There is something about Sunday mornings that begs for cooking a breakfast item. Weekdays mornings are a blur. In fact, I am out of the house and usually at the office before anyone else in my family is eating breakfast. Saturdays are a lost cause. Either we have an activity or I am out buying up a week’s worth of groceries. Sundays, however, are made for cooking breakfast.
Pancakes and waffles are good, but nothing beats eggs. Omelettes, breakfast burritos, or Eggs Benedict: it’s all good. With the “Low Carb for Lent” campaign in the household, I decided to make a frittata. When I mentioned this to a co-worker, she said, “I don’t know what it is but it sounds a little girly!”.
Not girly at all, I assure you. It is very much like a quiche…..um…real men eat quiche. Not girly. As I was saying, it is like a quiche, but without the crust. Think of an egg and cheese pie with whatever vegetables you want to throw in.
This go around, it was onions, red peppers, mushrooms and zucchini. You could very easily put in spinach, squash, jalapeno, kale, etc… You get the drift. So easy, and so satisfying.
How can you not love anything with melted mozzarella cheese on it?!?!?
A relative small list of ingredients. A bit of chopping to do.
Crack a dozen eggs into a bowl. Egg beaters works just as well.
Whisk the eggs with the ricotta.
Saute the peppers and onions. Don’t rush this. You want the onions to have time and heat to cook well and just starting to become translucent.
Throw in the rest, a little wine and some spice.
It all comes together. You may be tempted to just mix this in the baking dish. By doing it in a bowl, the vegetables separate and get coated on all sides by the eggs. If you don’t do this, you will likely end up with clumps of vegetables.
Cover with mozzarella and a little parmesan.
Frittata with Vegetables
Ingredients:
- 1 cup Ricotta Cheese
- 8 oz. Mozzarella Cheese, sliced
- 12 large eggs
- 3 tbsp. Olive oil, divided
- 2 cups mushrooms, sliced
- 1 onion, diced
- 1 red pepper, diced
- 1 zucchini, thinly sliced
- ¼ cup dry white wine
- ¼ cup grated parmesan Cheese
- Salt and pepper, to taste
Directions:
Preheat oven to 400 degrees F.
Grease a 13″ x 9″ pan with 1 Tbsp. olive oil. In large frying pan, heat 2 Tbsp. Olive oil over medium heat. Add onion and red pepper and cook for 5 minutes until onions are soft and slightly browned. Add zucchini, mushrooms and wine and saute until zucchini is soft and wine has evaporated. Add salt and pepper.
Whisk eggs, add ricotta, and whisk together until smooth. Stir in vegetables.
Pour frittata into pan. Top with sliced mozzarella and sprinkle with parmesan. Bake for 20 minutes, or until set. Serve immediately.
Rantings of an Amateur Chef 
You are correct, this is not a girly dish. Great combinations to start off a day.
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Pat, this is a lovely dish. I have always wanted to try making a frittata and I am vegetarian so this is perfect. Any suggestions on what you can serve this with and at what time of day? I am thinking a nice simple salad for lunch or dinner – nice glass of wine. I hope you don’t mind, I am going to reblog it, its too delicious not to share.
Kat.
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The beauty of this dish is it works for breakfast, lunch or dinner. I’ve made it for all three.
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You might like to try this hollandaise sauce – http://t.co/rQoYSyjJ
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Reblogged this on YogaKat's Weblog and commented:
This delicious recipe comes to you from the blog of ‘The Ranting Chef’ who credits his source as: http://www.sorrentocheese.com/recipes/recipe.php?application=1000005&id=10055&name=Frittata+with+Vegetables
It was just too yummy to not share…enjoy
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well played, Ranting Chef:-) The ricotta and wine are brilliant additions. You have a lucky household this Sun a.m.
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sounds so decadent and yummy! I am making a frittata today from leftover Spaghetti cacio e pepe and piselli alla Romana…always a great idea
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This looks delicious…:)
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Not girly at all…maybe womanly..no very macho. Yummy.
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Another fritatta fan! Your version looks yummy!
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I am a huge fritatta fan! Hakuna Frittata! I have to try this now.
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OH, that sounds good! 😀 Unleavened, too 😉
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Hi, I nominate you for the VERSATILE BLOGGER AWARD! Check out my blog for ‘the rules’ if you want to accept it. Bye
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We love to make frittatas for a weeknight meal. I haven’t seen it in a pan. We make a zucchini mozzarella one right on the stovetop. Looking forward to reading more if your posts.
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Just did it! Nothing to it. Came in from the golf course, my lady didn’t feel like cooking so I did it….she loved it. Hope I haven’t developed something here. LOL
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Eggs? Cheese? PIE you say?
Count me in!
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This looks really yummy. I think im going to tey something like this, but put them in muffin formd to make easy to -go servings. Thanks for the idea!
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Yum! Eggs are my favorite breakfast food, but I only ever have time to enjoy them on the weekends. But now I’m thinking I could whip up a frittata like this on Sunday and then enjoy it all week….mmm….:)
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Nothing beats a good frittata – except maybe eggs Benedict. I ate eggs Benedict this morning.
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My stomach just made sounds! Lol!
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O M G – that looks absolutely amazing!!!!
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Nothing remotely girly about this amazing dish! Looks fantastic and I love the cheese topping 🙂
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Looks tasty! Reminds me of my the single most flexible recipe there is:
http://fedupfood.com/2012/03/10/omelets-a-tasty-way-to-clean-out-the-fridge/
Great post, thanks for sharing. But I would have to add some heat…maybe some red pepper or chipotle or something.
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Wow……this is superb! It’s eggs-tra-special! I can’t wait to try this recipe.
I love all your ingredients, but can see that it could adapt to “what we have on hand ingredients” too. Thanks for a great post. And thanks for the visit to my blog!
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Eggs plus cheese equals you’d have to be non-human entirely not to like it unless you’re seriously allergic. Just sayin’.
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It is funny what you wrote about how Sundays are the breakfast making day…I wrote a post in the same regards of how Sunday is always the day to make breakfast…except I made Waffles!! My Sunday delight wasn’t as healthy 🙂 but still yummy!
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Thanks for visiting my blog! I love this post. I was actually thinking of making a quiche for brunch tomorrow. It’s a household favorite 🙂
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This looks amazing. I’d love to try to make this. I’ve always been interested in making a frittata but never had found a recipe that I liked. I love this and I can’t wait to try to make your creation!
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Of course I immediately go to the Brunch posts. I love brunch…the most decadent meal of the week for me!! This looks delish
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Ooh your frittata looks devine! Good tip about mixing all the beg in the bowl with the eggs so it gets coated on all sides – will remember that the next time I make one!
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This recipe looks delicious as does many others on your blog! Thanks for stopping by my blog – as I’m sure you can tell I am just beginning this adventure in the food creation and blogging and looking forward to it!
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Just like my dad used to make, only better (don’t tell). Can’t wait to try the mozz and parm on top!
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I’m going to substitute Rice Cheese for the mozzarella and parmesan so I can try it! Thank you.
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So I read this post a few days ago, and today while I was feeling yucky and needed something fast and easy to make I thought of your recipe and whipped my own frittata, using a cookbook we had as a guide. http://mealsfromthemarket.wordpress.com/2012/05/06/market-frittata/
We’ll have to give yours a go when the fresh summer veggies start their way into our garden/market. 🙂
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That Frittata looks absolutely delicious and I can’t wait to make it myself!!!
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