No matter what meal of the day you are cooking for, a frittata is an outstanding option. This stunning vegetable frittata is made with asparagus, mushrooms, spinach and feta made in a flash!
Having frittata for lunch? Make it a complete meal with Broccoli and Cauliflower Soup!
If this dish had an feeling attached to it, it would be the one you get when wearing a warm sweater on a cold evening. Or perhaps the sensation of curling up in front of a warm fire with a cup of team.
It’s that good, that comforting, that satisfying. Must be something about the the eggs, cooked with a thoughtful combination of vegetables, that just feels so right!
Why you’ll love it
Eggs get slapped with a ‘breakfast’ label, but I’m not sure why. There are so many fantastic ways to eat eggs throughout the day, so why wouldn’t we?
There are a lot of ways to do this, but a frittata is a great place to start. A good frittata is moist and creamy with a medley of flavours
To make a good thing even better, a frittata recipe is endlessly adaptable so you can use whatever ingredients are available and the flavours you love the most. I often turn to frittata when my fridge needs a clear out because I can use whatever I find!
What is a frittata?
The word ‘frittata’ comes from Italy and originally mean eggs fried in all sorts of ways. It wasn’t until fairly recently that it has been used in the way we are used to.
It now refers to an egg dish that is cooked primarily in an oven and is stuffed with vegetables and other ingredients. Frittata isn’t folded like an omllette and doesn’t have a crust like a quiche, although it has things in common with both. One key difference is that the frittata is whisked a bit more to add air and create a fluffier consistency.
There are absolutely no rules about what can go in a frittata. And because it is cooked at a fairly low heat and not flipped at any point, the eggs remain soft and moist.
I started this recipe as an asparagus frittata because I love how the freshness of asparagus shines through the savoury eggs. I also added mushrooms and spinach to really punch up the vegetable content.
For savoury recipes like this, feta just works so well every time. The tang and saltiness of feta keep recipes from becoming bland or one-note. Just a little goes a long way!
But what really made this frittata sing was the addition of pesto. I happened to have a jar of harissa pesto that I’ve been dying to use, but really any pesto will be worth trying. Adding basil or sun-dried tomato pesto to this frittata would taste amazing and completely transform the recipe!
Recipe tips and notes
- Pull out a cast iron pan when it is time to make a frittata. This it allows you to start on the stovetop and finish in the oven while using the same pan. An ovenproof skillet will also do the job.
- The spinach in this frittata can be replaced by kale or omitted completely. Kale does take longer to cook, so add it to the pan slightly earlier.
- Tenderstem broccoli/ broccolini can be used in place of asparagus.
- Tomatoes are a fantastic choice for a frittata! Cut the cherry tomatoes in half or slice larger tomatoes then add along with the eggs before the frittata is put in the oven. No need to cook first!
- I used harissa pesto and feta cheese because both were available to me and flavours I love. But any pesto and almost any cheese can be used with great results. An aged cheddar would be lovely!
- An overcooked frittata, like any overcooked eggs, can be dry and unpleasant to eat. Take it out of the oven as soon the eggs have puffed up and set and before they have become hard.
Vegetable Frittata with Feta
A stunning vegetable frittata with asparagus, mushrooms, spinach and feta!
- 125g asparagus
- 1 tablespoon olive oil
- 250g mushrooms
- 50g spinach
- 100g feta
- 2 tablespoon pesto, any flavour you like (I used rose harissa pesto)
- 10 eggs
- Salt to taste
- Black pepper to taste
- Preheat the oven to 200C/400F.
- In a medium pot bring the asparagus to a boil and cook for no longer than 1 minute. The asparagus should turn bright green colour. Drain and set aside.
- Meanwhile cook the sliced mushrooms till golden in 1 tbs olive oil with a pinch of salt and black pepper. Once the mushrooms are cooked add the spinach to the pan and allow to wilt. Then arrange the asparagus on top.
- Pour the beaten eggs all over the vegetables, then add a little spoonful of pesto, sprinkle with feta or any other cheese. Cook in the preheated oven for 20-22 minutes or until set.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 230Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 326mgSodium: 405mgCarbohydrates: 5gFiber: 2gSugar: 2gProtein: 15g
Nutritional information is calculated using third-party services and is only a guideline. There may be some variations based on product brands and cooking methods. If you are on a restricted diet, it is recommended that you supplement this info with your own research.
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