Best 7 Garden Veggie Frittata Recipes

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Indulge in a Symphony of Vegetables and Eggs with Garden Veggie Frittata Recipes

Savor the vibrant flavors of fresh vegetables and the comforting embrace of eggs in a culinary masterpiece known as the garden veggie frittata. This delectable dish, originating from Italy, is a versatile canvas for your culinary creativity, inviting you to explore a world of flavors and textures. With a medley of recipes to choose from, each offering unique combinations of vegetables, cheeses, and herbs, the garden veggie frittata is a symphony of tastes that will tantalize your palate. Embark on a culinary journey as we uncover the secrets behind this delightful dish, ensuring your next frittata becomes a celebration of garden-fresh flavors. Whether you prefer a classic recipe or a more adventurous twist, these garden veggie frittata recipes promise an explosion of flavors that will leave you craving more.

Let's cook with our recipes!

GARDEN VEGETABLE FRITTATA



Garden Vegetable Frittata image

Make and share this Garden Vegetable Frittata recipe from Food.com.

Provided by Food.com

Categories     Breakfast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil, plus more for drizzling
5 small red potatoes, thinly sliced
1 bunch green onion, trimmed and sliced
1 cup grape tomatoes, sliced
1 cup Baby Spinach, torn
1 garlic clove, crushed
8 eggs
1 tablespoon chopped fresh basil, plus more for garnish
1 -2 cup shredded asiago cheese, plus more for garnish
kosher salt & freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced potatoes to the skillet, saute for about 6 to 8 minutes, until tender but firm. Remove the potatoes from the skillet. Add another tablespoon olive oil, and add the green onions, tomatoes, spinach, and garlic. Saute for an additional 1 to 2 minutes or just until the spinach is wilted. Season the vegetables with salt, and pepper.
  • In a medium bowl, beat together the eggs, basil, cheese, salt, and pepper. Pour into the skillet over the vegetables. Reduce heat to medium-low and scramble the eggs for 1 minute. Return the potatoes to the skillet. Cook for an additional 2 to 3 minutes, or just until the eggs start to set around the edges. Drizzle olive oil around the edge of the pan to ensure easy removal.
  • Finish cooking in the oven for an additional 10 to 12 minutes, until the eggs have completely set in the center. Serve straight out of the skillet, or flip onto a serving plate. Garnish with shredded Asiago cheese and fresh basil.

Nutrition Facts : Calories 247.2, Fat 11.2, SaturatedFat 2.8, Cholesterol 248, Sodium 128.8, Carbohydrate 25.8, Fiber 3.4, Sugar 3.2, Protein 11.8

GARDEN FRITTATA



Garden Frittata image

I created this frittata recipe one day to use up some fresh yellow squash, zucchini and tomato. It's so easy to make because you don't have to fuss with a crust. Give it different twist by trying it with whatever veggies you have on hand. -Catherine Michel, St. Peters, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 6 servings.

Number Of Ingredients 13

1 small yellow summer squash, thinly sliced
1 small zucchini, thinly sliced
1 small onion, chopped
1 cup shredded part-skim mozzarella cheese
1 medium tomato, sliced
1/4 cup crumbled feta cheese
4 large eggs
1 cup fat-free milk
2 tablespoons minced fresh basil
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup shredded Parmesan cheese

Steps:

  • In a microwave-safe bowl, combine the squash, zucchini and onion. Cover and microwave on high for 7-9 minutes or until the vegetables are tender; drain well., Transfer to a 9-in. pie plate coated with cooking spray. Top with the mozzarella, tomato and feta cheese., In a large bowl, whisk the eggs, milk, basil, garlic, salt and pepper; pour over the cheese and tomato layer. Sprinkle with Parmesan cheese. , Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 161 calories, Fat 9g fat (4g saturated fat), Cholesterol 142mg cholesterol, Sodium 494mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 13g protein. Diabetic Exchanges

GARDEN VEGETABLE FRITTATA



Garden Vegetable Frittata image

Provided by Kelsey Nixon

Time 45m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons olive oil, plus more for drizzling
5 small red potatoes, thinly sliced
1 bunch green onions, trimmed and sliced
1 cup grape tomatoes, sliced
1 cup baby spinach, torn
1 clove garlic, crushed
8 eggs
1 tablespoon chopped fresh basil, plus more for garnish
1 to 2 cups shredded Asiago cheese, plus more for garnish
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced potatoes to the skillet, saute for about 6 to 8 minutes, until tender but firm. Remove the potatoes from the skillet. Add another tablespoon olive oil, and add the green onions, tomatoes, spinach, and garlic. Saute for an additional 1 to 2 minutes or just until the spinach is wilted. Season the vegetables with salt, and pepper.
  • In a medium bowl, beat together the eggs, basil, cheese, salt, and pepper. Pour into the skillet over the vegetables. Reduce heat to medium-low and scramble the eggs for 1 minute. Return the potatoes to the skillet. Cook for an additional 2 to 3 minutes, or just until the eggs start to set around the edges. Drizzle olive oil around the edge of the pan to ensure easy removal.
  • Finish cooking in the oven for an additional 10 to 12 minutes, until the eggs have completely set in the center. Serve straight out of the skillet, or flip onto a serving plate. Garnish with shredded Asiago cheese and fresh basil.
  • Per serving: Calories 395; Total Fat 23 grams; Saturated Fat 9 grams; Protein 20 grams; Total Carbohydrate 27 grams; Sugar: 4 grams; Fiber 4 grams; Cholesterol 281 milligrams; Sodium 587 milligrams

