What’s your favorite thing about frittatas? For me, it’s all about the level of simplicity in preparation. You can literally use any vegetable in your fridge, throw in a couple of eggs and pop it in the oven. My husband usually mans the kitchen on Sunday’s. This is his easy baked vegetable frittata recipe.
Although frittatas are possibly one of the easiest breakfast dishes to make, the quality of your selected ingredients is very important. This recipe includes fresh, organic vegetables from our local HEB as well as cage free, free-range, and non-GMO NestFresh Eggs.
NestFresh: Humane, Sustainable Eggs from Family Farms
NestFresh started as a family company in Colorado in 1991. Their focus is rooted in environmental sustainability and animal welfare. The eggs are locally produced, certified cage free, free-range, humanely treated, and non-GMO. NestFresh proudly partnered with the Non-GMO Project to produce the first ever Non-GMO Project Verified Eggs. We feel good about feeding NestFresh Eggs to our family.
Baked Vegetable Frittata Recipe
Sunday’s at our home are quite lazy. Emory and I typically sleep in while daddy gets the coffee and breakfast ready. We’re usually awaken by the aroma of thick-cut, Canadian turkey bacon and boldly brewed coffee.
Although breakfast isn’t my favorite meal, I can always enjoy a dish loaded with veggies. My husbands baked vegetable frittata is something I can always enjoy.
A rough chop of your favorite vegetables, a few NestFresh Eggs and a hot oven is all you need for this super simple baked vegetable frittata recipe.
Heat the oven. Arrange a rack in the middle of the oven and heat to 400°F.
Whisk the egg. Whisk the eggs and 1/2 teaspoon salt together in a small bowl; set aside.
Cook the Turkey bacon. Place the bacon in a cold 10- to 12-inch nonstick ovensafe frying pan or cast iron skillet, then turn the heat to medium-high. Cook the bacon, stirring occasionally, until crisp, 8 to 10 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate and pour off all but 2 tablespoons of the fat. (Omit for a vegetarian friendly frittata)
Wilt the spinach with the garlic and mushrooms. Pile the spinach into the pan with the garlic and mushrooms, and cook, stirring, for 30 seconds to 1 minute or until spinach wilts and mushrooms soften. Add the turkey bacon back to the pan and stir to evenly distribute.
Pour the egg mixture into the skillet. Pour the egg mixture over the vegetables. Tilt the pan to make sure the eggs settle evenly over all the vegetables. Cook for a minute or two until you see the eggs at the edges of the pan beginning to set.
Bake the frittata for 8 to 10 minutes. Bake until the eggs are set, 8 to 10 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven. For a browned, crispy top, run the frittata under the broiler for a minute or two at the end of cooking.
Cool and serve. Cool in the pan for 5 minutes, then slice into wedges and serve.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.