Vegetable Frittata Recipe: A Delicious and Easy Brunch

Jump to Recipe

We've have tons of quiche recipes on WGC but we have never done a large format vegetable frittata recipe. That changes today - Feta Squash Frittata to beat these chilly wintery days!

Feta Squash Frittata from www.whatsgabycooking.com (@whatsgabycookin)

What is a Frittata and where is it from?

Craving a savory dish that's both versatile and delicious? Look no further than the scrumptious breakfast frittata! This egg-based delight, similar to an omelette or quiche but with a flat open face, is made by combining beaten eggs with your favorite vegetables, cheeses – even meat or seafood for the adventurous.

Though believed to have originated in Italy as an ideal breakfast or lunch option 'fritta' means fried - these days you can choose from baking it up in the oven; cooking on top of the stovetop; broiling…or yes a good frying if you prefer. Since customization options are endless when making this as there really isn't anything off limits when sprucing up your frittata for breakfast, brunch, lunch or weeknight meal!

What's the Difference Between a Frittata and a Quiche?

You'll notice on this vegetable frittata recipe that there's no crust. That's the main difference between this Frittata and any of the quiche recipes we've made before. Another difference between the two is the ratio mixture of eggs and milk or cream. You'll see below this is egg HEAVY with very little milk. A quiche formula is a bit more even.

Feta Vegetable Frittata Recipe final dish in green pan from www.whatsgabycooking.com (@whatsgabycookin)

Ingredients

  • Eggs
  • Milk
  • Garlic finely minced
  • Kosher salt 
  • Freshly ground black pepper
  • Extra-virgin olive oil, for drizzling
  • Shallot
  • Roasted Squash (butternut or kabocha)
  • Fresh spinach
  • Feta Cheese 

How to make a Frittata

Step 1: Preheat oven to 400°F.

Step 2: In a bowl, whisk together eggs, milk, garlic, salt and pepper until well combined. Set aside.

Step 3: Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add shallot and cook until translucent, about 5 minutes. Add leftover roasted squash and spinach. Sauté veggies until spinach is wilted, then add egg mixture and gently shake pan to distribute.

Step 4: Tuck large chunks of feta into the frittata and transfer back into oven for 15 to 20 minutes or until eggs are set. Season to taste and serve with a drizzle of olive oil on top.

Frittata Recipe Variations

I love any recipe that can be made in 1 vessel and is enough to feed a crowd. This Feta Squash Frittata uses some leftover roasted squash and a few other fridge staples to make an incredible breakfast or brunch. Here's the beautiful thing about a frittata - the base of this recipe can be adapted for pretty much any mix-in. So while I'm using roasted squash as it's right smack in the middle of squash season, you could swap in some leftover roasted zucchini come summer. Or some blanched broccoli if that's what's on hand. The important part of this recipe is the ratio of eggs / liquid to the vegetables and cheese!

Frittata Tips


• Whisk in milk or cream to add extra moisture.
• Include juicy ingredients, such as tomatoes, mushrooms, or zucchini, to keep the frittata moist.
• Don't overcook the frittata and remove it from the heat as soon as it is set but still moist.
• Cover the skillet with a lid or foil while cooking to trap in steam and help keep the frittata moist.

More delicious egg recipes for breakfast

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!

Feta Squash Frittata from www.whatsgabycooking.com (@whatsgabycookin)

Feta Squash Frittata

Author: Gaby Dalkin
4.8 from 4 votes
A comforting Feta Squash Frittata that's perfect for lazy winter breakfasts at home
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Breakfast, Lunch
Cuisine American
Servings 4 people

Ingredients
  

  • 8 large eggs
  • ¼ cup milk (or heavy cream)
  • 2 cloves garlic finely minced (or 2 teaspoons garlic powder)
  • ½ teaspoon kosher salt more for sprinkling
  • Freshly ground black pepper
  • Extra-virgin olive oil, for drizzling
  • 1 shallot sliced
  • cups leftover roasted squash (butternut or kabocha)
  • 2 cups fresh spinach
  • 2 sheets feta cheese torn into LARGE chunks

Instructions
 

  • Preheat the oven to 400°F.
  • Whisk together the eggs, milk, garlic, salt and pepper until well combined. Set aside.
  • Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the shallot and cook until translucent, about 5 minutes. Add the leftover roasted squash and spinach. Sauté until the spinach is wilted, then add the egg mixture and gently shake the pan to distribute.
  • Tuck the large chunks of feta into the frittata and transfer back into the oven for 15 to 20 minutes or until the eggs are set. Season to taste and serve with a drizzle of olive oil on top.

Notes

  • Keep refrigerated in an air-tight container for up to 3 days.
 
  • You could easily swap the butternut squash for another veggie. And the feta for another kind of cheese. But that flavor combo is really something else!

Nutrition Information

Calories: 178kcal | Carbohydrates: 7g | Protein: 14g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 374mg | Sodium: 459mg | Potassium: 424mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2568IU | Vitamin C: 11mg | Calcium: 109mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

Photo by Matt Armendariz / Food Styling by Adam Pearson 

5 Comments

  1. Aloha,
    I’m not sure what a sheet of feta is. Could you give me an idea of how much feta that might be in cups?

    Mahalo,
    April

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating