They say starting the day with some protein is one of the best things you can do for yourself… makes me thankful I love eggs! I often whip together omelets, poach some eggs, or make scrambles for breakfast, but it’s not too often I whip up frittatas. After making this, I’m not really sure why! They’re so simple, light, and healthy. A frittata is basically an Italian style omelette, or a crustless-quiche, depending on how you look at it… which makes them a perfect option for those craving a gluten-free quiche of sorts. I usually just throw some sautéed veggies together with some eggs and go for it. You can make them thick if you prefer by simply adding more eggs, or thin if you just add a few. I went with a light thin one this time so I could eat several pieces and still feel okay with myself (I ate four- shhh…). Frittatas are often done on the stove-top, but there’s no rule that says you can’t bake em, too! So I did… baking them makes them light, fluffy, and even easier on the cook- you can let the oven do the work for you!
I usually like mine with a little potato layer on the bottom, to act as a base of sorts for the eggies. It’s like having a potato and egg breakfast in a pie! In this one, I also added broccoli, mushroom, onion, and fresh herbs. Super simple, super delicious…
INGREDIENTS
4 eggs
1/8 tsp salt
1 medium potato, any kind you like
1/2 cups sliced mushrooms
1/2 cups chopped onion
1/2 cup broccoli florets
1/2 cup grated cheese, any kind you like
1/8 tsp dried thyme
1 tbsp fresh parsley, chopped
salt and pepper, for seasoning veggies, to taste
*You need to use a pan that is ovenproof for this- cast iron pans work great!
DIRECTIONS
Preheat oven to 400 degrees
Cut potato into thin slices
Heat some oil, butter, or ghee (which ever you like) in a pan over medium heat
Place potatoes in pan in one layer so that they all cook evenly
After about 5 minutes or so, when golden turn over
Lower heat a little (so they don’t burn) and continue cooking until potatoes are soft, about 5-10 more minutes
(covering with a lid will expedite this process)
Meanwhile, chop onion, slice mushrooms, prep broccoli, and grate cheese
When potatoes are done, remove from pan and set aside
Wipe pan if needed and prep for cooking veggies by adding a wee more olive oil/ghee if needed
Cook onion, broccoli, and mushroom over medium heat with a sprinkle with salt and pepper
Let cook for about 10 minutes, stirring every so often, until lightly golden and cooked
Check for seasonings and adjust as needed (this should be nice and tasty
since they are the main flavors of the frittata)
Remove from pan and set aside
Once again, clean/rinse/wipe pan until clean (you want a fresh start for the eggs!)
Lightly grease pan with butter or oil or whatever you have been using 🙂
(Stove can be turned off now- you will just use the oven from here)
Get eggs ready- crack into a bowl and season with about 1/8 tsp salt and 1/8 tsp pepper
Whisk or mix well with a fork
Begin assembling frittata…
Layer potato slices on bottom
Then top with sautéed veggies and spread evenly over potatoes
Pour in whisked eggs
Then sprinkle cheese and parsley over the top
Bake in oven for 15-20 minutes, this will depend on how
thick your fritatta is (how many eggs you used and how deep your pan is)
You want it firm- when you jiggle it, it should stay set, but don’t overdo it- no one likes dry burnt eggs!
Serve with orange slices, avocado, toast, or whatever else you like with your breckies!!
And since this one is so light and thin, you can eat it like a pizza if you want 🙂
[…] Baked Veggie Frittata […]