This delicious vegetarian and crustless frittata is baked in the oven and its not only easy to make, but also very versatile. You can use other veggies you like, just make sure they are either lightly cooked or roasted. You can use roasted sweet potato, roasted potato, roasted cauliflower or squash. Don’t forget to season your veggies to your taste with salt and pepper. Roasting and sautéing veggies not only will ensure they are cooked, but that step adds additional flavor.

Its a really great recipe for breakfast, brunch, simple dinner or just when you need to clean out the fridge and use up leftover veggies.

Makes: 8-10 servings

Ingredients :

1 onion, chopped

2 cups broccoli florets
1 red bell pepper, diced
1 cup mushrooms ( I used a blend of shiitake and baby Bella )
1 zucchini , diced
4 garlic cloves, diced
2 Tbl olive oil
2 cups baby spinach, chopped
2 cups grated mozzarella cheese
salt and pepper

12 large eggs
1 cup ricotta cheese
1 cup sour cream
salt and pepper
1/2 tsp red pepper flakes

For Gremolata: -(Gremolata is an Italian garnish made of chopped parsley, lemon zest, and garlic)

1/4 chopped parsley
lemon zest from1 lemon
4 garlic cloves

Instructions:

Preheat oven to 350 F.
Prepare veggies : In a large skillet heat olive oil and sauté onions, red bell pepper, mushrooms , zucchini and garlic for about 4 minutes over medium heat. Steam broccoli florets for a couple of minutes in a small pot or in the steamer. Season veggies with salt, pepper and red flakes. Add broccoli to the skillet and gently combine with all the veggies.
Mix eggs with the ricotta cheese, sour cream salt and pepper with the hand mixer or in the blender.
Grease the 12-inch baking dish or oven proof large skillet. Pour 1/2 of the egg mixture in the bottom, add the cooked veggies ( for 12 -inch dish you should have about 6 cups ), add chopped spinach and sprinkle mozzarella cheese. Pour the remaining egg mixture on top and give the dish a gentle shake, to make sure the egg mixture is evenly distributed.
To add richness to this recipe you can add dollops of ricotta cheese on top. This is totally optional.
Bake in the middle of the oven for about an hour or until frittata is golden. Check after 40 minutes and cover with aluminum foil if your frittata getting too dark too fast.
Let stand 5 minutes before serving. Garnish with Gremolata and enjoy!!!

Notes:

*Leftovers can be keep for 4 days in the fridge.

*You can make frittata in advance, refrigerate unbaked , then when you ready to cook, bring unbaked frittata to room temperature one full hour before baking . Frittata can be baked ahead and then reheated.

*This is a recipe for 8-10 people, but you can make it smaller.