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Introduction
Spiralized vegetables have taken the culinary world by storm, offering a fun and creative way to incorporate more nutritious produce into our diets. This frittata recipe pays homage to the humble vegetable noodle, transforming everyday veggies into whimsical spirals that add both visual appeal and a delightful crunch. Traditionally, frittatas were a peasant dish in Italy, a clever way to stretch a few eggs into a hearty meal. Today, they remain a beloved brunch staple and a canvas for culinary creativity. With its vibrant hues and playful presentation, this spiralized vegetable frittata is sure to brighten any breakfast or brunch gathering.
Ingredients
• 8 large eggs
• 1/2 cup (120 ml) milk
• 1/4 cup (60 ml) heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 small zucchini, spiralized or julienned
• 1 small yellow squash, spiralized or julienned
• 1 small red bell pepper, thinly sliced
• 1/2 cup (50g) grated Parmesan cheese
• 2 tablespoons (30 ml) olive oil
• 2 cloves garlic, minced
• 1 tablespoon (15 ml) fresh parsley, chopped
• 1 teaspoon (5 ml) fresh thyme leaves
Step 1:
Preheat the oven to 375°F (190°C).
Step 2:
Crack the eggs into a bowl and whisk together with the milk, heavy cream, salt, and black pepper until well combined.
Step 3:
Using a spiralizer or julienne peeler, spiralize or julienne the zucchini and yellow squash. Thinly slice the red bell pepper.
Step 4:
Heat the olive oil in a 10-inch oven-safe skillet or baking dish over medium heat. Add the minced garlic and sauté for 30 seconds to 1 minute until fragrant.
Step 5:
Add the spiralized/julienned zucchini, yellow squash, and sliced red bell pepper to the skillet. Cook for 2-3 minutes, stirring occasionally, until the vegetables are slightly softened.
Step 6:
Pour the egg mixture over the vegetables in the skillet and sprinkle with grated Parmesan cheese, fresh parsley, and thyme leaves.
Step 7:
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and the center is cooked through.
Step 8:
Remove the frittata from the oven and let it cool for 5 minutes before slicing and serving.
Q: Can I make this frittata ahead of time?
A: Yes, you can bake the frittata ahead of time and reheat it in the oven or microwave before serving. It's best to reheat it gently to prevent drying out.
Q: Can I use different vegetables in this recipe?
A: Absolutely! This recipe is versatile, and you can substitute or add other vegetables of your choice, such as broccoli, spinach, or mushrooms.
Q: Is this frittata gluten-free?
A: Yes, this recipe is naturally gluten-free as long as no gluten-containing ingredients are added.
• For a dairy-free version, substitute the milk and cream with plant-based alternatives like almond or oat milk.
• Use fresh, in-season vegetables for optimal flavor and texture.
• To save time, you can purchase pre-spiralized or julienned vegetables from the grocery store.
• Adjust seasonings to taste preference.
• This recipe is naturally gluten-free and can be made vegetarian by omitting the Parmesan cheese.
Slice the frittata into wedges and serve warm or at room temperature.
Leftover frittata can be stored in an airtight container in the refrigerator for up to 4 days.
Prepare the vegetables and whisk the egg mixture while the oven preheats to save time. Multitask by cooking the vegetables while the oven is preheating.
- For a fluffy texture, avoid over-beating the egg mixture.
- Use a non-stick skillet or baking dish for easy release of the frittata.
- Allow the frittata to cool slightly before slicing to ensure it holds its shape.
Add crumbled feta or goat cheese for a tangy twist, or substitute the vegetables with other seasonal options like asparagus, spinach, or mushrooms.
This frittata pairs well with a fresh green salad, roasted potatoes, or a glass of mimosa or orange juice for a brunch occasion.
Late spring and summer when zucchini, yellow squash, and bell peppers are in peak season.
This recipe contains eggs, milk, and dairy (cream and Parmesan cheese). It is naturally gluten-free but may contain traces of gluten depending on the specific brands or products used.
