Watch recipe video above. This Spinach Potato Veggie Frittata packs in six to seven cups of veggies and has a creamy, custard like texture that’s incredible. It’s great when you want to feed a crowd, or meal prep a healthy breakfast for the week.
For the Egg Mixture
- 8 large Eggs
- 1/2 cup Milk
- 1/2 cup Cream
- 1/4 cup shredded Mozzarella
- 1 teaspoon Salt
- 3/4 teaspoon Pepper
- 2 tablespoon Olive Oil
- 1/2 cup chopped Onions
- 2 Garlic cloves, thinly sliced
- 1/2 cup Broccoli florets
- 1/2 cup chopped Red Bell Peppers
- 1/2 cup diced Zucchini
- 2 medium Potatoes, cooked, peeled and diced
- 1/2 cup chopped Spring Onions
- 2 cups baby Spinach leaves
- 1/2 cup grated Mozzarella
- 1/2 cup crumbled Feta cheese
- 1/4 cup shredded Parmesan
- Preheat the oven to 200 degrees celsius. Place the wire rack in the center of the oven.
- Break eggs in a medium bowl, add milk, cream, mozzarella, salt and pepper and whisk together till the eggs are just broken.
- Warm oil in a 10″ skillet (preferably cast iron or an oven proof skillet). Saute onions, garlic, broccoli, bell peppers and zucchini for 5-7 minutes, till softened. Add the potatoes, spring onions and spinach and give it a stir. Cover and cook for a couple of minutes till the greens are wilted.
- Distribute the vegetables evenly to cover the bottom of the skillet, add a layer of grated mozzarella and pour the egg mixture into the skillet over the vegetables and cook on a slow flame for a couple of minutes until the eggs are just beginning to set around the edges.
- Sprinkle crumbled feta and parmesan over the egg mixture and place the skillet in the oven till the eggs are set, about 20-22 minutes (start checking around the 15 minutes mark – you can insert a fork in the middle to see if the eggs are cooked). Once set, switch the oven setting to grill (or broil) and grill the top till golden, about 2 minutes.
- Remove from the oven and let the frittata sit for 3-4 minutes before slicing. Serve the frittata with a salad on the side.
- Cooking time in the oven: We tested this frittata in two different ovens and realised that cooking times in the oven vary. The first oven took 14 minutes whereas the second one took 20-22 minutes. This will vary depending on your oven so keep a close eye on your frittata while it’s in the oven. You’ll know the frittata is cooked when a fork inserted into the middle comes out almost clean or when the frittata is set but slightly jiggly in the middle.
- Use only pre-cooked mix ins: Its really important to use only pre-cooked mix ins in your frittata. Vegetables that are not cooked tend to leave water which will make your frittata gooey and watery.
- Cooking frittata on a stovetop: To cook a frittata completely on the stove, after adding the eggs in step#4, let the frittata cook covered for 7 minutes. Then gently flip the frittata onto a plate. Now place the skillet upside down on the plate and then flip it back on the skillet to cook it from the other side. Top with some cheese once its cooked from both sides and turn off the flame. Let it sit for 2-3 minutes before slicing and serving.
- Reheating Frittata: Frittatas taste amazing when they are cold, but to reheat, microwave it in 30 sec spurts till its warm and serve. Cooking it longer will make it rubbery.
- Storing Frittata: You can store a frittata in an airtight box in the refrigerator for up to five days which makes it great for meal prep breakfast too!