My first introduction into the kitchen was through baking, but my second love was through making breakfast. When I was younger, my mom got me comfortable working with a knife and heat by teaching me how to make breakfast foods. We started off making pancakes, since it was the most similar to what I already knew through baking, and then we graduated to cooking eggs, bacon, and other popular breakfast items. Growing up, I used to cook breakfast almost every Sunday for my family; we went to Church, and then returned home where I would prepare a nice breakfast for everyone. I loved creating something special for my family, and seeing their eyes light up when they tasted my meals.
To this day, I usually cook a nice breakfast on the weekends in my own household to keep up the comforts of my family’s Sunday tradition. One of the dishes I’ve come to love making is a frittata, a thick and savory, egg-based dish that’s baked in the oven and can be made with a variety of ingredients for the filling. They say that, historically in Italy, frittatas were made with leftover ingredients from pasta dinners or lunch items from the previous day. It’s such a low-effort dish, in my opinion, and is a great way to end the week and use up all of those random ingredients. My favorite way to make a frittata is with a variety of herbs and vegetables, but I encourage you to try adding your own spin with cheese or meat.
“The name ‘frittata’ comes from the Italian verb “friggere”, which means ‘to fry’.”
– The kitchen project
Veggie Frittata
Ingredients
- 1/8 cup Unsweetened Nut Milk (for measurement, half of 1/4 cup)
- 1/8 cup Water (for measurement, half of 1/4 cup)
- 7 Large Eggs
- 2-3 tbsp Olive Oil
- 2 tbsp Garlic (chopped)
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1 tsp 21 Seasoning Salute (or mixed herb seasoning)
- 1-2 Large Roasted Red Peppers (I get the canned ones from Trader Joe's)
- 1/4 Medium Sweet Onion
- 1/4 cup Mini Heirloom Tomatoes (or cherry tomatoes)
- Basil (for topping)
- Rosemary (for topping)
- Sprouts (for topping)
- Vegan Feta Crumbles (for topping, I use the Follow Your Heart brand)
- 1/2-1 tsp Crushed Red Pepper Flakes (optional for an extra kick)
Instructions
- Whisk your eggs together with nut milk, water, garlic, salt, pepper, and 21 Seasoning Salute. Set aside.
- Cut onion into thin slices, and chop tomatoes and red peppers into bite-sized pieces.
- Heat oven to 400 degrees, making sure your rack is placed towards the middle of the oven.
- Then, heat a deep, oven-safe pan (I like to use my All-Clad Deep Sauté Pan) on the stovetop over medium heat with 1-2 tbsp olive oil.
- Add veggies and crushed red pepper flakes (if using) and sauté gently.
- Reduce heat to low and pour whisked egg mixture over top of veggies. Gently spread veggies to distribute the mixture among the pan.
- If using, sprinkle herbs such as basil, rosemary, and sprouts over top of the mixture, then add vegan feta crumbles.
- Remove pan from heat, and place into oven for approximately 15 minutes or until cooked through.
Watch my video on how to make this recipe by clicking here.
