A vegetable frittata is perfect to make for a light weeknight dinner or weekend brunch. With fluffy eggs, spinach, potatoes, and tomatoes, this meal is full of garden fresh taste.
This weekend we brunched after #LongRunSaturday and this was the perfect post run breakfast full of nutrients that we needed.
FRITTATA VS. QUICH: WHAT IS THE DIFFERENCE?
So, you want to know the difference between a frittata and quiche? Well, there are a few similarities but not as many as you might think.
- Both quiche and frittatas are oven baked egg dishes.
- A baked frittata starts cooking on the stove top and finishes off in the oven. Meanwhile, quiche cooks entirely in the oven.
- Quiche is a custard mixture of eggs, with cream or half and half whisked in. This produces a rich, heavy pie, much like pumpkin pie. Frittatas are typically lighter, more like baked scrambled eggs.
- Frittatas are crustless, while quiche is typically baked in a pie crust. Although, there are recipes for paleo quick which do not use a pastry crust.
- Both quiche and frittata are excellent choices for breakfast, brunch, or a light dinner. You can make them with a variety of add-ins, including veggies, bacon, ham, sausage, or anything else you like!
This spinach, egg and potato frittata recipe is meatless, making it the perfect choice for a vegetarian meal. It’s also gluten free.
Although this is a vegetable frittata, it’s important for the ingredients to be cooked before adding them to the egg mixture. Otherwise, they will still be undercooked when the frittata is finished baking. The only exception might be for things like spinach frittata, where the ingredients cook very quickly.
This is especially important when making meat frittatas, as you want to be sure that the meat cooks to a temperature where it is safe to eat.
I hope you love this recipe as much as we do! If you try the recipe, I’d love to hear from you. Please leave a comment below. Thank you!
- 2 tbsp Olive Oil & additional for drizzling
- 1 bunch Green Onions sliced thinly
- 5 small Red Potatoes wash & sliced thinly
- 1 cup Cherry Tomatoes halved
- 1/2 cup Frozen Peas
- 1 clove Garlic minced
- 1-2 cups Baby Spinach
- 8 Eggs
- 1 tbsp Fresh Basil chopped
- 1-2 cups Shredded Cheese Asiago, Gruyere, Sharp Cheddar all work great
- Preheat the oven to 375F.
- Heat 1 tablespoon of olive oil in a non-stick, oven-safe pan (or cast iron skillet) over medium heat. Add the potatoes and saute for 7-10 minutes until tender. Meanwhile, whisk the eggs, basil, and cheese together in a bowl and set aside. Remove the potatoes from the pan and set aside.
- Add the remaining olive oil and cook the green onion, tomatoes, and frozen peas for 3-4 minutes over medium heat. Add the spinach and garlic and cook for another 30 seconds or so.
- Pour in the egg mixture and reduce the heat. Scramble the eggs for 1 minute then add in the potatoes. Cook for another 3-4 minutes until the egg starts to set. Smooth into an even layer and place in the oven for 10-12 minutes until the eggs have set. Slice and serve topped with more basil and cheese if desired. Enjoy!