This vegetable frittata recipe is simple and oh so customizable. You can change the veggies around or add cheese, you decide and can create your own signature frittata.
In a medium bowl or measuring cup whisk the eggs and the sour cream until mixed well.
Heat a cast iron skillet over medium high heat .Melt the butter in the skillet and saute the onions and garlic until tender and fragrant about 2 minutes.
Add the carrots and zucchini and saute for another 3-4 minutes until the vegetables are tender, Stir occasionally.
Add the red pepper slices and broccoli florets and continue to cook for another 3-4 minutes.
Pour the eggs into the skillet and give the mixture a light stir or shake the pan just enough to mix the ingredients.
Season with salt and red pepper flakes. Cover the skillet and cook for 6-7 minutes or until set.
Transfer the skillet to under the broiler and broil for 1-2 minutes, just enough to lightly brown the top of the Frittata.
Remove from under the broiler and let sit for a couple minutes before serving.
Notes
Before adding the eggs to ingredients like sauteed spinach first squeeze out the excess moisture.
Spread your veggies evenly throughout the pan before pouring in the eggs. At most you want o give the pan a little shake to even out the vegetable and egg mixture so it cooks evenly.
No cast iron skillet, no problem, you use a dutch oven or even a baking dish!
Cook the vegetables before adding them to the eggs.
For the creamiest frittata, use full-fat dairy. You can use milk, cream, or a dollop of sour cream or yogurt. The fat adds richness and helps the frittata set properly.
Whisk the eggs thoroughly with the dairy until the mixture is light and frothy. This incorporates air and makes for a lighter, more tender frittata.
Before adding your eggs, preheat your cast-iron skillet with a bit of butter or oil. This will help create a non-stick surface and give your frittata a nice, golden crust.
Cook the frittata on the stovetop until the edges start to set, then transfer to the oven to finish cooking. This method gives you a frittata that's creamy on the inside and crispy on the outside.
Remember, the frittata will continue to cook a bit after you take it out of the oven due to the residual heat in the cast-iron skillet. To avoid a dry frittata, take it out of the oven when the middle is still slightly wobbly.
Let your frittata rest for a few minutes after you take it out of the oven. This will make it easier to slice and serve.