Late Summer Vegetable Frittata

A vegetable frittata in a rectangular baking dish with avocado beside.

Late Summer Vegetable Frittata

A late summer vegetable frittata made with meaty mushrooms, sweet red pepper, kale, and more. This easy crustless quiche is flavour-packed.

Course Breakfast, Main Course, Mains, Summer

Cuisine European

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 35

Total Time 45

Servings people

Calories 170kcal

Author Alexandra Daum

Ingredients

6 large eggs
50 ml non-dairy milk
½ teaspoon sea salt adjust to personal preference
½ teaspoon black pepper
¼ teaspoon hot pepper flakes optional
1 tablespoon oil
150 grams mushrooms
1 medium red onion
1 large red pepper
2 handfuls hardy greens ~3 stalks kale, 4-5 stalks chard, etc.

Instructions

Preheat the oven to 200°C (400°F). If using a separate baking dish (see notes), place it in the oven while it preheats.
Crack the eggs into a mixing bowl and add the milk, salt, pepper, and optional hot pepper flakes. Whisk well, until foamy. Set aside.
6 large eggs, 50 ml non-dairy milk, ½ teaspoon sea salt, ½ teaspoon black pepper, ¼ teaspoon hot pepper flakes
Heat a large frying pan* over medium heat. While preheating, slice the mushrooms and onion, and cut the red pepper into rough pieces about 5cm (2 in.) in length. Roughly chop the greens if using large leaves like kale, but no need to chop spinach.
Once the pan is hot, add the mushrooms. Cook for about five minutes, stirring occasionally. Add the onion and cook for another five minutes, stirring frequently. Add the pepper and cook for another five minutes. The vegetables should cook for 15 minutes total but should be added in this order. Stir in the greens to wilt.
1 tablespoon oil, 150 grams mushrooms, 1 medium red onion, 1 large red pepper, 2 handfuls hardy greens
Take the now hot baking dish out of the oven and add transfer the vegetables to it. Pour the egg mixture into the dish.
Bake for 18-20 minutes, until the edges are lightly golden and the centre is puffed and just set. It shouldn't look at all wet but will still be very slightly wobbly.
Cool your vegetable frittata for about ten minutes before slicing and serving. It will continue to set as it cools. It's normal for the frittata to deflate as it cools.

Notes

Preheat the dish: the easiest thing to do is to bake your fritatta in the pan you fry the vegetables in, but most people won't have a large enough oven-safe frying pan to do that. The best alternative is to place the baking dish in the oven while it preheats and then transfer the vegetables and egg mixture to that as outlined here. If you do have a large oven-safe frying pan, you can pour the egg mixture directly into that once the vegetables are cooked and place that right into the preheated oven to bake.

Storage: keep for five days in a sealed container in the refrigerator. It's quite good cold but can be gently reheated if you prefer. Reheat slices on a baking sheet in the oven for about five minutes at 180°C (350°F).

Freezing: transfer cooled slices to an airtight container and freeze up to three months. Thaw in the refrigerator and reheat in the oven.

Serving size: this will depend on you - I've written four as the serving size because this is usually enough for two meals for the two of us, typically with some bread and maybe salad on the side. As it's only six eggs I don't think it's enough for six people unless it's part of a larger breakfast or brunch spread.

Nutrition