Veggie Frittata

Swiss Veggie Frittata Recipe with Asparagus and Peas

Region / culture: Switzerland | Servings: 6

Introduction

Veggie Frittata is a delicious and nutritious dish that is perfect for breakfast, brunch, or even a light dinner. Packed with eggs, vegetables, and cheese, this frittata is a versatile dish that can be customized to suit your taste preferences.

History

Frittata is an Italian dish that is similar to an omelette or crustless quiche. It is typically made with eggs, cheese, and a variety of vegetables or meats. The word "frittata" comes from the Italian verb "friggere," which means "to fry." Frittatas are a popular dish in Italy and are often served as a quick and easy meal.

Ingredients

2 cups egg substitute, or 8 eggs
0.25 cup reduced-fat (2%) milk
salt (to taste)
pepper (to taste)
0.75 cup shredded reduced-fat swiss cheese
1 cup cooked trimmed asparagus, cut into 1-inch pieces
1 cup frozen peas, drained
olive oil-flavored cooking spray
2 tbsp reduced-fat margarine, or butter

How to prepare

In a large bowl, whisk together egg substitute, milk, salt, and pepper until well blended.
Stir in cheese, asparagus, and peas.
Preheat the broiler.
Coat a nonstick frying pan with olive oil-flavored cooking spray.
Melt margarine in the pan.
Over medium heat, carefully pour in the egg mixture.
Lift the edges as the egg firms and allow the uncooked egg to flow underneath until the bottom is golden brown and the center is still slightly runny, about 3 to 4 minutes.
Shake the frying pan occasionally to ensure the frittata isn't sticking to the bottom.
Place the pan under the broiler for 1 to 2 minutes, until the top of the frittata is light golden brown.
Invert the frittata onto a serving dish or serve it directly from the pan.
Cut the frittata into wedges.

Variations

You can customize Veggie Frittata with your favorite vegetables, cheeses, or meats. Try adding mushrooms, bell peppers, or spinach for a different flavor.

Cooking Tips & Tricks

Be sure to cook the frittata over medium heat to ensure that the eggs cook evenly and don't burn.

- Use a nonstick frying pan to prevent the frittata from sticking.

- Feel free to customize the frittata with your favorite vegetables, meats, or cheeses.

Serving Suggestions

Veggie Frittata can be served with a side salad or fresh fruit for a complete meal.

Cooking Techniques

The key to a perfect frittata is to cook it over medium heat and to lift the edges as the egg firms to allow the uncooked egg to flow underneath.

Ingredient Substitutions

You can substitute the vegetables in this recipe with your favorites, such as broccoli, zucchini, or tomatoes.

Make Ahead Tips

Veggie Frittata can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat in the microwave or oven before serving.

Presentation Ideas

Serve Veggie Frittata on a platter garnished with fresh herbs or a sprinkle of cheese for an elegant presentation.

Pairing Recommendations

Veggie Frittata pairs well with a crisp green salad, fresh fruit, or whole grain bread.

Storage and Reheating Instructions

Store any leftovers of Veggie Frittata in an airtight container in the refrigerator. Reheat in the microwave or oven until heated through.

Nutrition Information

Calories per serving

Each serving of Veggie Frittata contains approximately 250 calories.

Carbohydrates

Each serving of Veggie Frittata contains approximately 10 grams of carbohydrates.

Fats

Each serving of Veggie Frittata contains approximately 15 grams of fat.

Proteins

Each serving of Veggie Frittata contains approximately 20 grams of protein.

Vitamins and minerals

Veggie Frittata is a good source of vitamin A, vitamin C, calcium, and iron.

Alergens

Veggie Frittata contains eggs and dairy, which may be allergens for some individuals.

Summary

Veggie Frittata is a nutritious and delicious dish that is high in protein and vitamins. It is a great option for a healthy and satisfying meal.

Summary

Veggie Frittata is a delicious and nutritious dish that is perfect for any meal of the day. With its customizable ingredients and simple preparation, this frittata is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was a bright and sunny day, the kind that makes you want to throw open all the windows and let the fresh air in. I was visiting my dear friend Margaret, who was known for her delicious and inventive recipes. As soon as I walked into her kitchen, I was hit with the enticing aroma of sautéed vegetables and herbs.

Margaret greeted me with a warm smile and a twinkle in her eye. "I'm trying out a new recipe today, dear," she said. "It's a veggie frittata, packed with all sorts of colorful vegetables and herbs. Would you like to help me with it?"

I eagerly agreed, curious to learn Margaret's secrets to creating such a mouthwatering dish. As she guided me through the steps, I watched in awe as she effortlessly chopped, sautéed, and whisked her way to culinary perfection. Her hands moved with the grace and precision of a seasoned chef, and I couldn't help but marvel at her skill.

As the frittata began to take shape in the skillet, Margaret shared the story of how she came to learn this recipe. She explained that she had first discovered it during a trip to Italy many years ago. She had stumbled upon a quaint little café in a bustling village, where a kind elderly woman was cooking up a storm in the kitchen.

Intrigued by the tantalizing smells wafting from the café, Margaret had peeked inside and struck up a conversation with the woman. She learned that the frittata was a traditional Italian dish, made with whatever vegetables were in season and a generous sprinkling of fresh herbs. The woman had been more than happy to share her recipe with Margaret, who had scribbled it down on a napkin and tucked it away for safekeeping.

Ever since that day, Margaret had been perfecting her own version of the veggie frittata, adding her own twist with a secret blend of spices and seasonings. She had made it countless times for family and friends, always receiving rave reviews and requests for the recipe.

As we sat down to enjoy our freshly baked frittata, I marveled at the golden crust and the vibrant medley of vegetables peeking out from within. The flavors were a symphony of savory and sweet, with each bite bursting with the essence of summer gardens and sun-kissed fields.

As I savored each mouthful, I couldn't help but feel a sense of gratitude towards Margaret for sharing her culinary wisdom with me. Her passion for cooking and her dedication to preserving traditional recipes had inspired me to explore new flavors and techniques in my own kitchen.

And so, armed with Margaret's recipe for veggie frittata and a newfound sense of culinary adventure, I set off on my own culinary journey. I experimented with different vegetables, herbs, and seasonings, adding my own unique touch to each batch of frittata I made.

Years passed, and the frittata became a staple in my repertoire, a dish that never failed to bring a smile to the faces of my loved ones. I shared the recipe with my own grandchildren, passing down Margaret's legacy and the joy of cooking from one generation to the next.

And so, whenever I make a veggie frittata now, I think of Margaret and the sunny day when she first introduced me to this delightful dish. I am reminded of the power of food to bring people together, to create memories that last a lifetime, and to celebrate the simple pleasures of life. And for that, I am eternally grateful.