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Vegetable Frittata with Lemon Crema is an easy weeknight dinner, quick breakfast, or weekend brunch recipe! This Vegetable Frittata is thick and hearty with lots of flavors and textures from the veggies, but is also light and creamy from the eggs and cheese. It's loaded with healthy veggies, is gluten free, and super EASY to make and to clean up after.

Vegetable Frittata with Lemon Crema

Vegetable Frittata with Lemon Crema is an easy weeknight dinner, quick breakfast, or weekend brunch recipe!  This Vegetable Frittata is thick and hearty with lots of flavors and textures from the veggies, but is also light and creamy from the eggs and cheese.  It's loaded with healthy veggies, is gluten free, and super EASY to make and to clean up after.  #frittata #vegetarian #eggrecipes #breakfast #brunch

Course Main Course
Cuisine Italian
Keyword eggs, frittata, vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 366 kcal
Author Carrie Tyler

Ingredients

  • 1 tbls Extra Virgin Olive Oil
  • 1/2 cup Carrots, diced
  • 1/2 cup Broccoli, diced
  • 1/2 cup Cauliflower, diced
  • 1 Zucchini, Medium sliced
  • 2 Scallions
  • 1 tsp Salt
  • 1 tsp Fresh Ground Pepper
  • 3/4 cup Shredded Cheddar Cheese

Eggs Mixture

  • 8 Eggs
  • 1/4 cup Milk
  • 1/2 tsp Salt
  • 1/2 tsp Fresh Ground Pepper

Lemon Crema

  • 3/4 cup Sour Cream
  • 1 Lemon
  • Salt, to taste
  • Fresh Ground Pepper, to taste

Instructions

Prep Ahead

  1. Dice the carrots.  Break off the broccoli florets and rough chop them into small bite-size pieces.  Break off the cauliflower florets and rough chop into small bite-size pieces.  Slice the scallions.  Put all in a storage bag in the fridge until ready to cook.

  2. Thin slice the zucchini into 1/8 to 1/4 inch slices.  Put in a storage bag in the fridge until ready to cook.

    Vegetable Frittata with Lemon Crema is an easy weeknight dinner, quick breakfast, or weekend brunch recipe! This Vegetable Frittata is thick and hearty with lots of flavors and textures from the veggies, but is also light and creamy from the eggs and cheese. It's loaded with healthy veggies, is gluten free, and super EASY to make and to clean up after.
  3. Make the Lemon Crema.  Add the sour cream into a small mixing bowl.  Zest the Lemon and add the zest to the sour cream.  Cut the lemon into quarters and add the juice from one quarter.  Add a dash of salt and pepper to taste.

Cook the Frittata

  1. Preheat the oven to 375 degrees F

  2. In a separate medium mixing bowl, crack the 8 eggs.  Add the 1/4 cup milk, salt and pepper and whisk until all yolks are combined.  Set aside.

  3. Preheat a 10" sauté pan and add 1 tbls extra virgin olive oil.  Then add the veggies (carrots, broccoli, cauliflower, scallions, but NOT the zucchini) to the pan, sprinkle with salt and pepper, then stir to ensure even cooking.  Cook for 5 minutes stirring a few times throughout until starting to get soft.

    Vegetable Frittata with Lemon Crema is an easy weeknight dinner, quick breakfast, or weekend brunch recipe! This Vegetable Frittata is thick and hearty with lots of flavors and textures from the veggies, but is also light and creamy from the eggs and cheese. It's loaded with healthy veggies, is gluten free, and super EASY to make and to clean up after.
  4. Sprinkle 1/2 cup of the cheese over the veggies.

  5. Pour the egg mixture over the veggies and cheese.  Do not stir the eggs in, just let then sink to the bottom and get a sear on the bottom.  

    Vegetable Frittata with Lemon Crema is an easy weeknight dinner, quick breakfast, or weekend brunch recipe! This Vegetable Frittata is thick and hearty with lots of flavors and textures from the veggies, but is also light and creamy from the eggs and cheese. It's loaded with healthy veggies, is gluten free, and super EASY to make and to clean up after.
  6. Arrange the zucchini on top in a flat spiral by laying 1 round slice in the center and then laying more slices around it in a circle and continuing to lay then around in a spiral shape until completely covered.  Sprinkle the rest of the cheese on top.

    Vegetable Frittata with Lemon Crema is an easy weeknight dinner, quick breakfast, or weekend brunch recipe! This Vegetable Frittata is thick and hearty with lots of flavors and textures from the veggies, but is also light and creamy from the eggs and cheese. It's loaded with healthy veggies, is gluten free, and super EASY to make and to clean up after.
  7. Put the pan into the preheated oven for 20 minutes.  Test the center of the frittata with a knife to see if it comes out clean or if the egg is still raw in the center.  If still raw, put it back in the oven for another 5 minutes and continue to test every 5 minutes until done.

    Vegetable Frittata with Lemon Crema is an easy weeknight dinner, quick breakfast, or weekend brunch recipe! This Vegetable Frittata is thick and hearty with lots of flavors and textures from the veggies, but is also light and creamy from the eggs and cheese. It's loaded with healthy veggies, is gluten free, and super EASY to make and to clean up after.
  8. Remove the fritatta from the oven and let sit to cool before cutting.  Serve with a dollop of the Lemon Crema and ENJOY!

    Vegetable Frittata with Lemon Crema is an easy weeknight dinner, quick breakfast, or weekend brunch recipe! This Vegetable Frittata is thick and hearty with lots of flavors and textures from the veggies, but is also light and creamy from the eggs and cheese. It's loaded with healthy veggies, is gluten free, and super EASY to make and to clean up after.