This Sourdough Winter Veggie Frittata is the perfect way to kickstart your day with a healthy and satisfying meal.
Made in a cast iron skillet, it’s bursting with colorful winter vegetables and has a subtle tang from a touch of sourdough, making it a delicious twist on a classic breakfast.
Whether you’re looking for a hearty breakfast, a light brunch, or even a quick weeknight dinner, this vegetarian egg dish is incredibly easy to prepare and packed with flavor. It’s a fantastic option for families and anyone who loves a simple yet impressive meal.
Sourdough Winter Veggie Frittata
- Total Time: 35-40 minutes
- Yield: 6 servings 1x
Description
This Sourdough Winter Veggie Frittata is a healthy and satisfying meal, perfect for breakfast, brunch, or a light dinner. Made in a cast iron skillet, it features colorful winter vegetables and a subtle tang from sourdough discard, offering a delicious twist on a classic egg dish. It’s versatile, easy to prepare, and packed with flavor, making it a great option for families and anyone looking for a simple yet impressive meal.
Ingredients
Instructions
1. 1. In a large bowl, whisk together the eggs, milk, sourdough starter discard, salt, and pepper until well combined and slightly frothy. Set aside.
2. 2. Preheat your oven to 375 F (190 C). Place a 10-inch cast iron skillet over medium heat on your stovetop and add the olive oil. Allow the skillet to heat up for a minute or two; you should see the oil shimmer slightly.
3. 3. Add the chopped onion to the hot skillet and cook for 3-5 minutes, stirring occasionally, until it becomes translucent and softened. Then, add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
4. 4. Add your chosen chopped winter vegetables (butternut squash, kale, Brussels sprouts, etc.) to the skillet. Cook for 8-10 minutes, stirring occasionally, until the vegetables are tender-crisp. If using denser vegetables like butternut squash, they should be fork-tender.
5. 5. Spread the cooked vegetables evenly across the bottom of the skillet. Pour the egg mixture over the vegetables. Sprinkle half of the shredded cheese evenly over the top of the egg mixture.
6. 6. Let the frittata cook on the stovetop for 2-3 minutes until the edges just begin to set. Then, carefully transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is puffed, set in the center, and lightly golden brown. A knife inserted into the center should come out clean.
7. 7. Once baked, remove the skillet from the oven (use oven mitts!). Sprinkle the remaining cheese over the top and let the frittata rest for 5 minutes before slicing and serving. This resting period allows the frittata to set completely and makes it easier to cut.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: main dish
- Method: baked
- Cuisine: american
Nutrition
- Serving Size: 1 slice
Keywords: frittata, sourdough, vegetarian, breakfast, brunch, winter vegetables, easy, cast iron, healthy, egg dish
What You’ll Love About This Quick And Easy Recipe
This recipe is a true winner for so many reasons, making it an instant favorite in any busy household. First, it’s incredibly versatile and forgiving, which is perfect for beginner cooks or those who like to customize their meals. You can easily swap out vegetables based on what you have on hand or what’s in season, ensuring you always get a fresh and delicious result. It’s also a fantastic way to use up leftover veggies that might otherwise go to waste.
Secondly, the use of a cast iron skillet isn’t just for show; it helps create a beautifully cooked frittata with a perfectly golden-brown crust and a tender, fluffy interior. The even heat distribution of cast iron ensures your frittata cooks uniformly, preventing soggy spots or overcooked edges. This dish is ideal for a relaxed weekend brunch, a quick and nutritious weekday breakfast, or even a light dinner when paired with a simple side salad. It’s a vegetarian option that feels substantial and satisfying, appealing to both vegetarians and meat-eaters alike. The hint of sourdough adds a unique depth of flavor without requiring any complex baking skills, making it feel a little gourmet without the effort.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients before you start cooking is a great way to ensure a smooth and stress-free experience in the kitchen. This recipe uses common pantry staples and readily available winter vegetables, so you won’t need to hunt for anything exotic. The key to a great frittata is fresh, quality ingredients, especially the eggs and vegetables.
INGREDIENTS:
- 8 large eggs
- 1/4 cup milk (dairy or non-dairy)
- 1/4 cup sourdough starter discard (unfed, straight from the fridge)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup chopped winter vegetables (such as diced butternut squash, chopped kale, sliced Brussels sprouts, or diced parsnips)
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/2 cup shredded cheese (cheddar, Gruyere, or mozzarella work well)
For the winter vegetables, feel free to mix and match based on your preference or what you have available. Butternut squash adds a lovely sweetness, kale brings a touch of earthy bitterness, and Brussels sprouts offer a unique texture. If you don’t have sourdough starter discard, you can simply omit it, and the frittata will still be delicious, though it will lack that subtle tangy note. Any type of milk will work here, whether it’s whole milk, skim milk, almond milk, or oat milk. For the cheese, a sharp cheddar or a nutty Gruyere will add a wonderful depth of flavor, but a simple mozzarella will provide a nice melty texture.
