Baked Frittata Primavera for Easy Seasonal Eating
This colorful and delicious Baked Frittata Primavera is the perfect breakfast or brunch dish for any occasion. Fresh, light, and easy seasonal eating - our frittata is packed with Spring vegetables, fluffy eggs, and creamy, buttery Fontina cheese. It is e
Frittata - An Easy Dish from Rustic to Elegant
Baked Frittata Primavera is an easy, versatile, and satisfying dish perfect for Spring - Let Your tastebuds be the judge! Today, we welcome easy seasonal eating, Spring, and herby egg-baked goodness with our baked frittata primavera recipe. This easy dish is a colorful, flavorful twist on the classic frittata. We are loading it with fresh spring vegetables like asparagus, slightly spicy romano pepper, red onion, mushroom, and spinach, then topping it with fresh-cut chives. The cheesy egg base is baked to perfection and served warm or at room temperature, making it an ideal dish for your next breakfast or brunch gathering. With its vibrant colors and bold flavor profile, our baked frittata primavera features light and fluffy eggs perfectly baked to golden goodness and guaranteed to impress. So, let's get cracking!
[wprm-recipe-snippet id="66855"]
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
SEE FULL NUTRITIONAL FACTS
Is Frittata the Same as Quiché?
While a frittata and quiché are both made with eggs, a frittata is an Italian dish that is partially cooked in a skillet on the cooktop and then finished in the oven. It also has a lower egg-to-dairy ratio making it closer to an open-faced omelet than a pie. And while you can include the egg yolk in the frittata as we've done, you could leave out the yolk and use the egg whites only. Click here for a detailed, printable recipe card.
Get ready for Spring deliciousness with this easy seasonal dish! Our Baked Frittata Primavera highlights fresh spring veggies and protein, perfect for a quick and healthy meal. #seasonaleating #frittata #primavera #healthyfood #recipe #GlutenFree #GfreeDeliciously @GfreeDelicious CLICK TO TWEET
Quiche, conversely, is a dish of French origin made with a larger egg-to-dairy ratio creating an egg custard. The custard bakes into a creamier texture due to more dairy and is cooked in a crust entirely in the oven. Both can be made with vegetables, herbs, and a bit of cheese and enjoyed for breakfast, brunch, supper, or anytime in between. Become a Free Basic Pass subscriber with a site membership to GfreeDeliciously to get access to all our juicy Gfree posts' and subscriber-only content. Already a Subscriber? Login now ►
What is the Origin of Frittata?
A classic egg-based dish mostly known for its beginnings in Western cuisine, the history of the frittata is somewhat unknown and may have derived from many cultures. As we dug into this recipe, we discovered a rich history that spans centuries and takes you far back in time. Unfortunately (or maybe by way of untold riches), the origins of frittata get lost in legends, grandmothers' secrets, and recipes penned by connoisseurs. Still, with more than a few theories about its birth as a beloved dish, everyone agrees its delicious and hearty taste has satisfied us for a long, flavorful time. One theory suggests that the frittata originated in the country of Spain. The word "frittata" comes from the Italian word "fritta," which means "fried." However, the Spanish dish "tortilla de patatas" is similar to the frittata, although it is made with potatoes, eggs, and onions and fried in olive oil in a skillet. The history of this dish points to it being around for centuries, and it was likely brought to Italy by Spanish travelers. Yet, another theory suggests that the frittata is an Italian dish that dates back to ancient Roman times. The Romans used to make a type of fritter (or pancake) called "frictilia" – with eggs and flour, fried in lard – to celebrate Saturnalia, the ancient feast of the god Saturn, the equivalent of today's Carnival. Considered the sweet of the poor (due to its few ingredients), Frictilia was simple and cheap to make in large quantities to distribute to crowds celebrating in the streets. But regardless of its birthplace, the frittata has become an essential dish for many cooks. To make it, you can use various ingredients, from vegetables to meats to cheeses. It's an ideal dish for breakfast, brunch, lunch, or dinner and can be served hot or cold. It's also a popular dish for picnics or potlucks.
