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Baked Vegetable Frittata 

​This delicious Frittata recipe from Feasting at Home is baked in the oven and packed with healthy vegetables, its so easy to make and perfect for breakfast or lunch.
Picture
All images © ​Feasting at Home 

​What you will need:
  • 6 ounces broccoli (see notes)
  • 1 onion or leek, diced
  • 1–2 tablespoons olive oil
  • 1 red bell pepper, diced
  • 8 ounces mushrooms, sliced
  • pinch salt and pepper
  • 12 large eggs
  • 1 cup ricotta (or sour cream)
  • 1 cup heavy cream (or sour cream)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup fresh basil (save some for garnish)
  • 1–2 cups chopped baby spinach
  • 1–2 cups grated mozzarella (or other melty cheese- cheddar, jack, or crumbled goat cheese)

​



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, 3-4 minutes, over medium heat. Add the peppers and mushrooms and season with salt and pepper. Keep sautéing until tender.
Make the custard: While the veggies are cooking whisk (or blend in a blender) the eggs with the ricotta, cream, salt and pepper. ( Most any combo of ricotta, sour cream and cream will work here- 2 cups total.)
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 (you should have roughly 6 cups). Add the basil, spinach and cheese and pour in the remaining egg mixture. Give the veggies and little swirl so 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. Let stand 5 minutes before serving.


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