Yesterday I joined my boyfriend’s family for Sunday brunch. His mom served a yummy veggie frittata and I thought I would share the recipe with you!
(Thank you for the recipe Peggy!)
- 3 cups grated potato
- 2 cups grated carrot
- 2 cups spinach
- 1 cup chopped red pepper
- 1 cup chopped onion
- 15 large eggs
- splash of milk (optional)
- 1 1/2 cups grated Italian cheese blend
*vegetables can be substituted according to preference
In a skillet sauté grated potatoes until light golden brown (they should appear similar to hash browns). Grease a 9 x 13 casserole dish and line the bottom with the sautéed potatoes. Using the same skillet, sauté carrots, spinach, red pepper, and onion. Remove from heat and set aside. In a large bowl beat eggs – for fluffier frittata add a splash of milk. Pour the egg mixture into the casserole dish and add the remaining sautéed vegetables, spreading evenly. Season to preference. Sprinkle with grated cheese while the frittata mixture is still wet.
Cover with foil and bake at 400°F for 35 minutes. Uncover and bake at 425°F until cheese begins to bubble.