Oven baked frittatas are my go-to breakfast entrees several days a week. In fact, I often make two frittatas on Sunday morning, slice them into wedges and store them in the fridge for the family to reheat for a few days. Today, I am sharing my most frequent frittata option: a Cheesy veggie frittata. Usually, this veggie frittata uses up random veggies and shredded cheese leftovers from the week's recipes. I almost always have bell peppers, mushrooms and onions hanging out from the previous week. Often, I add broccoli or spinach. What is my go-to Cheesy Veggie Frittata recipe?
If you are visiting from the Blogging from A to Z Challenge: F is for Frittata!
A frittata is an Italian, egg based, omelet-like dish that generally contains various meats, cheeses, vegetables and spices. A Frittata often has similar ingredients to an omelet--but, is cooked with a combination of stove top and oven baking rather than just a stove top skillet prep. A frittata is also similar to quiche--except a frittata lacks the pastry crust common to a quiche.
I make basic frittata recipes--like a Spinach Mushroom and Potato Frittata or a Steak and Potato Frittata or the one I'm sharing today. I also get a little more creative with recipes like this Salmon and Red Potato Frittata or my Red Pepper, Smoked Sausage & Jarlsberg Frittata.
Frittatas are my favorite make ahead breakfasts when I know we have a busy week ahead! They are easy to make and store and reheat well until our family of four uses them up!
or Olive OilSauté the onion, mushrooms, and bell peppers. Heat the oil in an oven-safe, 12-Inch frying pan over medium heat until hot. Avoid over heating the oil! Add the peppers and onion and sauté for 2-3 minutes; add mushrooms and spinach if using, and sauté until all vegetables are tender. Add 1 tsp. of the seasoning blend and garlic powder. Cook for another minute. Remove the spinach mixture from the heat and spread evenly across the frying pan.
Prepare the egg mixture. In a small mixing bowl, whisk together the eggs and a dash of salt and pepper.
Cook the Frittata. Cook on the stove top over medium heat until the eggs are nearly set, about 3-5 minutes. Place frittata into the preheated oven and bake until the eggs are set through approximately another 10 minutes. Sprinkle with remaining shredded cheese and return to oven until cheese is just melted.
Slice and serve. Cut the frittata into wedges and serve. We enjoy garnishing with jalapeno pepper slices and salsa. Serve with bacon, sausage patties or links or desired, mixed fruit, juice, and wheat toast.
Frittatas are quick, easy to prepare and really cost-effective when feeding a busy family!
How do I store frittata leftovers?
Fridge. Slice and store individual servings in an airtight storage container for up to 3 days.
Freezer. I recommend slicing into individual servings before freezing so that you can reheat only the servings that you need on a given morning. Simply wrap the portions in plastic wrap and place the wrapped servings into a large freezer bag and place the sealed bag into the freezer.
When I make a triple batch or more--our frozen frittata leftovers generally only last a couple of weeks--but, can be stored in the freezer for up to 3 months.
How do I reheat frittata leftovers?
Microwave. Allow frittata to defrost at room temperature. Place thawed frittata slice on microwave safe plate lined with a damp paper towel. Cover with a second damp paper towel and microwave on low for 30-45 seconds.
Oven. Preheat oven to 350°F. Line a baking sheet with parchment paper. Cook the frittata slices for 15-20 minutes if thawed or 40-45 minutes if frozen.
Enjoy!
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