Vegetable Frittata with Fontina Cheese
Frittata is one of those dishes that you can whip up in minutes using a few basic ingredients, and without much planning. This easy vegetable frittata with Fontina cheese is a delicious dish, not only for a breakfast or weekend brunch, but also for one of those busy weeknight evenings when you did not have anything else planned for dinner.
A frittata is an Italian, egg-based dish with a texture similar to that of an open, oven-baked omelet; it is basically a quiche without the crust! The base of a frittata is an egg custard, exactly like that in a quiche: eggs and milk or, cream and some shredded cheese.
Making a frittata is a great way to use cooked vegetables and cheeses you might already have in the refrigerator.
Ingredients for the Vegetable Frittata with Fontina Cheese
Most of the ingredients in this recipe are interchangeable. Besides the eggs and milk that we need for the custard, you can use any vegetable you like! Depending on the ingredients, a frittata can be as simple or as elaborate as you choose.
- Eggs: large eggs for the custard. Use 6-8 eggs depending on the size of your skillet
- Milk: for best texture, I prefer full fat milk for the custard, instead of cream (you can also use half and half)
- Extra Virgin Olive Oil: to sauté the vegetables (can be substituted with butter)
- Fontina Cheese: it adds a great nutty flavor (or, use any sharp and flavorful cheese you like)
- Sweet Potato: cubed (or, use a small Yukon Gold or red potato)
- Zucchini: I used two baby zucchini (they can be substituted for butternut squash)
- Peppers: either two small ones (or, 1 long, fire-roasted red pepper in a jar). I like this addition because they add a pop of color and a sweetness to the dish
- Seasonings: sea salt and freshly ground black pepper to flavor the vegetables and the custard
- Fresh Herbs: I used parsley (or, use fresh dill, thyme or basil) for topping, optional
How to Cook a Frittata
A frittata only needs one pan to cook. The vegetables called for in the recipe cook in the same pan in which you will finish it. There are two ways to cook a frittata and the differences have to do with the last step of the cooking; i.e., how we finish cooking it.
- First method: start by cooking the frittata in a skillet and either finish the dish under the broiler, or, bake it on the middle rack of your oven until it sets. This method is effective, but we have to watch it closely so we do not overcook the frittata and make it tough.
- Second method: this method also cooks the frittata gently in the skillet, but instead of finishing it in the oven, you invert it carefully onto a large plate and slide it back into the still-warm skillet for a minute. This method is faster and works perfectly every time! Nevertheless, it makes many cooks nervous even to attempt it!
Additions and Variations
My recipe for frittata is not a strict recipe, but rather it is more of a “loose” formula with plenty of room for improvisation. I rarely make the exact same version a second time!
- For a more vegetable-friendly frittata, I use about 2-3 cups of different vegetables for every six to eight eggs. I first cook the vegetables separately until tender, then pour the egg custard over them. The options for which vegetables to choose are endless: peppers, leeks, zucchini, onions, mushrooms, potatoes, fresh spinach or, winter squash, to name a few. At summer time, I like the combination of cherry tomatoes, onions, fresh spinach and Feta cheese.
- To add some protein, cooked bacon, pancetta, prosciutto, cubed ham or crumbled sausage, are all great options.
Where to Cook a Frittata
You should use a well-seasoned, cast iron pan, or, an oven-safe, non-stick skillet, especially if you plan to finish the frittata in the oven. A well-oiled muffin tin can also be used to make individual, bite-sized appetizer frittate.
Can you make a frittata ahead of time?
A frittata is at its best as it comes out of the oven, all puffed up and fluffy. As it cools down, it will eventually deflate. This is only a visual effect, however, and does not affect the taste at all. A frittata reheats well and leftovers can be enjoyed warm or at room temperature.
What to serve with Frittata
Delicious on its own, or, great as part of a brunch buffet, wedges of frittata can also be enjoyed next to a nice green salad, toasted slices of sourdough bread or a fresh fruit salad.
- 6-8 large eggs
- ½ cup whole milk
- 3 TBSP. extra-virgin olive oil
- ¾ tsp. sea salt, divided
- --- freshly ground black pepper
- 1 cup freshly shredded Fontina cheese, divided
- 1½ cups sweet potato, chopped into ⅓-inch cubes
- 2 small peppers, or, ½ cup chopped fire-roasted red peppers (with no skin)
- 2 baby zucchini, cut into slices
- --- fresh parsley, dill or basil (optional) for topping
- Preheat the oven to 375°F.
- In a medium bowl with a pour spout (0r a large measuring cup), whisk together the eggs, milk, ¼ teaspoon salt and several twists of freshly ground black pepper. Then whisk in about half of the Fontina cheese and set aside.
- In a 10-inch, oven-safe, sauté pan, warm the extra virgin olive oil over medium heat. Add the sweet potato cubes and cook for a few minutes, stirring occasionally until the sweet potatoes are tender, golden on the edges and almost cooked through.
- Next, add the peppers and the zucchini, sprinkle the remaining ½ teaspoon salt over the vegetables, and sauté until they all caramelize slightly.
- Turn the heat down to low. Arrange the vegetables in an even layer in the bottom of the skillet. Whisk the egg mixture one last time to incorporate, and pour it into the pan evenly over the vegetables.
- Sprinkle the frittata with the remaining Fontina cheese. Cook gently for just 3-4 minutes and then, very carefully, put the pan on the middle rack in the oven (if using this oven method).
- Bake until the frittata is puffy and you can shake the pan to see that the middle is just barely set; about 14 -15 minutes. If you use 8 eggs you will need closer to 18-20 minutes. Do not over bake.
- Remove from the oven and transfer to a wire rack. It will continue to set as it cools down. Let the frittata rest for 6-8 minutes, until you see it coming away from the sides of the pan.
- Top with some fresh herbs and more cheese if you like. To serve, slice it into 6 or 8 smaller wedges. Enjoy warm or at room temperature!
-- To reheat the frittata, place it in a 350°F preheated oven, covered loosely with foil, for about 5 minutes or, until heated through. Alternatively, for one or two pieces, you can use a small skillet with a lid and warm it up gently. Using a microwave is not recommended, as this will make the frittata tough and rubbery.
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