Time Needed From Start To Finish
This recipe is designed for efficiency, making it perfect for busy mornings or when you want a quick meal without a lot of fuss.
- Preparation Time: 15 minutes
- Cooking Time: 20-25 minutes
- Total Time: 35-40 minutes
The prep time includes chopping all your vegetables and whisking the egg mixture. The cooking time accounts for sautéing the vegetables on the stovetop and then baking the frittata in the oven until it’s set and golden. You’ll have a delicious, satisfying meal on the table in under an hour!
How To Make It Step By Step With Visual Cues
Creating this delicious frittata is a straightforward process, even for novice cooks. Follow these steps for a perfect result every time.
- Prepare the Egg Mixture: In a large bowl, whisk together the eggs, milk, sourdough starter discard, salt, and pepper until well combined and slightly frothy. Set aside. The sourdough discard will incorporate easily into the liquid, giving the frittata a slight tang.
- Preheat the Oven and Skillet: Preheat your oven to 375°F (190°C). Place a 10-inch cast iron skillet over medium heat on your stovetop and add the olive oil. Allow the skillet to heat up for a minute or two; you should see the oil shimmer slightly.
- Sauté the Aromatics: Add the chopped onion to the hot skillet and cook for 3-5 minutes, stirring occasionally, until it becomes translucent and softened. Then, add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Cook the Winter Vegetables: Add your chosen chopped winter vegetables (butternut squash, kale, Brussels sprouts, etc.) to the skillet. Cook for 8-10 minutes, stirring occasionally, until the vegetables are tender-crisp. If using denser vegetables like butternut squash, they should be fork-tender.
- Combine and Add Cheese: Spread the cooked vegetables evenly across the bottom of the skillet. Pour the egg mixture over the vegetables. Sprinkle half of the shredded cheese evenly over the top of the egg mixture.
- Start on Stovetop, Finish in Oven: Let the frittata cook on the stovetop for 2-3 minutes until the edges just begin to set. Then, carefully transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is puffed, set in the center, and lightly golden brown. A knife inserted into the center should come out clean.
- Rest and Serve: Once baked, remove the skillet from the oven (use oven mitts!). Sprinkle the remaining cheese over the top and let the frittata rest for 5 minutes before slicing and serving. This resting period allows the frittata to set completely and makes it easier to cut.
Easy Variations And Serving Ideas That Fit Real Life
This Sourdough Winter Veggie Frittata is incredibly adaptable, making it a perfect fit for various tastes and occasions.
Kid-Friendly Ideas: For younger eaters, you might want to stick to milder vegetables like diced sweet potato or finely chopped spinach. You can also add a sprinkle of their favorite cheese, like mild cheddar or mozzarella, to make it more appealing. Cutting the frittata into fun shapes with cookie cutters (after it has cooled slightly) can also make breakfast more exciting. A side of ketchup or a mild salsa can also be a hit.
- Protein Boost: Add cooked and crumbled sausage, diced ham, or crispy bacon bits to the vegetable mixture for a heartier meal.
- Herbaceous Notes: Stir in fresh herbs like chopped parsley, chives, or thyme with the egg mixture for an extra layer of flavor.
- Spice It Up: A pinch of red pepper flakes or a dash of hot sauce in the egg mixture can add a nice kick.
- Different Cheeses: Experiment with goat cheese for a tangy creaminess, feta for a salty bite, or a blend of Italian cheeses.
Party and Buffet Serving: Frittatas are fantastic for brunches or buffets because they hold up well at room temperature. You can bake it ahead of time, let it cool, and then slice it into wedges for easy serving. Arrange the slices on a platter with a garnish of fresh herbs.
- A dollop of sour cream or Greek yogurt.
- Fresh salsa or pico de gallo.
- Sliced avocado or a simple guacamole.
- A drizzle of high-quality olive oil.
- Freshly cracked black pepper.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have common pitfalls. Knowing what to watch out for will help you achieve a perfect frittata every time.
- Overcooking the Vegetables: If your winter vegetables are cooked too long on the stovetop, they can become mushy in the frittata. Aim for tender-crisp, as they will continue to cook in the oven. Denser vegetables like butternut squash might need a head start in the microwave or a slightly longer sauté time before adding other quicker-cooking veggies.
- Not Heating the Skillet Properly: Starting with a cold skillet can lead to the frittata sticking and an unevenly cooked bottom. Ensure your cast iron skillet is properly preheated with the oil shimmering before adding any ingredients.
- Too Much Liquid in the Egg Mixture: While a little milk adds creaminess, too much can make the frittata watery and prevent it from setting properly. Stick to the recommended 1/4 cup for 8 eggs.
- Forgetting to Grease the Skillet: Even with a well-seasoned cast iron skillet, a little olive oil or butter at the start helps prevent sticking, especially around the edges
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
