Winter has finally showed her ugly, bitter head here in Georgia this week. And all this arctic air is giving me a good reason to keep my oven on!
California girls aren’t made for arctic air! If I wanted Arctic air, I’d move to Michigan. I’m never moving to Michigan, if that clears things up for you.
This week I’ve been roasting tomatoes, mushrooms, cauliflower, potatoes and just about anything else so I can use my oven. Actually I’ve been roasting all these vegetables so I can make this Vegetable Frittata.
Yes, another food on my bucket list is the frittata.
I never knew what a frittata was until I stumbled across it on Pinterest. To sum it up for others who, like myself, didn’t or don’t know what a frittata is, it’s an Italian egg dish that’s often compared to an omelet or crustless quiche. The way it’s cooked is what sets it apart, as a frittata is cooked in the oven instead of on the stove top.
For many recipes, a frittata is cooked in a cast iron skillet in the oven with all the ingredients blended with beaten eggs. I say many recipes, because some call for you to start cooking the frittata on the stove top and then cook in the oven for the remaining cooking time.
Frittata’s have a blend of vegetables of any kind with eggs and cheese which can be served for breakfast, lunch, or dinner. I’m adding roasted cherry tomatoes, cauliflower, and Bella mushrooms with cheddar cheese.
So easy to make, once you get all the vegetables roasted. And you can roast the vegetables all at one time, even the day before you make your frittata.
Serve your frittata with fresh salsa, guacamole or avocado slices, and plain Greek yogurt or sour cream. Or even a hollandaise sauce. And you can serve biscuits, croissants, English muffins and even a salad on the side.
As you can see, it’s a very versatile dish that can be served with anything you like and anytime of the day.
Cross another food off my cooking bucket list!
As always, if you do make this Vegetable Frittata, please leave a comment below, or share it with me by tagging your Instagram with #sweetandspicymonkey, so I can see all the goodness you create in your kitchen. Happy Eating!
An easy to make skillet dish made with eggs, roasted potatoes, cauliflower, mushrooms, and tomatoes that can be served for breakfast, lunch, or dinner.
- 10 large eggs
- 1/2 cup milk
- 1 small sweet yellow onion, diced
- 3 cups cooked potatoes, diced
- 1/2 cup roasted Bella mushrooms, sliced
- 1/4 cup roasted cherry tomatoes
- 1/4 cup roasted cauliflower
- 1/4 cup shredded cheddar cheese
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 4 Tablespoons olive oil, for sautéing onions
- Preheat oven to 350F degrees.
- Prepare skillet by generously greasing with your choice of shortening, olive oil, or vegetable oil. Set aside.
- Over medium heat, sauté onions with olive oil until they are softened, about 5-6 minutes. Set aside.
- Add eggs to a large bowl with milk. Whisk together until lightly beaten.
- Stir in remaining ingredients.
- Pour into prepared skillet.
- Place into oven and cook for 20 to 30 minutes, or until inserted knife comes out clean.
- Remove from oven and serve immediately.
- Total time does not include roasting vegetables.
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