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Herbed Frittata with Vegetables, Cheddar and Feta

Herbed Frittata with Vegetables, Cheddar & Feta

Cook Time 35 minutes
Servings 6
Author Rita Jakobschuk

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 227 grams cremini mushrooms, diced
  • 2 zucchini, one diced and the other sliced for topping
  • 1 red bell pepper
  • 4 cups chopped baby spinach
  • 1 ½ teaspoon kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 10 eggs
  • ¾ cup milk or cream
  • 1 teaspoon ground nutmeg
  • 1 tablespoon freshly chopped Rosemary
  • 1 tablespoon freshly chopped thyme
  • 2 cups shredded old cheddar cheese
  • 2 cups crumbled feta cheese
  • 2 tablespoon freshly grated Parmesan cheese, for topping

Instructions

  1. Preheat the oven to 375 degrees F. Prepare a 9 x 13” glass or ceramic baking dish by greasing the bottom and sides with oil or cooking spray.
  2. Heat the olive oil in a large 12” skillet over medium-high heat. Add onions and garlic, sauté until the onions are tender, about 3 minutes. Add mushrooms, sauté until mushrooms are tender, about 3 more minutes.
  3. Add diced zucchini (reserve the sliced zucchini for the topping) and red pepper. Cook until the zucchini and pepper are tender, about 2 minutes. Season with 1 teaspoon of the salt and ½ teaspoon of the pepper.
  4. Add the spinach and stir to combine. Cook until the spinach is wilted and reduced. Remove from heat. Let the mixture cool for 5 minutes. Tilt the skillet and spoon off any liquid if necessary.
  5. Meanwhile, in a large bowl whisk the eggs and milk (or cream). Season with remaining salt and pepper and the nutmeg. Stir in the Rosemary, thyme and cheeses.
  6. Transfer the vegetable mixture to the prepared baking dish and spread it evenly. Pour the egg mixture over top. With a spatula gently stir the egg mixture to evenly combine with the vegetables. Layer the sliced zucchini in rows on top of the egg. Sprinkle top lightly with Parmesan cheese.
  7. Bake for 30 – 35 minutes until just lightly golden and set. Remove from oven and let cool for at least 10 – 15 minutes, or longer, before serving. Cut into squares.