This Vegetable and Cheese Frittata is a hearty, nutritious, and flavorful dish that’s perfect for breakfast, lunch, or dinner. Packed with vegetables like potatoes, onions, carrots, and bell peppers, this frittata also includes the creaminess of cheese and the option of adding ham for extra protein. It’s a versatile recipe that you can adapt to include your favorite vegetables or meats. Whether you’re looking for a quick family meal or something to prepare in advance for the week, this frittata has you covered with its blend of textures and flavors, from crispy potatoes to gooey cheese.

Full Recipe:

This Vegetable and Cheese Frittata is a hearty, nutritious, and flavorful dish that’s perfect for breakfast, lunch, or dinner. Packed with vegetables like potatoes, onions, carrots, and bell peppers, this frittata also includes the creaminess of cheese and the option of adding ham for extra protein. It’s a versatile recipe that you can adapt to include your favorite vegetables or meats. Whether you’re looking for a quick family meal or something to prepare in advance for the week, this frittata has you covered with its blend of textures and flavors, from crispy potatoes to gooey cheese.

Ingredients

• Potato: 1 large, grated
• Potato starch: 1 tablespoon
• Onion: 1, finely chopped
• Carrot: 1, grated
• Bell pepper: 1, diced
• Tomatoes: 3 small, diced
• Spring onions: A bunch, chopped
• Egg: 1 large
• Cheese: 150 grams (5.3 oz), shredded (cheddar, mozzarella, or a mix)
• Garlic: 3 cloves, minced
• Ham: 2 slices, chopped (optional)
• Salt: To taste
• Black pepper: To taste
• Sunflower oil: For frying

Step-by-Step Instructions

1. Prepare the Vegetables

• Potato: Grate the potato into fine shreds and squeeze out any excess water. This helps ensure a crispier texture. Mix the potato with 1 tablespoon of potato starch in a bowl. This will help bind the frittata and give the potato a light, crispy texture.
• Other Vegetables: Finely chop the onion, dice the bell pepper, and grate the carrot. Dice the tomatoes into small pieces and chop the spring onions.

2. Cook the Vegetables

• Heat 2 tablespoons of sunflower oil in a large non-stick skillet over medium heat.
• Add the chopped onion and garlic, sautéing them for about 2 minutes until they become translucent and fragrant.
• Add the grated carrot and diced bell pepper. Cook for an additional 3-4 minutes until the vegetables begin to soften.
• Add the grated potato to the pan and cook for another 5-6 minutes, stirring occasionally, until the potato starts to turn golden and crispy.
• Toss in the diced tomatoes and spring onions, cooking for 2 more minutes to allow all the vegetables to come together.

3. Prepare the Egg Mixture

• While the vegetables are cooking, whisk the egg in a small bowl. Add a pinch of salt and black pepper to taste.
• If you’re using ham, chop it into small pieces and mix it into the egg.

4. Combine the Vegetables and Egg Mixture

• Once the vegetables are cooked and slightly browned, reduce the heat to low.
• Pour the egg mixture over the vegetables, stirring gently to combine. Spread everything out evenly in the skillet.
• Sprinkle the shredded cheese evenly over the top of the frittata, covering the vegetables and egg mixture. The cheese will melt and form a golden crust as it cooks.

5. Cook the Frittata

• Cover the skillet with a lid and let the frittata cook on low heat for 8-10 minutes, or until the egg is fully set and the cheese is melted and bubbly.
• Check the bottom of the frittata by lifting it slightly with a spatula—it should be golden and slightly crispy.
• If you want extra browning on top, you can transfer the skillet to an oven preheated to 180°C (350°F) for 3-5 minutes. Alternatively, place the skillet under a broiler for 1-2 minutes to brown the cheese.

6. Serve

• Once the frittata is cooked, remove it from the heat and let it cool for 2-3 minutes before slicing.
• Garnish with extra spring onions or fresh parsley, if desired.
• Serve warm, either on its own or with a side of salad or crusty bread.

Cooking Tips

• Grating the Potato: Squeeze as much liquid as possible from the grated potato to ensure it doesn’t make the frittata soggy. You can use a clean kitchen towel or paper towels to wring out the moisture.
• Cheese Choices: Feel free to mix different types of cheese for added flavor. Cheddar, mozzarella, and feta all work well in this recipe.
• Meat Options: If you’re not using ham, you can substitute it with cooked bacon, turkey, or chicken for different flavors. For a vegetarian version, omit the meat entirely or add mushrooms for a meaty texture.
• Add Spice: For a spicier frittata, add a dash of red pepper flakes or diced jalapeños to the vegetable mix.
• Even Cooking: Make sure to cook the vegetables thoroughly before adding the egg, as this ensures the frittata cooks evenly and has a nice, soft texture.

Storage Tips

• Refrigeration: Store any leftover frittata in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over low heat or in the microwave until warmed through.
• Freezing: You can freeze the frittata by wrapping individual slices in plastic wrap and placing them in a freezer-safe bag or container. It will keep for up to 2 months in the freezer. To reheat, thaw overnight in the refrigerator and warm in a skillet or microwave.
• Reheating: To retain the crispy texture of the frittata, it’s best to reheat it in a skillet with a little oil rather than the microwave.

Nutritional Facts (Per Serving)

• Calories: 350 kcal
• Carbohydrates: 28g
• Protein: 12g
• Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 85mg
• Fiber: 5g
• Sugar: 4g
• Sodium: 460mg

This frittata provides a good balance of protein from the eggs and cheese, healthy fats from the sunflower oil, and fiber from the vegetables. The addition of ham will increase the protein content, while the vegetables contribute vitamins and minerals.

 

Frequently Asked Questions (FAQs)

1. Can I make this frittata dairy-free?
   • Yes, simply omit the cheese or use a dairy-free cheese alternative. You can also use non-dairy milk in place of cream if you want to lighten it up.
2. Can I add other vegetables to this recipe?
   • Absolutely! You can add mushrooms, spinach, zucchini, or even broccoli. Just make sure to cook them before adding them to the frittata.
3. How do I make sure the frittata doesn’t stick to the pan?
   • Using a good-quality non-stick skillet is key. Also, ensure the oil is hot before adding the ingredients to prevent sticking.
4. Can I bake this frittata instead of cooking it on the stovetop?
   • Yes, you can bake the frittata in an oven-safe dish at 180°C (350°F) for 20-25 minutes until set and golden on top.
5. Is it possible to make this frittata in advance?
   • Yes, you can prepare the entire frittata in advance and reheat individual slices throughout the week for a quick meal.