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.
Light Vegetable Frittata
- 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 can diced tomatoes, drained, 14.5 oz
- 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!
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.