Do you want to know what I’m getting tired of? Little wimpy frittata recipes, that’s what. I see recipes and photos all over the place for frittatas that come out about an inch thick and I wonder who has the time for that. I think of it this way: If you’re going to make a frittata, make it big. That way, when you slice it and put a piece on your plate, you’ve got something decent to eat. Back in the early days, we used to make much more elegant frittatas. They were thin and delicious and probably something you’d serve while guests were over. We don’t make those anymore. Now, we fill the skillet as far as it will go and wait for something spectacular to come out of the oven. This is much more my style.
This recipe is simple enough to prepare. It will take some upfront cooking though. The potatoes as well as the onion will need to be softened. Also, the zucchini and red bell pepper need to be cooked slightly too. After that, all it takes is to mix in the eggs, bake and you’re done. The aspect I like most about this frittata is that it’s big. I added more of everything than the original recipe called for and it paid off. I didn’t even care how things looked when it was finished baking in the oven. Luckily, the appearance was great, but wouldn’t have minded if it wasn’t. This frittata looks legit and that’s a good thing. It also tastes great. I added some Swiss and cream cheese to the top for some added interest, which turn out great.
2 Tablespoons Olive Oil
1 Tablespoon Butter
6 Red Potatoes, Quartered
1 Large Red Onion, Sliced
2 Zucchini, Cut into Rounds
1 Red Bell Pepper, Diced
1 Package Frozen Spinach, Thawed and Squeezed
12 Large Eggs, Beaten
1 Cup Swiss Cheese, Chopped or Shredded
1 Teaspoon Salt
1/2 Teaspoon Ground Black Pepper
1/4 Cup Cream Cheese
2 Teaspoons Dried Rosemary
I’d like to thank New England Today for this recipe. It’s outstanding and I hope to pull more recipes from this resource in the future.
Arrange oven racks so one is in the middle position. Then, pre-heat the oven to 400 degrees.
Soften the Potatoes & Onion
Warm a large skillet over medium-high heat. Once the pan is to temperature, add in the olive oil and the butter. Then, add the potatoes and the onion and cook until both of these ingredients are somewhat soft. This will probably take about 20 minutes. A trick I used to get things to soften up a bit faster was to add about a cup of water to the skillet and then cover it. That will steam the vegetables in the beginning and then, after I remove the lid later on, the water will evaporate and everything will brown up.
Cook the Zucchini
Next, add the zucchini and red bell pepper to the skillet, stir occasionally and cook for another five minutes. When that’s done, add in the spinach and cook for another two minutes.
Add the Eggs
In a large bowl, whisk the eggs along with the salt, pepper and rosemary. After that, mix in the Swiss cheese. Pour the egg mixture over the vegetables in the skillet and use a spatula to move things around a bit so the eggs find their way into every crevice. Then, cut the cream cheese into chunks and sprinkle them over the entire surface of the frittata.
Bake the Frittata
Place the skillet in the oven for 15 minutes. After that time, the eggs should be cooked and solid. Remove the skillet from the oven and you’re all done.
Plate & Serve
Cut the frittata into pieces and plate. If you want, season with salt and pepper to taste and serve. Enjoy!
The Final Garden Frittata Recipe
After all the softening, this recipe went quickly and smoothly. I really liked this one, so I’ll be making it again. If you decide to give this a try, please let me know your thoughts in the comment section down below. Thanks for reading!