GARDEN VEGGIE FRITTATA



Garden Veggie Frittata image

Add something meatless to your family's Italian dinner with this mouth-watering veggie frittata made using corn and eggs.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 40m

Yield 4

Number Of Ingredients 15

6 eggs, beaten
1/3 cup milk
1 tablespoon chopped fresh chives
1 teaspoon chopped fresh marjoram
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon oil
1/3 cup chopped onion
1 small zucchini, halved lengthwise, sliced
1 garlic clove, minced
2 cups fresh small broccoli florets
1 cup frozen corn
2 teaspoons oil
1/2 cup shredded Cheddar cheese (2 oz)
2 Italian plum tomatoes, thinly sliced

Steps:

  • In medium bowl, combine eggs, milk, chives, marjoram, salt and pepper; mix well. Set aside.
  • Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until hot. Add onion, zucchini and garlic; cook and stir 1 minute. Reduce heat to medium. Add broccoli, corn and 1/4 cup water; cover and cook 4 to 6 minutes or until vegetables are crisp-tender, stirring occasionally. Remove vegetables from skillet.
  • Add 2 teaspoons oil to skillet. Return vegetables to skillet; pour egg mixture over vegetables. Cover loosely; cook over medium heat for 10 to 15 minutes or until center is set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet.
  • Sprinkle frittata with cheese; arrange tomato slices on top. Cover; cook 1 to 2 minutes or until cheese is melted. If desired, garnish with additional chives or sprigs of marjoram. To serve, cut into wedges.

Nutrition Facts : Calories 290, Carbohydrate 14 g, Cholesterol 335 mg, Fat 1 1/2, Fiber 3 g, Protein 16 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 6 g

4-CHEESE GARDEN VEGETABLE FRITTATA



4-Cheese Garden Vegetable Frittata image

Look no further for a stunning, edible centerpiece for your Easter or spring get-together. Picture a stack of two vegetable and cheese-packed frittatas with a layer of creamy, herbed goat cheese in the middle. Bright green asparagus spears decorate the perimeter of the frittata "cake" for a make-ahead showstopper.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 23

8 ounces cream cheese, at room temperature
4 ounces goat cheese, at room temperature
1/4 cup finely chopped fresh chives
1/4 cup fresh parsley leaves, finely chopped
Kosher salt and freshly ground black pepper
1 1/2 bunches jumbo asparagus (24 to 26 spears)
1/2 cup heavy cream
1/2 cup grated Parmesan (1 1/2 ounces)
1/2 cup shredded mozzarella (2 ounces)
1/4 cup finely chopped fresh dill
1/4 cup fresh mint leaves, finely chopped
6 large eggs
2 scallions, thinly sliced
1/2 cup heavy cream
1/2 cup grated Parmesan (1 1/2 ounces)
1/2 cup shredded mozzarella (2 ounces)
1/2 cup baby spinach
1/4 cup finely chopped fresh chives
1/4 cup fresh parsley leaves, finely chopped
6 large eggs
2 scallions, thinly sliced
Kosher salt and freshly ground black pepper
4 heirloom grape tomatoes, thinly sliced

Steps:

  • Preheat the oven to 300 degrees F. Tightly wrap the bottom and sides of two 6-inch round springform pans with aluminum foil and transfer to a baking sheet.
  • For the cheese filling: Beat the cream cheese and goat cheese in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth, about 2 minutes. Reduce the speed to low, add the chives and parsley and mix until just combined. Cover and chill until firm and cold, at least 1 hour and up to overnight. (You want the cheese to be cold enough so it doesn't seep out the sides when the frittatas are stacked on top of each other).
  • For the asparagus frittata: Meanwhile, bring a medium pot of heavily salted water to a boil. Fill a large bowl with ice water.
  • Trim and discard the woody stems from the asparagus. Cut 3 inches off the top of each asparagus spear (measuring from the tip) and set aside. Thinly slice the remaining parts of the stalks. Set aside 1/2 cup and reserve the remaining asparagus for another use.
  • Add the 3-inch asparagus pieces to the boiling water and cook until tender but still very bright green, about 2 minutes. Use a slotted spoon to immediately transfer them to the ice water to stop the cooking. Remove them to a cutting board and slice each stalk lengthwise down the middle. Reserve for decorating.
  • Whisk the heavy cream, Parmesan, mozzarella, dill, mint, eggs, scallions, reserved 1/2 cup asparagus, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Pour into one of the prepared springform pans. Reserve the bowl for the second frittata.
  • For the spinach frittata: Whisk the heavy cream, Parmesan, mozzarella, spinach, chives, parsley, eggs, scallions, 1/2 teaspoon salt and a few grinds of pepper in the reserved bowl until well combined. Pour the mixture into the other prepared springform pan and scatter the tomatoes over top.
  • Bake both frittatas until they are set but still have a very slight jiggle in the center, 1 hour to 1 hour 15 minutes. Transfer to a rack to cool to room temperature, about 1 hour.
  • To assemble: Release the latches of the springform pans, remove the plates from the bottom of each and place the asparagus frittata on a cake stand or serving platter. Spread 3/4 cup of the cold cheese mixture over top of the frittata. Top with the spinach frittata. Spread the rest of the cheese mixture around the perimeter of the frittatas as if you were frosting a cake. Press the asparagus pieces around the frittatas with the flat sides touching the cheese and the pointed tips facing up to look like grass. (The asparagus should be touching, side by side, so that no cheese is visible.). Refrigerate until chilled, about 30 minutes. Slice and serve cold.

