Simple Vegetarian Frittata Recipe

Need a quick spring brunch idea? Grab a cast iron and let’s get to making a frittata!

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When it comes to a frittata a good rule of thumb is that for every 6 eggs you need 2 cups of veggies, 1/2 cup of full-fat dairy (milk, alt milk, or heavy cream), and 1 cup of cheese. I made a large frittata in my 12” @lecreuset pan, so I used a full dozen! I LOVE the taste of fresh spring veggies so I kept the seasonings to a minimum, but feel free to add in some spice!

Ingredients:

12 Eggs
1 Cup Full Fat Milk
2 Cups Shredded Provolone
4 Cups Veggies (I used the perfect almost about to bloom broccolini I picked up from @sprouts and a mix of @hazeldell
1 Shallot, minced
1 Small Bunch Green Onions, finely chopped
1 Heaping Teaspoon Salt
1 Tablespoon Thyme (Leaves only)

1. Preheat your oven to 400 degrees.
2. Add a drizzle of your favorite cooking oil to a 12” cast iron pan on medium heat.
3. Sweat the shallot, add in mushrooms to reduce.
4. Once mushrooms are soft, add in broccolini to soften.
5. Whisk together eggs, cheese, milk, green onions, and salt.
6. Pour egg mixture into the cast iron pan, arrange veggies in the egg mixture if desired and sprinkle thyme on top.
7. Add entire pan into the oven and cook until the egg mixture has set and no longer jiggles, about 25 minutes.
8. Remove and serve either hot or wait for room temperature!

This took me about 45 minutes to make, cook time included, and is a GREAT meal to make for meal prep as it refrigerates well!