It was “breakfast for dinner” night at my house last night. Sometimes, I just don’t feel like preparing a heavy meal. Other times, I am short on time because I am running the kids in one direction and my husband is running in another. Life on our farm is very hectic and often quick and satisfying meals work best. I love making “breakfast for dinner” because it usually is quick and it is definitely satisfying.
Eggs are about the quickest thing you can make when pressed for time. My Rustic Frittata with Fresh Vegetables is packed with proteins and healthy vegetables. It is hearty, versatile and satisfying. It is great putting all the fresh veggies we grow here at Russo’s to good use. I also love it because it is a great way to clean out the frig!
This version is made with tomatoes, onion, mushrooms and cheese. Have some squash or kale you want to get rid of, dice them up and add them into the mix too! Have some bacon or chorizo that’s staring you in the face each time you open the door? What the heck, cook it up and throw that in too. The ingredient options are endless.
Here’s how to make my version.
First, grab some farm fresh eggs. I used 10 for this recipe.
Next, I cleaned out my refrigerator. I found mushrooms, onions, mozzarella cheese, parmesan cheese and a few tomatoes. Chop them up and set aside. Oh, and don’t forget the fresh herbs. I raided my herb garden and chopped up some fresh basil and oregano.
I then cracked all of the eggs in a bowl and whisked them together with one half cup of milk.
After you finish chopping all your veggies, heat your frying pan heated and season with oil. Add the mushrooms, tomatoes, and onions to pan. Saute for 3 minutes on medium heat. I seasoned the vegetables with salt and pepper after I finished sauteing them because I did not want the mushrooms to sweat and become water-logged. Doesn’t that look yummy??!!
Now, pour the eggs into the pan. Add cheeses and fresh basil and oregano. Cook for about one minute until bottom is starting to set and firm up.
Once the frittata is starting to set, place is a 375º oven and bake for 15-18 minutes. The top should be set and starting to turn a very light brown.
Once I removed the frittata from the oven, I let it set for a few minutes and then took my spatula to loosen the sides. I was easily able to slide to onto a cutting board and cut into 8 slices.
Now, my family got to dig in and enjoy.
- 10 Eggs
- 1/2 cup milk
- 1/2 cup diced onion
- 1 cup cremini baby portabella mushrooms
- 2 to matoes diced
- 1 cup mozzarella cheese grated
- 1 cup parmesan cheese grated
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup fresh basil chopped
- 1/4 cup fresh oregano chopped
- 2 tablespoons oil
- Preheat oven to 375 degrees.
- Chop onion, tomatoes, mushrooms, basil and oregano. Set aside.
- In medium bowl, crack eggs and whisk together with milk.
- Heat a large frying pan at medium heat. Add 2 tablespoons of oil and coat the bottom of the pan.
- Add eggs and then add the chopped vegetables, cheeses and herbs.
- Cook until bottom starts to set.
- Once set, bake in 375 degree oven for 15-18 minutes until frittata is firm.
- Remove from oven and let set for a few minute.
- Take a spatula and loosen frittata around side of the pan.
- Slide out onto a cutting board or large round serving dish. Cut into 8 slices.
As I said before, the flavor combinations are endless. Here are a few other frittatas I like to make:
- Spinach and feta cheese
- Ham, cheddar cheese, and red peppers
- Asparagus, garlic and onion
- Zucchini, Italian sausage, tomato and provolone
Hope you like this recipe. It so versatile and can be served for breakfast, brunch, lunch and yes, EVEN dinner! Do you make frittatas at home? I would love to know what your favorite ingredients are.