How to Make Frittata
The basic recipe for a frittata is relatively simple. It requires eggs, cheese, and a variety of herbs, vegetables, or meats. First, you'll lightly cook the vegetables in a skillet until tender. Next, beat the eggs with cream, herbs, or spices, then pour the mixture over the vegetables or other ingredients in a baking dish. Finally, pop it in the oven for about 20 minutes to bake - the result is a fluffy, golden-brown dish that's both savory and satisfying.
For more breakfast and brunch ideas, try these recipes too!
How to Make Crustless Asparagus, Blue Cheese & Ham Quiche Avocado Toast with Fresh Tomato & Poached Egg Denver Omelet-Inspired Healthy Cheesy Breakfast Egg Bites The Best Ham & Potato Easy Midwest Breakfast Hash Favorite Gluten-Free Country Baked Oatmeal Gluten-Free Super Tasty Donut Peach Pancakes How to Make A Gluten-Free Pancake Board (Breakfast Charcuterie Platter)
Frittata - A Classic Dish Perfect for Springtime!
No matter its origin, frittata has become classic cuisine and a dish many people eat. With its fresh ingredients, it's perfect for Springtime. It's easy to make, and the flavor combinations are endless. Whether you prefer a simple baked frittata with just eggs and cheese or a more complex one filled with vegetables and meats, it's sure to be a crowd-pleaser. So next time you're looking for a tasty and nutritious meal, why not try a frittata? Whether you're new to gluten-free cooking at home or have been at it for years, I hope this post for making this baked frittata primavera inspires you to experiment with the spring veggies you have on hand to make a fabulously delicious frittata. Thanks for stopping by. Have a happy time cooking! XXO Kymberley P.S. When you try this recipe, let us know how you like it! Leave a comment below, share it, and rate it – it’s super helpful for other readers and us. Just click the blue-green comment bubble on the bottom left of your screen to jump to the comment area below. Be among the first to know whenever we post a new recipe by following us on Pinterest, Instagram, Facebook, and Twitter. So follow along, and let’s make food GfreeDeliciously together!
Enjoy the Recipe!
NO Need to Look for Your Calculator:
Adjusting the serving size of recipes is easier than you may think.
To change the number of portions that a recipe makes go to the “Servings” quantity in the recipe section below. Hover over the servings amount and a slider box will appear above the amount. Slide the toggle to adjust the desired number of portions you want to make. Please note that when adjusting the serving amount the ingredient measures will change to decimal equivalents. Need help with cooking and recipe conversions? Head over to Good Cooking’s Recipe Conversions Guide for their online collection of helpful links! Learn how to adjust the serving size, CLICK HERE. [wprm-recipe id="xxxxx"]
Baked Frittata Primavera for Easy Seasonal Eating
Today, we welcome easy seasonal eating, Spring, and herby egg-baked goodness with our baked frittata primavera recipe. This easy dish is a colorful, flavorful twist on the classic frittata. We are loading it with fresh spring vegetables like asparagus, slightly spicy romano pepper, red onion, mushroom, and spinach, then topping it with fresh-cut chives.
Medium-size skillet
Two 8 to 10-ounce Oven-proof Ramekins or a small Baking Dish
Utensils (cutting board, chefs knife, measuring cups and spoons, whisk, heat-proof or wooden spatula)
3 spears Asparagus (cut into 1" pieces)
1/2 Romano pepper (sliced into thin strips (or substitute Red Bell Pepper) [1])
1/2 Red Onion (sliced thin)
4 Baby Bella Mushrooms (sliced thin (or substitute Button Mushrooms) [2])
1 tablespoon Olive Oil
Sea Salt and Black Pepper (divided)
2 large handfuls of fresh Spinach
3 large Eggs
2 tablespoons heavy Cream ([3])
1 tablespoon fresh Chive (chopped [4])
1 tablespoon fresh Tarragon (chopped [4])
1/4 cup Fontina cheese (grated)
Preheat the oven to 400°F, and spray oven-proof 8 to 10-ounce ramekins with coconut or olive oil.
