Light Vegetable Frittata
A light and tasty vegetable frittata made in a cast iron skillet. The perfect egg entree for breakfast, brunch, lunch or breakfast for dinner! Dare I say the BEST frittata recipe ever!
Good morning! Hope you guys are all having a wonderful long weekend. I made this egg recipe for lunch yesterday and oh my goodness….. yum! My son and I each had one slice and then Brad finished it off…. yeah, he’s pretty much our garbage disposal. 😉
You guys are going to love this light vegetable frittata, also known as “The Best Darn Frittata”, just as much as we did! I decided to try this frittata in my new cast iron skillet. I’ve never cooked with a cast iron skillet and I’m not sure if the skillet had anything to do with the taste of this frittata, but just in case it did, I would definitely recommend cooking your frittata in one.
- 2 tablespoons extra virgin olive oil
- 1 cup diced onion about 1/2 an onion
- 1 green bell pepper diced (about 1 cup)
- 2 cloves garlic minced
- 1 cup fresh spinach chopped
- 1 14.5 oz can diced tomatoes, drained
- 3 slices turkey bacon cooked and chopped (I use a nitrate free brand; like Trader Joe's or Applegate)
- 5-7 eggs depending on size (I used 5 large eggs for a medium-sized skillet)
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Preheat the oven to 350 degrees.
- Add 2 tablespoons of olive oil to iron skillet and use a cooking brush or paper towel to wipe oil along the sides of the skillet. Heat skillet on medium-high heat. Saute onion and green pepper for about 5 minutes.
- Meanwhile; beat eggs, Italian seasoning, salt and pepper in medium bowl or 2 cup measuring cup. Set aside.
- Next, add garlic, spinach, tomatoes and bacon to iron skillet and saute for another 2-3 minutes.
- Finally, pour the egg mixture into the skillet with the vegetables and stir to ensure the egg mixture is evenly distributed, then immediately remove the skillet from the heat.
- Put the skillet in the oven and bake for about 30-35 minutes, and until the top of the frittata has browned slightly and is set.
- Allow frittata to cool for about 5-10 minutes before serving. Enjoy!
Did you make this recipe?
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I’ve got a few quiche recipes on the blog, but no frittata recipes. Before I titled this post, I actually had to check to make sure this was actually a frittata and not a quiche. On Cooking Clarified, I found information on the difference between a quiche and frittata.
Quiche vs. Frittata:
- Quiche usually consists of a custard base, a combination of eggs and heavy cream, and has a deliciously creamy consistency when baked. The cream can be replaced with a light half and half or milk to cut the fat.
- Quiche usually has a crust, but it doesn’t have to.
- Eggs are the center star of the frittata. Frittatas have no crust and little, if any, milk or cream.
- Frittatas are cooked first on the stovetop, then finished in the oven or under the broiler.
- Both are equally delish, in my opinion, depending on what you’re in the mood for!!!
Something to think about….
What’s your favorite; quiche or frittata?
What are your favorite additions to a frittata?
Have you ever used a cast iron skillet? If so, what did you make? I want to use this thing for all recipes, now!
Enjoy the rest of your weekend! And be sure to remember why we’re off work, Monday!
Of possible interest: My quiche recipes, on the blog, are Spaghetti Squash Quiche, Paleo Spinach Bacon Quiche, Crustless Spinach Quiche, Butternut Squash Kale Quiche in an almond flour crust, Super Simple Quiche Summer.
This looks delicious! For some reason I envision it on my menu plan when I have houseguests 🙂
Looks delicious!!
Skillet meals are so fantastic. I love eating right from the pan!
Mmm, that sounds delicious! I love frittatas with all kinds of fresh vegetables.
Skillet meals are always my favorite as the clean up usually isn’t too bad 🙂 I can definitely see myself eating this recipe all by myself.. yup Joshua will have to make his own 🙂 just kidding!
This looks great! I just got a small cast iron skillet– might need to get a larger sized too!! Thanks Kim
I’m definitely a frittata person! I need to buy mini cast iron skillets. By need I mean want because clearly I don’t need anymore kitchen supplies!
I love my cast iron skillets. I have a small one that I make cornbread in (you have not had good cornbread until you’ve had it from a cast iron skillet), and a large one i make my meatloaf and pizza in. Pizza Hut uses cast iron for their pan crust. It’s what gives it the crisp on the outside fluffy on the inside texture. I absolutely 100% believe cast iron makes a difference in the flavor of your food. It’s pourous, so it absorbs some of the flavor of what you cook, kinda the way your sweatshirt absorbs the smell of a bonfire, but then a hint of that flavor goes into the next recipe. The more you use it for every day cooking, the better you’ll like the food that comes out of it.
This looks amazing! I can’t wait to try it! Do you have and idea how many calories there are per serving?
Thanks so much! I’ve added the nutritional information for 6 servings. I need to make this again too! 🙂
Serving size is one slice, but how many slices or servings does this make?
6 slices. Enjoy!