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The frittata, a staple of Italian cuisine, dates back to the 15th century. Its name is derived from the Italian word “friggere,” which means “to fry.” Traditionally, it was a dish that allowed cooks to utilize leftover ingredients in a simple and satisfying way. Frittatas are essentially an open-faced omelet, with the ingredients mixed into the eggs rather than folded inside. This cooking method allows for endless variations, making it a culinary canvas suitable for any meal of the day.

Loaded Veggie Frittata Goat Cheese

Discover the joy of making a Loaded Veggie Frittata with Goat Cheese, a delightful breakfast dish that's wholesome and bursting with vibrant flavors. This easy recipe is perfect for using up any vegetables you have on hand, making it a versatile choice for brunch or a quick weekday meal. With a mix of fresh ingredients and creamy goat cheese, this colorful frittata not only nourishes but also evokes cherished family traditions around the kitchen table. Try it today!
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Ingredients
  

6 large eggs

1/4 cup milk (or your favorite non-dairy alternative)

1 cup fresh spinach, roughly chopped

1 cup cherry tomatoes, halved

1/2 bell pepper (any color), diced

1 small zucchini, diced

1/2 red onion, finely diced

1/2 cup goat cheese, crumbled

1/4 cup fresh basil, chopped

1 tablespoon olive oil

Salt and pepper to taste

Optional: red pepper flakes for an extra kick

Instructions
 

Preheat the oven: Start by preheating your oven to 375°F (190°C) to ensure it’s ready for the frittata.

    Sauté the vegetables: In a large oven-safe skillet, heat the olive oil over medium heat. Add the diced red onion and bell pepper, and sauté for about 5 minutes until they soften. Next, stir in the diced zucchini and halved cherry tomatoes, cooking for an additional 3-4 minutes until they begin to soften. Finally, add the chopped spinach and cook briefly until just wilted. Remove the skillet from the heat.

      Prepare the egg mixture: In a separate large bowl, whisk together the eggs and milk until smooth and well combined. Season this mixture with salt and pepper to taste. If you enjoy some heat, feel free to add a pinch of red pepper flakes at this stage.

        Combine the mixture: Carefully pour the egg mixture over the sautéed vegetables in the skillet. Use a spatula to gently press down on the ingredients, ensuring the egg is evenly distributed throughout.

          Add cheese and basil: Sprinkle the crumbled goat cheese and chopped fresh basil evenly over the top of the frittata mixture.

            Bake: Place the skillet in the preheated oven and bake for 20-25 minutes. The frittata is done when it is set in the center and has turned a light golden color on top.

              Cool and serve: Once the frittata is baked, carefully remove it from the oven and let it cool for a few minutes. Slice the frittata into wedges and serve warm or at room temperature, allowing everyone to enjoy this delicious dish.

                Prep Time, Total Time, Servings: 15 mins | 45 mins | Serves 4

                  Presentation Tips: For an elegant touch, serve the frittata on a platter garnished with extra basil leaves and a light drizzle of olive oil. Enjoy!