Oh my goodness! Freeze frame! Stop what you are doing! Reverse it back! Call-up all your veggie loving friends and have this be a party.
Seriously though, and you know I have never lied to you before, this frittata (<– right here!!) from The New York Times is frittat-a-mazing! Any time that I can use the phrase “eat yo’ colors” I am a happy camper! And this frittata definitely applies. Throw everything you know about these scrumptious cousin of the quiche out the window and embrace the vegetable loving, color overflowing, health conscious, belly filling brunch miracle. Or maybe you want to eat it for dinner? I don’t judge.
I have to give credit to my sister for first introducing me to frittatas. It was back in my early years of cooking. I had graduated from living solely off of things that could be cooked on my George Foreman, but I wasn’t quite comfortable enough to really make anything – and certainly not an entire brunch on my own. But in a moment of confidence, I decided to invite Tyson over for some breakfast. Immediately after he said yes I panicked and did what any level headed girl in the kitchen does… I grabbed a glass of wine and called my sister.
I have to admit that the first time I made this veggie loaded frittata, I missed the part where the recipe calls for 1/4 cup fresh herbs. Tyson ate it anyways, but maybe with a little more Cholula then would otherwise be needed.
When I decided to make this again and post it on the blog, I had no idea that my sister got the recipe from The New York Times. I got out my mandolin to beautifully slice all of the vegetables and arranged all of the tomatoes with care. I baked it to the perfect firm, but still lightly jiggly in the middle, consistency. It wasn’t until after I sat down to eat and sent her a few quick pictures that she told me where she got it. But, after all that work, it is far too pretty not to share anyways!
A few notes on the original recipe:
- I highly advise that you get a rainbow of veggies and closer to the 6 cup side of things. It makes for a beautiful egg-to-vegetable ratio.
- This is fantastic with no meat and potatoes, making it a nice change of pace from the regular breakfast fair. However, if you do want the hearty meat and potatoes dish, they can easily be included.
- The more herbs the better! Maybe I am a little biased after my first attempt with none, but get creative and don’t be afraid of a little explosion of flavor! Fresh herbs give an added layer of flavor depth, but dried herbs will work well in a pinch.
- I’d highly recommend using a few cloves of minced garlic and sauteing them about 30 seconds, or until fragrant, before adding the onions.
- If you are watching your cholesterol intake, you can substitute egg whites for the whole eggs. 1 egg = 2 egg whites
- Top with cheese and serve with toasted rye bread.
As always, if you make the New York Times More-Vegetable-Than-Egg Frittata, leave a comment below and let me know how it turned out!