Brunch Vegetable Frittata
This delightful Brunch Vegetable Frittata is a flavorful take on a breakfast dish my husband and I enjoyed during a memorable anniversary stay at a charming inn. It’s a perfect blend of savory ingredients and a dash of nostalgia, bringing together a variety of fresh vegetables and cheese in a dish that’s as satisfying as it is simple to prepare. Whether you’re serving it for a special brunch or as a hearty breakfast, this frittata is sure to impress. 🥦🍳🧀
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6 servings
Category: Breakfast
Keywords: Cheese, Vegetable, High In Protein, Brunch, Under 60 Minutes
Ingredients
- 1/2 cup Bisquick: This baking mix will give your frittata a light and fluffy texture.
- 2 large eggs: These will help bind the ingredients together and provide structure.
- 1 cup milk: Use whole milk for a creamier frittata, but any milk will work.
- 1/2 cup shredded cheese: Choose your favorite cheese; cheddar or mozzarella works wonderfully.
- 1 cup broccoli florets: Fresh or frozen, lightly sautéed for best flavor.
- 1/4 cup green onion: Minced to add a mild onion flavor.
- 1/4 cup mushrooms: Sliced, they add a savory umami note.
- 1/4 cup red bell pepper: Diced, for a touch of sweetness and color.
- 1/4 cup ham (optional): Diced, if you prefer a meatier version of the frittata.
- Salt and pepper: To taste, enhancing the overall flavor.
Instructions
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Preheat your oven to 400°F (200°C). This will ensure that your frittata bakes evenly and develops a beautiful golden brown top.
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Prepare your pie plate: Grease a 9-inch glass pie plate with a bit of butter or cooking spray. This will help prevent the frittata from sticking to the dish and make cleanup easier.
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Layer the cheese: Spread the shredded cheese evenly over the bottom of the greased pie plate. This will create a deliciously gooey layer at the base of your frittata.
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Prepare the vegetables: Cut up the broccoli into small florets, slice the mushrooms, dice the red bell pepper, and mince the green onions. These fresh ingredients will provide a great mix of textures and flavors.
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Sauté the vegetables: In a skillet, heat a small amount of olive oil over medium heat. Add the broccoli, red bell pepper, and mushrooms. Sauté lightly until they start to soften, which should take about 3-5 minutes. This step brings out the natural flavors of the vegetables.
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Layer the vegetables: Once sautéed, evenly distribute the vegetables over the cheese in the pie plate. If you’re adding ham, sprinkle it over the vegetables at this point.
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Prepare the frittata mixture: In a medium mixing bowl, blend together the Bisquick, eggs, milk, salt, and pepper using an electric mixer for 2-3 minutes. Make sure the Bisquick is fully dissolved and the mixture is smooth.
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Assemble the frittata: Pour the Bisquick mixture over the vegetables and cheese in the pie plate. This will encase all the ingredients and create a cohesive dish.
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Bake: Place the pie plate in the preheated oven and bake for 20-25 minutes. Keep an eye on it towards the end of the cooking time. The top of the frittata should be golden brown and the center set when it’s done.
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Cool and serve: Let the frittata cool slightly before slicing. This will make it easier to cut into perfect wedges. Serve warm, and enjoy a delicious and satisfying brunch!
Nutritional Information (per serving)
- Calories: 264.8
- Fat: 18g
- Saturated Fat: 10.2g
- Cholesterol: 114.1mg
- Sodium: 651.5mg
- Carbohydrates: 11.8g
- Fiber: 0.6g
- Sugar: 3.8g
- Protein: 14.1g
This Brunch Vegetable Frittata is a versatile dish that can be customized to suit your preferences. Feel free to experiment with different vegetables, cheeses, or even add a bit of spice to make it your own. Enjoy this easy-to-make frittata that is sure to become a favorite at your breakfast or brunch table! 🍽️😊
