The first time I ever tried a frittata, I was living in England. There was a little cafe I went to for lunch quite often, and they had the most amazing quiches they’d make. Served with salad and full of flavor, I ordered it nearly every time I went there. At some point, I went on a low-carb diet kick and tried to give up meat, and when I went to the cafe, I lamented that I could no longer eat their quiche due to the crust and the fact it had bacon in it.
The owner, an older Scottish lady, gave me a pitying look and asked what I planned to eat then since their cafe specialized in quiches and giant baguettes filled with coronation chicken and other meaty goodness. I saw her point. After umming and erring for a moment, she took pity on me and offered to make me a frittata. At the time, I had no clue what such a thing was, and I told her so. She laughed at me and said, “Och. You just wait and see.”
She suggested I go run my lunch time errands and come back in twenty minutes. So I went to the local chemist and bought some mascara or something and then headed back. When I arrived, she set in front of me a tiny single-serve cast iron skillet full of egg and vegetables, cheese sprinkled generously on top.
“A quiche?” I asked, puzzled.
“Och, no!” she said. “Frittata!” Then she walked back to the kitchen, leaving me alone with my meal. After pulling the sides away from the pan to make sure there was no carb-filled crust, I poked my fork into the fluffy yellow egg and brought it to my mouth.
All the things I loved about quiche were there, but no crust and no meat! I’ve been hooked on frittatas ever since!
Of course, nowadays I am happy enough to make mine filled with sausage or bacon or any other meat I desire. But I still have a special place in my heart for a simple vegetable frittata.
I thought I’d share my favorite version here.
Here’s what you’ll need:
½ diced bell pepper
½ diced red pepper
½ cup chopped julienned carrots
⅓ cup diced red onion
¼ cup shredded parmesan cheese
⅓ cup smoked gouda cheese
4 eggs, beaten
Salt to taste
Pepper, dried parsley, and garlic to taste
You’ll want to begin by preheating your oven to 400 degrees. As it’s heating up, dice all of your veggies and get them ready.
Combine your vegetables in an oven safe or cast iron skillet along with your olive oil and spices.
Saute on medium-high heat for about 7 or 8 minutes until they are soft. Stir frequently to ensure they don’t stick to the pan or burn. Once softened, sprinkle in Parmesan cheese and stir.
Take your beaten eggs and pour them into the pan. Add the smoked gouda and stir.
Watch the edges of the pan. When the eggs start to look firm, transfer the entire dish into the oven and bake for 15 minutes or until golden and fluffy on top.
Sprinkle with more Parmesan and fresh parsley. Serve with some diced cherry tomatoes to finish it off.
There is little in this world quite as quick and delicious as this simple vegetable frittata. It’s pretty healthy, really tasty and kid-friendly.
Have you tried a frittata before? What is your favorite?
- ½ diced bell pepper
- ½ diced red pepper
- ½ cup chopped julienned carrots
- ⅓ cup diced red onion
- ¼ cup shredded parmesan cheese
- ⅓ cup smoked gouda cheese
- 4 eggs, beaten
- Salt to taste
- Olive oil
- Pepper, dried parsley, and garlic to taste
- You'll want to begin by preheating your oven to 400 degrees. As it's heating up, dice all of your veggies and get them ready.
- Combine your vegetables in an oven-safe or cast iron skillet along with your olive oil and spices.
- Saute on medium-high heat for about 7 or 8 minutes until they are soft. Stir frequently to ensure they don't stick to the pan or burn. Once softened, sprinkle in Parmesan cheese and stir.
- Take your beaten eggs and pour them into the pan. Add the smoked gouda and stir.
- Watch the edges of the pan. When the eggs start to look firm, transfer the entire dish into the oven and bake for 15 minutes or until golden and fluffy on top.
- Sprinkle with more Parmesan and fresh parsley. Serve with some diced cherry tomatoes to finish it off.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 180Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 200mgSodium: 387mgCarbohydrates: 7gFiber: 1gSugar: 3gProtein: 11g
Katie Reed is a passionate writer and mother of four vivacious boys from Salt Lake City, Utah. Drawing from her own journey through TTC, pregnancy, and the joys of raising children, she offers a wealth of insight into the world of motherhood. Beyond her heartfelt tales, Katie delights her readers with family-friendly recipes, engaging crafts, and a curated library of printables for both kids and adults. When she’s not penning her experiences, you’ll find her crafting memories with her husband and sons—Dexter, Daniel, Chester, and Wilder.