The BEST Giant Frittata!

Here's the Dish

On the 10th Day of Christmas my True Love Gave to Me….The BEST Giant Frittata! This has been a Christmas breakfast tradition for my family for years! It is SO tasty, easily feeds a crowd, and makes great leftovers for lunch on Christmas day! I hope you and your family enjoy it as much as mine does!

Method

The estimated total time to make this recipe is 40-45 minutes.

1

Preheat oven to 450 degrees. Start by cooking the vegetables: Spray a very large non-stick skillet with cooking spray. Add vegetables to skillet along with 1 cup water (you may need more if you are using fresh veggies rather than frozen.) Turn heat to medium high, and place cover on pan. Cook until vegetables are just tender, stirring occasionally, and removing cover after about 3-5 minutes to let the water evaporate. (Although, you may have to actually add about ½ cup water if vegetables are not almost done cooking at this point, but the water has dried up, so the veggies don’t burn in the pan). 

2

When vegetables are tender, but still a bit crisp, drain water if there is any left in the pan (although, it should be cooked off at this point), and place in a medium bowl. (I like to do this step the night before a big breakfast, so my veggies are ready to add to the eggs the next morning! Saves lots of time!)

3

Meanwhile, in a large bowl, whisk together the eggs, Parmesan, and the seasoning. Gradually stir in vegetable mixture one spoonful at a time to the eggs so that the vegetables will not cook the eggs.

4

Clean out sauté pan used to cook vegetables, and re-spray with cooking spray. Add egg mixture back to the pan, OR add to a 9×13-baking dish. Top with mozzarella  and parmesan cheese and sliced tomatoes and additional toppings (ham and bacon) if desired. (Note: Make sure if you are using a pan with a handle that the handle is covered in foil if there is plastic on the handle, or else it will melt in the oven!)

5

Bake for 35 to 45 minutes or until frittata is cooked through and slightly golden brown on top. Cut into eight equal servings and enjoy!

Ingredients

1Medium zucchini or summer squash, cut into disks, then cut in half
2 cupsFrozen cauliflower (or 2 cups fresh, chopped into bite size chunks)
2 cups Frozen broccoli florets (or 2 cups fresh, chopped into bite size chunks)
1Small onion, finely chopped
1 Medium bell pepper (color of choice), diced into bite size pieces
1 cupFrozen chopped spinach (or 2 cups fresh)
12 Egg whites (or 2 cups egg whites from a carton)
2 Whole eggs (or an additional 1/2 cup egg whites)
1/2 tspSalt
1/4 tsp Pepper
1/4 cup Parmesan cheese
Topping:
1/2 cupMozzerella
2 tbsParmesan cheese
2 Roma tomatos (or 1 large tomato), sliced into disks
Optional: 4-8 slices ham or turkey lunchmeat, sliced thin and chopped into bite size pieces OR 2-3 pieces center cut bacon, cooked and crumbled

Katie's Tip!

This makes wonderful leftovers for breakfast, lunch, or dinner the next day!

Nutrition Breakdown

8 Servings
113 Calories
4 g Fat
7.5 g Carbohydrate
3 g Fiber
0 g Sugar
15 g Protein
3 WWP+*

*Weight Watchers Points per serving

11 Comments

Anet said:

Hi, good tip about covering pan handle, thanks.

December 18th, 2012 — 11:45pm  |  Reply

Kat said:

I am making this tomorrow morning for my family’s brunch, and I am SO excited!

December 23rd, 2012 — 8:49pm  |  Reply

Sandruh said:

jus made this for my dad! he loved it!! ate 3/4th of it in one go!

ty so much for the recipe!!<3

December 25th, 2012 — 5:26pm  |  Reply

Mindymurdock@gmail.com said:

In the recipe it says mix motzerella cheese then there is motzerella cheese in topping so is there supposed to be more than 1/2 c total

June 13th, 2013 — 7:50pm  |  Reply

chris ott said:

Made this today. It is soooooooo good and the best part is I have enough left overs for 10 more meals. The flavors melted in my mouth and tasted sooo good! I’m keeping this in my favorites!

September 6th, 2013 — 12:51am  |  Reply

chris ott said:

I’ve made this fritata three times now and it and it has never failed to taste really good. I’ve served it to guests who loved it. It has been frozen and taken to work for lunch. It tastes great! I still love it!

October 18th, 2013 — 12:36pm  |  Reply

Kat said:

Do you think this would work if I put it into a muffin tin for individual servings? I’m taking it to a brunch and think that might be easiest!

December 3rd, 2013 — 10:18am  |  Reply

Dashing Dish said:

yes and yes to your second question :)

December 3rd, 2013 — 2:20pm  | 

Emily Austin said:

What would you suggest as a substitution for the cauliflower? My family doesn’t like it.

December 28th, 2013 — 3:45pm  |  Reply

Dashing Dish said:

any other veggie

December 28th, 2013 — 4:21pm  | 

S said:

I made this today and it was AWESOME! I just used whatever I had and it turned out great! Thats the wonderful thing about this recipe, even if you don’t have the right veggies or cheeses, just switch it up and it’ll still be perfect! I did double the amount of cheese (and used cheddar as well) because 1/2 cup didn’t come close to covering the top of my 9×13″ pan. I also added italian seasoning, garlic powder, and onion powder. Thank you for this recipe! Incidentally, for anyone who is thinking abut trying this, I used2-3 cups frozen broccoli, 1/2 C frozen corn, 1 C frozen brussel sprouts, a yellow onion, a package of frozen spinach, and a handful of frozen kale. Annnd… I crumbled some vegan “bacon” slices on top. I can’t say enough good things about this. I was shocked at how good it was!

April 24th, 2014 — 6:05pm  |  Reply

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