Add [wprm-ingredient text="1 tablespoon Olive Oil" uid="4"], [wprm-ingredient text="3 spears Asparagus" uid="0"], [wprm-ingredient text="1/2 Red Onion" uid="2"], [wprm-ingredient text="1/2 Romano pepper" uid="1"], and [wprm-ingredient text="4 Baby Bella Mushrooms" uid="3"] to a skillet and toss with a pinch of [wprm-ingredient text="Sea Salt and Black Pepper" uid="5"]. Cook over medium-low heat for about ten minutes, tossing halfway through. When the mushrooms begin to brown, add the [wprm-ingredient text="2 large handfuls of fresh Spinach" uid="6"] and toss to combine, cooking for about one minute more until the spinach wilts.
Meanwhile, beat the [wprm-ingredient text="3 large Eggs" uid="7"] with[wprm-ingredient text=" " uid=""][wprm-ingredient text="2 tablespoons heavy Cream" uid="8"], [wprm-ingredient text="1 tablespoon fresh Chive" uid="9"], [wprm-ingredient text="1 tablespoon fresh Tarragon" uid="10"], and a dash of salt and pepper.
Once the spinach wilts, divide the vegetable mixture among the ramekins. If steaming, let it cool slightly, then pour about half of the egg mixture into each ramekin over the top allowing the mixture to fill in the gaps. Next, sprinkle the [wprm-ingredient text="1/4 cup Fontina cheese" uid="11"] over the top, splitting the amount between each ramekin. Pop in the oven and cook for about 17-20 minutes until the top becomes golden and the frittata is puffed up but still slightly shaky in the middle.
Remove from the oven. Loosen any stuck-on edges of cheese or bits of crispy egg by running a table knife around the edges before serving. This dish can be served immediately while hot or at room temperature.
Footnotes:
[1] Romano peppers are longer and thinner, with a slightly spicier flavor than common red bell peppers. Red bell pepper is a good substitute if you can't find Romanos.
[2] Baby Bella mushrooms are also known as cremini mushrooms. But while they are the same variety as white button mushrooms, harvesting is not done until they mature. Because the growing time is longer, the flavor has more time to develop, giving them a more profound, earthier flavor. This subtle but earthy flavor is especially noticeable when cooked, adding more of a bold, robust taste to the dish.
[3] To make this recipe dairy-free, we recommend following these steps (Yield about 1 cup (+/-) of heavy cream substitute):
Add ½ cup raw cashews to a bowl. Cover with boiling water until the cashews are submerged. Leave them to soak for 15 minutes. Then drain and rinse them.
Add the drained cashews to a blender with ¾ cup of unsweetened almond milk, pulse, and blend until smooth.
Your heavy cream substitute is ready for use!
[4] May substitute one teaspoon of dried herb for each tablespoon of fresh herbs.
Enjoy this herby frittata for breakfast, brunch, supper, or anytime between. For plating in elegant style, arrange individual servings on a plate alongside fresh spring greens and a drizzle of Lemon Poppyseed Dressing. Finish by adding an extra pop of color by sprinkling the top of the frittata with more chives before serving.
Breakfast, Buffet, Dinner, Lunch, Main Dish, Picnics, Potluck
American, Italian, Mediterranean
Gluten Free, Vegan, Vegetarian
asparagus, bell pepper, cheese, chives, cream, eggs, fontina cheese, frittata, mushrooms, spinach, vegetables, veggies
Recipe Card with Nutrition powered by WP Recipe Maker (Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.) Copyright © 2017-2023 Kymberley Pekrul | GfreeDeliciously | gfreedeliciously.com | All content and photographs are copyright protected. The sharing of this recipe is both encouraged and appreciated. However, copying and/or pasting full recipes to any social media is strictly prohibited. Please read my Photo Use Policy for detailed guidelines and further clarification.
RECIPE TAGS:
Be among the first to know whenever we post a new recipe by following us on Pinterest, Instagram, Facebook, and Twitter. So follow along, and let’s make food GfreeDeliciously together!