.com/watch?v=bUbHarm0fLU&feature=youtu.be)
Slowly slide the frittata on a round plate and flip to cook the other side. Or you can heat the oven to 325 degrees and finish cooking the frittata in the oven for about 10 minutes. Make sure you frying pan or saute pan is oven safe.