Invite your friends over for brunch: The easiest way to feed a crowd is with this vegetable frittata recipe.
A frittata is an Italian dish similar to an omelet or crustless quiche. You can fill it with whatever you like, but of course in my house, it is always loaded with tons of vegetables and herbs.
It’s baked in the oven and then cut into single-serve squares, making it perfect for a brunch. It is good hot or cold, and makes for great leftovers.
Here it is served alongside a vegan Ceaser salad with crispy chickpea croutons.
The trick to a frittata is to precook all of the fillings and drain them well so that they don’t water down your eggs.
- 1 large red onion, sliced into long strips
- 4-5 cups button mushroom caps, sliced
- 10 cups of baby spinach
- 1/4 cup kalamata olives, sliced in half
- coconut oil or olive oil
- 12 eggs
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- Preheat oven to 350.
- Saute vegetables one at a time: Start with the onion. Heat a pan, add just enough oil to coat the bottom of the pan, then saute onions on medium low for about 5-7 minutes, until soft and translucent, not browned. Remove to a paper towel lined bowl to absorb any excess oil.
- Repeat with mushrooms (about 5-7 minutes, until soft). Be sure to drain them well, as they release a lot of excess moisture, and then add to paper towel lined bowl.
- Repeat with baby spinach and olives together, until greens are wilted, about 3-5 minutes.
- Add all vegetables to a 3 quart glass baking dish, lightly greased it with coconut oil.
- Beat 12 eggs together in a bowl. Stir in salt and black pepper. Pour into the baking dish. Then top with parsley.
- Bake for approximately 30-35 minutes, until puffed and set in the middle. Remove it from the oven before it starts to get golden brown, as that tends to signify the middle is overcooked and will become a little spongy-tasting.
- Cut into squares to serve.
- You can easily halve this recipe, just use a smaller dish!