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The frittata, an Italian dish that’s somewhere between an omelette and a crustless quiche, has long been a beloved comfort food. Whether you’re enjoying it for breakfast, lunch, or dinner, its versatility, ease of preparation, and rich, savory flavors make it a timeless meal. While a traditional frittata may include a variety of ingredients, this particular recipe is a celebration of fresh vegetables, eggs, and cheese. Packed with healthy, nutrient-dense ingredients like cabbage, carrots, mushrooms, and red pepper, this savory veggie frittata is a dish that’s both comforting and nourishing.

It’s a great way to use up leftover vegetables or whatever you have on hand in your kitchen, making it a perfect option for those busy days when you need a quick and satisfying meal. This recipe also provides a balanced combination of protein, fiber, and healthy fats, making it not only delicious but also nutritious. Whether you’re following a vegetarian diet or just want to enjoy a wholesome meal, this frittata will undoubtedly become a staple in your cooking repertoire.

What makes this veggie frittata truly timeless is its simplicity and flexibility. You can easily adapt the recipe to fit your tastes, adding other vegetables, herbs, or even meats like bacon or sausage if you prefer. And with the creamy mozzarella cheese melted on top, this frittata becomes a golden, delicious, and hearty meal that everyone will love.

Full Recipe:

Ingredients:

Cabbage: 1/2 medium head, chopped
Carrots: 1-2 medium, grated
Red Pepper: 1, diced

Onion: 1 medium, chopped
Fresh Herbs: Dill and parsley (optional), chopped
Mushrooms: 200 g, diced

Table Salt: 1/2 tablespoon (for the vegetables) + a pinch (for the egg mixture)
Black Pepper: A pinch (for seasoning)
Eggs: 4 large

Olive Oil: 3 tablespoons
Flour: 2 tablespoons
Mozzarella Cheese: 100 g, shredded (for topping)

These ingredients combine to form a hearty, satisfying dish that’s bursting with flavor. The vegetables provide a medley of textures and earthy tastes, while the eggs and cheese hold everything together in a rich, creamy base.

Steps to Make Savory Veggie Frittata:

Prepare the Vegetables:
Start by preparing all your vegetables. Chop the cabbage into thin strips, grate the carrots, dice the red pepper and onion, and chop the mushrooms into small pieces. If you’re using fresh herbs like dill and parsley, chop them finely as well. This ensures that all the vegetables cook evenly and that their flavors meld together beautifully in the frittata.
Cook the Vegetables:
Heat a large oven-safe skillet (preferably cast-iron) over medium heat and add 2 tablespoons of olive oil. Once the oil is heated, add the onions and red pepper. Sauté for 3-4 minutes, or until the onions become soft and translucent. Add the mushrooms, cabbage, and carrots. Sprinkle with 1/2 tablespoon of salt and a pinch of black pepper. Stir everything together and cook for another 5-7 minutes, until the vegetables are tender. The cabbage should soften and shrink down, and the mushrooms should release their moisture.

Make the Egg Mixture:
In a separate bowl, crack the 4 eggs and beat them until the yolks and whites are fully combined. Add the flour to the eggs and mix until smooth. This helps create a slightly thicker texture in the frittata. Add a pinch of salt and pepper to the egg mixture, then pour the mixture over the sautéed vegetables in the skillet. Stir gently to distribute the vegetables evenly throughout the eggs.
Cook the Frittata:
Reduce the heat to low and cook the frittata on the stovetop for 5-7 minutes, just until the edges begin to set. This ensures that the base of the frittata is firm enough to support the cheese when you bake it.
Add Cheese and Bake:
Preheat your oven to 375°F (190°C). Sprinkle the shredded mozzarella cheese evenly over the top of the frittata. Place the skillet in the oven and bake for 10-12 minutes, or until the top is golden brown and the frittata has fully set. The eggs should be fully cooked through, and the cheese will melt into a bubbly, golden topping.

Serve and Enjoy:
Once the frittata is ready, remove it from the oven and allow it to cool for a few minutes. Slice it into wedges and serve warm. If desired, sprinkle the fresh chopped herbs on top for an added burst of flavor and color.

Prep Time:

10 minutes (for chopping and preparing vegetables)

Cooking Time:

20 minutes (for sautéing and baking)

Total Time:

30 minutes

KCAL (per serving)

Approximately 250-300 kcal per serving, depending on portion size and exact ingredients used.

Servings:

This recipe serves 4 people, making it a perfect meal for a small family or gathering.

Why This Recipe Is Timeless:

This savory veggie frittata is timeless because it combines a few simple, wholesome ingredients to create a comforting, satisfying meal that appeals to a wide range of tastes. It’s a perfect dish for those who want something healthy yet indulgent. The beauty of a frittata lies in its versatility. You can swap in different vegetables based on what’s in season or what you have in your fridge. The base of eggs and cheese is easy to work with and will adapt to whatever ingredients you choose to incorporate. Plus, it can be enjoyed hot or cold, making it an excellent choice for meal prep or leftovers.

Moreover, the balance of vegetables, eggs, and cheese makes this dish not only delicious but also nutritious. The cabbage, carrots, and mushrooms provide vitamins and fiber, while the eggs offer protein, and the mozzarella cheese adds richness and calcium. Whether served for a quick weeknight dinner or a leisurely weekend brunch, this frittata satisfies both your hunger and your cravings for something flavorful.

Nutrition Facts (per serving):

Calories: 250-300 kcal

Protein: 14-18 g
Fat: 18-20 g
Carbohydrates: 10-12 g

Fiber: 3-4 g
Sugars: 5-6 g

These numbers are approximate and may vary depending on the specific ingredients used.

FAQs

Can I make this frittata ahead of time?
Yes! This frittata can be made in advance and stored in the fridge for up to 3 days. It’s also great for meal prep, as it reheats beautifully in the microwave or oven.

Can I use different vegetables?
Absolutely! Feel free to swap out the cabbage, carrots, and mushrooms for other vegetables you prefer, such as spinach, zucchini, or bell peppers. You can even add some leftover roasted vegetables for added flavor.

Can I make this recipe dairy-free?
Yes, you can substitute the mozzarella cheese with a dairy-free cheese or simply omit it altogether. The frittata will still be flavorful and delicious.

Tips for Making the Perfect Veggie Frittata:

Use a well-seasoned skillet: A non-stick or cast-iron skillet is ideal for frittatas as it ensures even cooking and makes it easier to remove the frittata once it’s done.
Don’t overcook the vegetables: The vegetables should be tender but not mushy. Avoid overcooking them in the sauté pan, as they will continue to cook slightly in the oven.
Herbs and spices: Feel free to experiment with different herbs and spices. Basil, oregano, thyme, or a pinch of chili flakes can add extra flavor.

Storage Tips:

In the fridge: Leftover frittata can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the microwave or oven before serving.
Freezing: If you want to store the frittata for a longer period, you can freeze individual slices. Wrap each slice tightly in plastic wrap and store in a freezer-safe container. When ready to eat, simply thaw and reheat.

Conclusion:

This savory veggie frittata is the perfect dish for any meal of the day, offering a balance of flavors, textures, and nutrients. Whether you make it for a busy weekday breakfast, a light lunch, or a family dinner, it’s sure to become a beloved dish in your cooking rotation. The simplicity and versatility of the recipe make it timeless, and its ability to incorporate whatever fresh vegetables you have on hand ensures that it will never go out of style. It’s a delicious, comforting meal that brings together the goodness of nature in every bite. Enjoy the warm, cheesy goodness of this veggie frittata and savor the delightful flavors in every mouthful.