Loaded Vegetable Frittata- Ready in under 30 min.
It’s been only two weeks since I last posted but it does feel a lot longer than that. I was so freakishly busy that these two weeks felt like an eternity. I had to work this weekend too so I was resigned to the fact that I wouldn’t be able to post again. But then it was a combination of grocery shopping at Costco and some quick thinking that came to my rescue (LAUGHS!!!). The end result was a delightfully enticing “Loaded Vegetable Frittata” recipe ready in under 30 minutes. Never before have the words quick and easy recipe sounded like sweet music to my ears.
Hectic Work Life Balance
Doing cancer research you tend to go through a lot of ebbs and flows on the job. There are times when the job feels like a 9 to 5 job. Then there are days when the job turns atypical because of the need to work long hours including weekends. Unfortunately for me the last 2-3 weeks have been anything but typical. It was because I of a very important month long experiment which requires working on the weekends too (wish y’all could see my sad face!!!).
But I just can’t give up on the blog for the duration of this experiment now.. CAN I?? The answer to that question is an emphatic NO.. Here is the moment when I wish that dramatic music hits and I start telling y’all that I will fight through this adversity and come out on top.. NAH!!! JUST KIDDING.
Quick and Easy Frittata
The answer is actually pretty simple. Quick and easy recipes made in double quick time. My job became a lot easier because we shop for groceries at Costco where you tend to find everything in large quantities. So I was going to simply look for an ingredient which I had an excess of..
The choice boiled down to potatoes (a 10lb packet!!! I know that’s a lot..) and a couple of dozen eggs. The winner was the eggs and it was an easy choice simply because my previous recipe was a POTATO WAFFLE. The original plan was that of some kind of an omelette. Unfortunately that felt too simple to my twisted mind (LAUGHS!!!). So I moved on to plan B which was going to be either a quiche or a frittata. I settled on the frittata because it was simply going to be faster to make. Shopping at Costco helped me out again because we had just bought a 5 lb bag of frozen veggies which was just perfect for this recipe.
What is a Frittata?
In simple words its an Italian Egg Omelette. It is made by using vegetables, cheese, meat, and herbs along with the eggs which are then baked in an oven. Its a fancier omelet that can be eaten for breakfast or brunch.
How to make this Loaded Vegetable Frittata
Basically all I did was to saute the very same veggies and some onions in a cast iron skillet and then added some dry spice powders to it for a trip to flavor town. I added Pav Bhaji masala in this recipe which is a spice blend used for a very popular snack on the streets of Mumbai. This blend can be substituted with any store bought Garam Masala and it will still taste good.
Just pour the egg mixture on top and set it in the oven to cook and Voila the veggie frittata is ready in 10 minutes. Having had a very nutritious and satisfying breakfast/brunch I was ready to get to work on a SATURDAY!!!
I just can’t believe I said that. I hope my boss doesn’t read this post and sees me griping about work. If that happens then y’all will know because it just might be a long time before I post again (LAUGHS!!!!).
Frittata Tips
- Use an oven-safe nonstick pan or a cast-iron skillet for this recipe.
- This Vegetable frittata has many variations and you can get creative with your ingredients. Veggies can be snuck in as well!!!
- Saute the vegetables until they are tender. Once the eggs are added you won’t be able to cook the veggies.
- Spread the veggies evenly before adding eggs.
- Bake the frittata until the eggs are just set. Be careful as it will continue cooking from the residual oven heat, even after removing from the oven. Overbaked frittata is rubbery.
- The cooking time will vary based on the thickness and amount of vegetables you use, so watch it carefully.
Frittata Accompaniments !!
Vegetable frittata makes a perfect hearty breakfast. I had my vegetable frittata with a glass of milk. This recipe is great for brunch or lunch. You can serve the oven-baked vegetable frittata with french toast, baked potato, salad or roasted vegetables. It’s a versatile dish and goes well with the most side dish
Frittata Muffin
This vegetable frittata can also be baked in a muffin pan. Just Divide the egg mixture equally into each muffin cup. Bake for 20 min at 350F. Mini muffin frittatas are ready.
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Loaded Vegetable Frittata
Equipment
- Cast Iron Pan
Ingredients
- 6 Eggs
- ¼ cup Milk
- 2 cups Frozen Vegetables
- 1 small Onion
- 1 ½ tsp Coriander Powder
- 1 tsp Red Chili Powder
- 1 ½ tsp Amchur Powder
- 1 ½ tsp Pav Bhaji Masala
- Salt
- Pepper
Instructions
- Whisk the eggs, milk and salt together in a bowl and set aside.
- Preheat the oven to 400 F.
- Saute the onions in a cast iron skillet on medium high heat till they are translucent.
- Add the frozen vegetables to the skillet and cook for about 2-3 minutes.
- Mix in all the dry spices together and continue cooking for another 2 minutes till the flavors come together.
- Finally pour the egg mixture into the pan and make sure the egg mixture settles in evenly. Cook for a minute or till the eggs at the edge of the pan begin to set.
- Put the skillet in the oven and bake for 8-10 minutes or until the eggs are set.
- If you desire a crispy top then broil the eggs for a minute.
- Once the eggs are done rest them for 5 minutes and then serve.
Great way to include vegetables in your diet, Frittata looks so good, love the idea of making them as muffins , and the Indian spices touch to the recipe, Awesome share , Rahul!
Isnt’ a recipe like this a good way to get the kids to eat their veggies Aarthi??
My wife’s sister in law is also a medical researcher and we’ve discussed the ups and downs of her job. She describes it as months of average days followed by a few weeks of ecstatic happiness when they reach a milestone. So, I can understand your being busy. Perhaps blogging is a good thing for relaxation during the busy times.
Frittatas appear on our Sunday brunch menu often. But, I’ve never tried one with such spices. I can’t wait to give this a go.
Times in cancer research are like a rollercoaster ride.. The highs can be really ecstatic and the lows can be really tough on you.. Being in the kitchen does help take my mind off the stress of work.. As for the recipe then I always try to add a touch of Indian spices to my recipes and this worked out well for me..
This type of recipe is my solution when the fridge needs clearing out. I never let life get in the way of blogging. And your life sounds interesting and busy.
Couldn’t agree with you more Tandy.. Nothing should get in the way of blogging..
I also like to add pav bhaji masala in my omelette. I dont have an oven. I do have a cast iron skillet. Can I make vegetable frittata on a stove top. Do I need to flip it.
Hey Ruchit you can indeed make frittata using just the cast iron skillet. However you may need to flip it so as to cook the frittat evenly.. However dont let that scare you off.. Simply use a cutting board to flip it and a large plate to slide the frittata back in the pan.
Thank you
No problem.. Hope you like the recipe.
Great idea to use frozen veggies!! I love frittatas and this would be perfect for any meal of the day!
Thanks Liz..
We love to make a frittata for a quick meal. They’re easy to make, and you can flavor them with whatever you happen to have in your refrigerator. Yours looks terrific — thanks!
Couldn’t agree with you more John. A frittata is such a blank canvas that anything can go well with it..