The Best Vegetable Frittata
If you’ve never heard of Frittata, all you really need to know is that it’s an Italian, crustless version of quiche. It can be served for any meal of the day, and even makes for a great holiday appetizer when cut into smaller pieces. You can make a frittata with any combination of your favorite vegetables. Just use my simple formula (below) when trying to figure out what ingredients to include, and how much of each one to use:
1 cup leeks or onions + 2 ½ cups crunchy green veggie + 1 cup softer veggie + 8 eggs + Boursin
The Boursin is a must in this recipe. I’ve tried it with other cheeses, and it just isn’t the same. And while you can use onions in place of the leeks, I overwhelmingly prefer the leeks here, both flavor and texture-wise. If you want some other ideas for combinations of ingredients, here are a few that I’ve made in the past and loved: Leeks-Asparagus-Mushrooms / Leeks-Zucchini-Fresh Corn / Leeks-Spinach-Tomatoes / Leeks-Kale-Potatoes
The first time I made this recipe, I served it for Mother’s Day brunch with my parents, sister, and Jon. Everyone loved it, including my dad, who normally cringes at the site of any brown or “crispy” bits in his eggs. That morning, Jon told me (in a very serious tone of voice) that this recipe needed to stay a secret. It really is that good, but to me, that just means it’s too good not to share. So, here we are.
The Best Vegetable Frittata
Serves 8
2 TB salted butter
1 cup chopped leeks
2 ½ cups chopped broccoli or broccolini
1 cup sliced crimini mushrooms
8 large eggs
1 wheel (5.2 oz) Boursin cheese, divided
1/2 tsp salt
1/2 tsp ground black pepper
Preheat oven to 350 degrees.
In a 10-inch, ovenproof, nonstick skillet, heat butter over medium heat. Add leeks and sauté 4 minutes. Add broccoli and mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes.
In a bowl, whisk eggs, half of cheese, salt, and pepper. Add egg mixture to skillet and fold gently to combine. Cook, undisturbed, until edges are set, about 2 minutes. Dollop remaining cheese over the top.
Transfer skillet to oven and bake until top of frittata is just set, about 15 minutes. Do not overcook. Invert or slide frittata onto a plate and cut into 8 wedges. Serve warm or at room temperature, with a lightly-dressed green salad.
