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
Servings 4 people
Calories 366kcal
Ingredients
- 1 tbls Extra Virgin Olive Oil
- ½ cup Carrots, diced
- ½ cup Broccoli, diced
- ½ cup Cauliflower, diced
- 1 Zucchini, Medium sliced
- 2 Scallions
- 1 teaspoon Salt
- 1 teaspoon Fresh Ground Pepper
- ¾ cup Shredded Cheddar Cheese
Eggs Mixture
- 8 Eggs
- ¼ cup Milk
- ½ teaspoon Salt
- ½ teaspoon Fresh Ground Pepper
Lemon Crema
- ¾ cup Sour Cream
- 1 Lemon
- Salt, to taste
- Fresh Ground Pepper, to taste
Instructions
Prep Ahead
- 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.
- Thin slice the zucchini into ⅛ to ¼ inch slices. Put in a storage bag in the fridge until ready to cook.
- 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
- Preheat the oven to 375 degrees F
- In a separate medium mixing bowl, crack the 8 eggs. Add the ¼ cup milk, salt and pepper and whisk until all yolks are combined. Set aside.
- 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.
- Sprinkle ½ cup of the cheese over the veggies.
- 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.
- 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.
- 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.
- Remove the fritatta from the oven and let sit to cool before cutting. Serve with a dollop of the Lemon Crema and ENJOY!