ROASTED VEGETABLE FRITTATA



Roasted Vegetable Frittata image

Provided by Ina Garten

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 13

1 small zucchini, 1-inch-diced
1 red bell pepper, seeded and 1 1/2-inch-diced
1 yellow bell pepper, seeded and 1 1/2-inch-diced
1 red onion, 1 1/2-inch-diced
1/3 cup good olive oil
Kosher salt and freshly ground black pepper
2 teaspoons minced garlic (2 cloves)
12 extra-large eggs
1 cup half-and-half
1/4 cup freshly grated Parmesan cheese
1 tablespoon unsalted butter
1/3 cup chopped scallions, white and green parts (3 scallions)
1/2 cup grated Gruyere cheese

Steps:

  • Preheat the oven to 425 degrees.
  • Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees.
  • Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.
  • In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.

GARDEN VEGETABLE FRITTATA



Garden Vegetable Frittata image

This tasty Frittata can be made up to 2 hours in advance. Found in Foster's Market newsletter. Haven't made this as yet but I assure you it won't be long before I do.

Provided by Manami

Categories     Cheese

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 tablespoon butter
3 small red potatoes, cut into 1/4-in .-thick slices
1 small red onion, thinly sliced
1 small zucchini, cut into 1/4-in . thick rounds
1 small red bell pepper, diced
1 cup firmly packed fresh baby spinach leaves, washed
1 cup shredded gruyere or 1 cup sharp cheddar cheese
1 teaspoon salt
1/2 teaspoon black pepper
10 large eggs, lightly beaten
1/4 cup cream cheese, small pieces
1 tablespoon chopped fresh rosemary

Steps:

  • Preheat oven to 400ºF,
  • In 12-in. ovenproof, nonstick skillet, heat oil and butter over medium-high heat.
  • Add potatoes and onion; cook, stirring occasionally, 10 to 12 minutes, until lightly brown and crispy.
  • Add zucchini and bell pepper; cook 3 to 4 minutes, until zucchini is lightly cooked.
  • Add spinach; cook 1 minute, until wilted.
  • In bowl, whisk Gruyere, salt, pepper and eggs; pour over vegetables in skillet.
  • Remove skillet from heat.
  • Gently shake skillet to move eggs through vegetable mixture.
  • Scatter cream cheese over egg-vegetable mixture.
  • Top with rosemary.
  • Place skillet in oven.
  • Bake 18 to 20 minutes, just until eggs are set.
  • Remove from oven.
  • Cut into 6 wedges.
  • Serve immediately or let cool to room temperature.

Nutrition Facts : Calories 341.9, Fat 21.9, SaturatedFat 9.7, Cholesterol 388, Sodium 618.8, Carbohydrate 17.4, Fiber 2.3, Sugar 3, Protein 18.8

Tips:

  • Choose firm vegetables: This will help them hold their shape and texture during cooking.
  • Cut vegetables into uniform pieces: This will ensure that they cook evenly.
  • Don't overcrowd the pan: If you add too many vegetables to the pan, they will steam rather than fry and won't get as crispy.
  • Use a non-stick skillet: This will help prevent the vegetables from sticking and burning.
  • Cook the vegetables over medium heat: This will allow them to cook through without burning.
  • Season the vegetables with salt and pepper: This will help bring out their flavor.
  • Add herbs and spices: This will add extra flavor to the frittata.
  • Don't overcook the eggs: The eggs should be cooked through but still slightly runny in the center.
  • Serve the frittata warm or at room temperature: It can be enjoyed for breakfast, lunch, or dinner.

Conclusion:

A garden veggie frittata is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. It is packed with fresh vegetables and eggs, and it can be customized to your liking. With a few simple tips, you can make a perfect frittata every time. So next time you're looking for a quick and easy meal, give this garden veggie frittata a try.

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