What's the difference between a frittata and a quiche?

A frittata is basically a crustless quiche. Typically you would find a flaky crust around the bottom of a quiche, but a frittata doesn't have that. Just eggs fully cooked and, as a result, it can be Whole30 compliant and gluten-free.

Can different veggies be used in this vegetable frittata?

The options are endless! A few of our favorites are: sweet potatoes, green beans, sun dried tomatoes, red onion, red bell pepper, cherry tomatoes, swiss chard, fresh spinach, zucchini, shaved brussel sprouts, green onions, asparagus, or even some fresh herbs. The perfect way to use leftover veggies hanging out in the fridge. Plus, if you don't need it to be Whole30 compliant you could add feta cheese, cheddar cheese, parmesan cheese, or mozzarella cheese.

How long does vegetable frittata last in the fridge?

Simply place the slices of this easy egg dish in an airtight container and keep in the fridge for 3-5 days. Then reheat in the microwave or oven when ready to eat the next day.

Vegetable Frittata

Description

This quick and easy Vegetable Frittata recipe is a delicious breakfast that is perfect for your next weekend brunch!

Ingredients

Scale

1 tablespoon extra virgin olive oil (sub avocado oil)
1–2 tablespoons shallots, minced
1–2 teaspoon garlic, minced
1 cup butternut squash, cubed
1 cup (packed) fresh kale, chopped
1 cup mushrooms, sliced
3–4 cooked beets, cubed
16 eggs, whisked
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper

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Instructions

Bring a large cast iron skillet or another oven-safe skillet to medium high heat and add oil to coat the bottom of the pan.
Add garlic and shallots, move around until they become fragrant and cook down slightly, about 1 minute.
Add butternut squash and move around the pan allowing to cook slightly, about 3 minutes.
Add kale and mushrooms, moving around pan and allowing to cook, about 1-2 minutes.
Meanwhile whisk together eggs, salt, and pepper in a large bowl.
Add beets to the cast-iron skillet, mix to combine, and pour egg mixture over top.
Turn heat down to medium low heat.
As the egg starts to fully cook around the outside, you can carefully use the spatula to gently pull the egg away from the side of the pan and then tip the pan in that direction, allowing the uncooked portion of the egg to pour into the open space and cook more quickly. Continue doing this periodically and allowing the egg to cook until just the top layer remains uncooked.
Place under broiler (second highest rack) and watch very carefully until the top just starts to turn golden brown and the egg is fully cooked.
Remove and let sit at room temperature for 10 minutes.
Serve and enjoy!

Notes

Serving Suggestion: if you aren’t concerned with Whole30/Paleo you can sprinkle some crumbled goat cheese on top!
Storage: any leftover frittata can be stored in an airtight container in the fridge for 4-5 days.

Nutrition

Serving Size: 6 oz
Calories: 193
Sugar: 4.5 g
Sodium: 183.9 mg
Fat: 11.4 g
Carbohydrates: 8.6 g
Protein: 14 g
Cholesterol: 372 mg