Farmhouse Vegetable Frittata Recipe: A Colorful Mother's Day Lunch or Brunch Recipe by Chef Gigi


Farmhouse Vegetable Frittata Recipe: A Colorful Mother's Day Lunch or Brunch Recipe

This farmhouse vegetable frittata recipe is a drool-worthy breakfast in bed, lunch or brunch and will certainly be a chance to show off your culinary skills to Mom on Mother's Day. The frittata is made with fresh, wholesome, healthy ingredients with the farm-to-table aspects of cooking in mind. Mom is going to love it!

For this vegetable frittata, you'll need eggs, whole milk, olive oil, potatoes, green onions, red or orange bell peppers, baby spinach, goat cheese, Parmesan cheese and cherry or grape tomatoes. The ingredients are baked in a cast iron skillet in the oven until the eggs are set. So easy. Garnish with fresh-cut cherry tomatoes and plenty of basil or parsley. Cut into wedges to serve warm or room temperature with a side salad for brunch or lunch. The frittata is great cold, too!

You could switch up the vegetables used in this easy frittata. Asparagus, mushrooms and broccoli would be incredible in this recipe. Go with what Mom loves to eat.

Cuisine: Italian
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 4 to 6

Ingredients

  • 8 large eggs, beaten
  • 1/4 cup whole milk
  • 3 - 4 tablespoons olive oil
  • 4 small golden potatoes, cut in half then again 1/4-inch thick slices
  • 4 - 5 green onions, sliced thin on the diagonal
  • 1/2 cup diced red or orange bell peppers
  • 1 handful of baby spinach
  • 4 ounces fresh goat cheese
  • 4 ounces fresh Parmesan, grated fine
  • cherry tomatoes, for garnish

Here's how to make it:

  1. In a medium bowl, beat the eggs and milk together. Season with salt and pepper. Set aside.
  2. Heat oil in a 12-inch cast-iron skillet or oven-safe nonstick skillet. Set over medium heat and cook potatoes, occasionally stirring, until browned, 4 to 5 minutes.
  3. Add peppers and 1/2 teaspoon each salt and pepper. Cook, stirring often, for 5 minutes. Add the spinach and stir until wilted.
  4. Reduce heat to low and pour in the egg mixture with the green onions and the Parmesan cheese. Stir well to distribute the vegetables evenly, then smooth the top. Drop small nuggets of goat cheese evenly on top. Transfer to a preheated 375-degree F oven.
  5. Bake until the top is golden brown and the eggs are set, about 20 to 25 minutes. When you shake the pan, the eggs shouldn't jiggle. Cool on a rack for about 10 minutes before serving.

Note: 30Seconds is a participant in the Amazon affiliate advertising program and this post contains affiliate links, which means we may earn a commission or fees if you make a purchase via those links.

Recipe cooking times and servings are approximate. Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.

Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily.

Related Products on Amazon We Think You May Like:

30Second Mobile, Inc. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Vegetable Frittata Muffins Recipe: These Easy Veggie Frittatas Are a Quick Breakfast or Elegant Brunch

Easy Red Pepper, Spinach & Feta Frittata Recipe Is a Brunch Classic

Broccoli Cheddar Frittata Squares Recipe: 3-Ingredient Frittata Recipe Is What to Make This Weekend

Cheesy Chorizo Frittata Recipe: A Tasty Mexican-Style Frittata Recipe With Attitude

bepositive
Wonderful breakfast in bed recipe. Hope my kids heard that!
Elisa Schmitz
Easy, nutritious, delicious. What more could moms want for Mother's Day, or any day? Thanks and Happy Mother's Day to one of the best moms I know, Chef Gigi !
Chef Gigi
Awwwww, Back-atchya lady!

join discussion

Please login to comment.

recommended tips

Creamy Wild Rice Soup Recipe: You Won't Be Able to Stop Eating It

Sheet-pan Mediterranean Chicken Recipe With Roasted Vegetables & Feta