Fall Vegetable Frittata

Name: Fall Vegetable Frittata
Prep time: 30 min
Total time: 45 min
Yield: 6-8
Ingredients: 8 ounces fresh mushrooms; 3 cloves pressed or minced garlic; 3 green onions; thinly sliced; 3 tablespoons olive oil; 2 cups fresh spinach (packed tight); 2 cups of fresh rainbow chard packed tight; 2 bell peppers (red; yellow or orange); seeded and sliced into thin strips; 3 roma tomatoes; seeded and diced; 1 tablespoon finely chopped fresh basil; 4 large eggs; 1 cup milk; 2 ounces feta cheese; ¼ cup grated parmesan; ½ cup shredded mozzarella; Salt & Pepper to taste; A pinch of cayenne

Published on July 8, 2018 | By surleplat |

The great thing about a frittata is that you can use any veggies you have in the fridge or that are fresh and in season. It’s just like a quiche, but crustless – a crustless quiche! Think of it as a basic formula for a simple custard, a crustless quiche, with filling, and then get creative!

Recipes like frittatas are also really flexible. If you are cooking for a crowd, or just yourself, it’s very simple to cut in half, double or triple. The foundation for the custard is four eggs and a cup of milk. If using these proportions, you can really do anything!

Quick tip: To “blanche” is a basic cooking term and technique that describes the process of cooking a fruit or vegetable briefly in boiling water and then immediately immersing the food in ice water or cold running water to stop the cooking process.

- Prep Time
- 30 Minutes
- Cook Time
- 45 Minutes
- Yield
- 6-8

Ingredients

8 ounces fresh mushrooms
3 cloves pressed or minced garlic
3 green onions, thinly sliced
3 tablespoons olive oil
2 cups fresh spinach (packed tight)
2 cups of fresh rainbow chard packed tight
2 bell peppers (red, yellow or orange), seeded and sliced into thin strips
3 roma tomatoes, seeded and diced
1 tablespoon finely chopped fresh basil
4 large eggs
1 cup milk
2 ounces feta cheese
¼ cup grated parmesan
½ cup shredded mozzarella
Salt & Pepper to taste
A pinch of cayenne

Instructions

Preheat oven to 350 degrees.
Heat 2 tablespoons of the olive oil in a skillet over medium high heat.
Add the mushrooms, garlic and chopped green onion, and sprinkle with a pinch of salt and pepper. Sauté the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet (5-7 minutes).
Remove from skillet and set aside. Add one more tablespoon of olive oil and sauté the sliced peppers until tender.
Bring 3 cups of water to a boil. While you are waiting for it to boil, remove chard and spinach from the stems. Then, place the chard and spinach into boiling water and blanche* the vegetables for about three minutes. They will will turn a bright green color. Remove from heat and run under cold water to stop the cooking process
Drain the spinach chard mixture in a colander. When cool, squeeze and press out all of the water. These types of greens shrink down a lot so you will only have about a cup left. Place the greens on a cutting board and lightly chop.
Spray a glass pie dish or any kind of glass rectangular baking dish with non-stick spray. Spread the spinach and the chard on the bottom of the dish. Then add sautéed peppers and tomatoes and basil. Next add the cooked mushrooms and crumbled feta.
In a medium bowl, whisk together four eggs until fairly smooth and season with salt and a pinch of cayenne, and a little freshly ground black pepper.
Add the milk, parmesan, and another small sprinkle of pepper. Whisk to combine.
Pour this mixture into the pie dish over the spinach, mushrooms, and feta.
Sprinkle the shredded mozzarella cheese over top. Place the pie dish on a baking sheet for easy transfer into the oven.
Bake until the frittata is golden brown on top and the center is solid. Every oven is different but this should take between 45 minutes to an hour. Slice and serve! Great for leftovers the next day too.