Description
A recipe for Vegetable Frittata (crustless quiche) baked in the oven. A versatile vegetarian brunch recipe that can be made ahead. Keto, gluten-free, low carb and full of healthy veggies. Serves 8-10 -See notes for halving the recipe!
Ingredients
Veggie Filling (use what you have)
- 16 ounces broccoli (see notes for substitutions)
- 1 onion or leek, diced
- 1-2 tablespoons olive oil
- 1 red bell pepper, diced
- 8 ounces mushrooms, sliced
- pinch salt and pepper
Frittata Base
- 12 large eggs
- 1 cup cottage cheese (or ricotta cheese)
- 1 cup heavy cream (or cottage cheese or sour cream) *I love using all cottage cheese for more protein.
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Optional additions
- 1/2 cup fresh basil (save some for garnish)
- 1-2 cups chopped baby spinach
- 1 cup grated cheese (mozzerella, cheddar, pepper jack, gruyere, or crumbled goat cheese or feta)
Instructions
Preheat oven to 350F
Make the veggie filling: Cut the broccoli into small florets and steam until just tender, let cool. At the same time, sauté the onion or leek in olive oil over medium heat for 3-4 minutes. Add the peppers and mushrooms and season with salt and pepper. Keep sautéing until tender. You want 4-6 cups of veggies.
Make the frittata base: While the veggies are cooking, blend (or whisk) the eggs with the cottage cheese, cream, salt, and pepper. (I love using all cottage cheese here!)
Assemble the frittata: Grease a deep 9 x 13-inch baking dish or 12-inch skillet. Pour 1/2 of the egg mixture in the bottom. Add the cooked veggies. Add the basil, spinach and cheese and pour in the remaining egg mixture. Give the veggies a little swirl so the egg mixture is incorporated.
Bake: in the middle of the oven until the center is puffed and the frittata is nice and golden about 1 hour. Check at 30-40 minutes and tent with foil if getting too dark. You’ll know the frittata is done when it puffs slightly at the very center and is not too wobbly. Let stand 5 minutes before serving.
Leftovers keep for 4 days in the fridge or can be frozen for up to 3 months.
Notes
Veggies: Feel free to swap other veggies for these- just make sure they are cooked and lightly seasoned with salt and pepper. Think sautéed greens like chard or beet greens, roasted potatoes or sweet potatoes, roasted butternut squash, roasted cauliflower, sautéed zucchini, frozen spinach or corn, roasted peppers, sun-dried tomatoes, chili peppers, wilted kale or chard. In summer, I’ll top it with fresh vine-ripened cherry tomatoes. In spring, I’ll add raw asparagus tips. You’ll need 6 cups of cooked veggies total.
Dairy- Lately I’ve been using 2 cups full-fat cottage cheese for the dairy, plus 1 cup melty cheese.
Cast-Iron: If you would like to bake this in a cast-iron skillet- no problem; make sure it is extra-large (12 inches in diameter) and greased well.
If making ahead: assemble, refrigerate, and make sure to bring unbaked refrigerated frittata to room temp one full hour before baking. Frittata can also be baked ahead and reheats well.
When halving the recipe, bake in a standard 9-inch pie pan or 9-inch cast-iron skillet.
Nutrition
- Serving Size: ( 1/8th piece - made w/ricotta, sour cream & 1 ½ cups whole milk mozzarella)
- Calories: 339
- Sugar: 5 g
- Sodium: 511.8 mg
- Fat: 23.4 g
- Saturated Fat: 11.4 g
- Carbohydrates: 12.2 g
- Fiber: 3 g
- Protein: 21.3 g
- Cholesterol: 328.4 mg
