This garden frittata recipe is ideal for those who want something filling and nutritious first thing in the morning or any time of day. Loaded with yummy ingredients found in a garden, it’ll be your new favorite recipe once you’ve tried this delightful garden frittata in your own home.
What is a Frittata?
If you’re unsure what we’re even talking about in referring to a frittata, you’re not alone. Many people have tried this before without knowing the name or have never experienced a dish like this. Frittata refers to an egg-based dish, like scrambled eggs, with add-ins that enhance the meal from meat to cheese to veggies.
Why Is It a “Garden” Frittata?
We call this dish a garden frittata because it has the base elements of a frittata but features add-ins often found in the garden. Some of the ingredients called for in this recipe are peppers, tomatoes, spinach, onion, and mushrooms. These are all considered garden ingredients by most individuals and cooks.
What Is In It?
Our recipe calls for a fairly long list of add-ins to the frittata, plus the base of eggs. The full list for today is red onion, celery stalks, mushrooms, zucchini, yellow squash, green and red peppers, Roma tomatoes, spinach, celery salt, black pepper, and garlic powder, and most importantly, eggs. Plus optional garnishes.
How Many Servings Does This Make?
Since the recipe calls for 10 eggs, the frittata can be up to or even more than 10 servings since the bulk of the food will be veggies which are quite filling. You can use half the recipe if you want fewer servings or just save any uneaten frittata for later use during the rest of your week. It can be a great meal prep recipe.
What If I Don’t Like an Ingredient?
For those of you who don’t particularly like a specific ingredient in this recipe or have allergies to any items, you can remove the item that you don’t want and use the rest of the recipe or substitute it for something else that you like better. Or you can cut down the list of veggies in half and just double whatever is left.
How Can I Store Leftovers?
Depending on how soon you want to reheat your leftovers, frittata can be stored in the fridge or freezer. Keep it in an airtight container for up to 3-4 days in the fridge. To freeze, wrap snugly in cling film, then put into a freezer bag or container. It will be safe in the freezer for up to 3 weeks.
Can I Reheat Frittata?
How do you reheat them to eat once you’ve stored any leftover pieces of your frittata for later use? The best way to warm up this dish is by preheating your oven to 275 degrees Fahrenheit and baking until warm, about 20 minutes. Or you can always use a microwave if you need to.
What Goes Well With Garden Frittata?
Garnishing your dish adds some fun to plating and can add flavors that help make heated leftovers more interesting. You can add salsa, avocado, or sour cream as a side garnish to add some depth to your meal. Or you can serve frittata as just a part of a meal by having meat, toast, or other breakfast-themed foods on the side.
Are you excited to try this light and tasty breakfast food in your meal prep plans or next household breakfast? Try the recipe below to make your version of this garden frittata for yourself, and you can be the judge of how good it is on your own or with your family and friends.
- 10 eggs
- ¼ small red onion, chopped
- 2 large celery stalks, diced
- 3 large mushrooms, sliced
- 1 large zucchini, chopped
- 1 medium yellow squash, chopped
- ½ green pepper, chopped
- ½ red pepper, chopped
- 2 Roma tomatoes, chopped
- ½ bunch fresh spinach, washed and stems removed
- 1 tsp celery salt
- ½ tsp black pepper
- 1 tsp garlic powder
- Saute vegetables (except spinach) in oil till tender. Add spinach and saute just long enough for the spinach to begin to wilt.
- Beat 10 eggs with celery salt, pepper, and garlic powder. Add sauteed vegetables and mix together.
- Pour into a 9z13 Pyrex pan coated with non-stick cooking spray or greased sightly.
- Bake at 350 degrees for 30 minutes till eggs are cooked completely.
- Garnish with cilantro, salsa, sour cream, or avocado.