Ingredients
Eggs: 4 large
Salt: to taste
Flavored liquid (broth, milk, or water): 150 ml
Flour: 100 g
Fresh dill: to taste, finely chopped
Broccoli: 100 g, cut into small florets
Cauliflower: 100 g, cut into small florets
Olive oil: 3 tablespoons
Potatoes: 2 medium, peeled and diced
Carrot: 1 medium, peeled and diced
Onion: 1 medium, finely chopped
Oregano: 1/2 teaspoon
Black pepper: to taste
Red bell pepper: 1/2, diced
Yellow bell pepper: 1/2, diced
Tomatoes: 2 medium, diced
Sour cream: 3 tablespoons
Ketchup: 1 tablespoon
Garlic: 2 cloves, minced
Fresh parsley: to taste, finely chopped
Cheese: 50 g, grated (cheddar, mozzarella, or any melting cheese)
Steps on How to Make the Vegetable Frittata
Step 1: Prepare the Vegetables
Prepare the broccoli and cauliflower: Cut the broccoli and cauliflower into small florets and blanch them in boiling salted water for 2-3 minutes. Drain and set aside.
Chop the vegetables: Peel and dice the potatoes and carrot. Finely chop the onion, and dice the red and yellow bell peppers. Dice the tomatoes and mince the garlic. Set all the vegetables aside.
Step 2: Cook the Vegetables
Sauté the onions and carrots: In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Add the onions and carrots and cook for about 5 minutes, until the onions are soft and translucent.
Add the potatoes: Add the diced potatoes to the skillet and cook for an additional 8-10 minutes, stirring occasionally, until the potatoes begin to soften.
Add the bell peppers: Stir in the red and yellow bell peppers, and cook for another 5 minutes, allowing the vegetables to soften.
Season the vegetables: Sprinkle the sautéed vegetables with oregano, black pepper, and salt to taste.
Step 3: Make the Egg Mixture
Beat the eggs: In a large bowl, whisk the eggs with a pinch of salt, the flavored liquid (broth, milk, or water), and flour until smooth.
Add sour cream and ketchup: Whisk in the sour cream and ketchup to the egg mixture for extra creaminess and flavor.
Add the herbs: Stir in the chopped dill and parsley, and season with a pinch of salt and pepper to taste.
Step 4: Assemble and Cook the Frittata
Combine vegetables and eggs: Add the blanched broccoli and cauliflower to the skillet with the other sautéed vegetables. Pour the egg mixture over the vegetables, ensuring that everything is evenly distributed.
Add cheese: Sprinkle the grated cheese evenly over the top of the frittata.
Cook on the stovetop: Cook the frittata over medium-low heat for about 5-7 minutes, until the edges begin to set but the center is still slightly runny.
Finish in the oven: Preheat your oven to 180°C (350°F). Transfer the skillet to the oven and bake the frittata for 15-20 minutes, or until the eggs are fully set and the top is golden brown.
Step 5: Serve
Cool and serve: Remove the frittata from the oven and let it cool for a few minutes before slicing. Garnish with extra fresh herbs, if desired, and serve warm.
