This Sourdough Winter Veggie Frittata offers a delightful and healthy way to enjoy your vegetables, whether you’re looking for a satisfying brunch or a quick weeknight dinner. It’s a versatile dish that comes together with minimal fuss, making it a perfect addition to any busy family’s meal rotation.
Packed with wholesome ingredients and bursting with flavor, this frittata is designed to be both nourishing and incredibly easy to prepare. You’ll love how simple it is to transform everyday winter vegetables into a comforting and delicious meal that everyone will enjoy.
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
- Questions People Always Ask Before Making This Recipe
Sourdough Winter Veggie Frittata
- Total Time: 25-30 minutes
- Yield: 6 servings 1x
Description
This Sourdough Winter Veggie Frittata offers a delightful and healthy way to enjoy your vegetables, whether you’re looking for a satisfying brunch or a quick weeknight dinner. It’s a versatile dish that comes together with minimal fuss, making it a perfect addition to any busy family’s meal rotation. Packed with wholesome ingredients and bursting with flavor, this frittata is designed to be both nourishing and incredibly easy to prepare. You’ll love how simple it is to transform everyday winter vegetables into a comforting and delicious meal that everyone will enjoy.
Ingredients
Instructions
1. Preheat your oven to 375 F (190 C). Heat the olive oil in an oven-safe 10-inch non-stick skillet over medium heat. Add the chopped broccoli, cauliflower, diced yellow onion, and shredded carrots. Saute for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
2. Stir in the minced garlic and chopped red bell pepper. Cook for another 2-3 minutes until the garlic is fragrant and the bell pepper is slightly tender-crisp. Remove the skillet from the heat and spread the vegetables evenly across the bottom.
3. In a medium bowl, whisk together the large eggs, milk, salt, and black pepper until well combined and slightly frothy.
4. Gently fold the crumbled sourdough bread into the egg mixture. The bread will absorb some of the liquid, adding a wonderful texture to the frittata.
5. Pour the egg and sourdough mixture evenly over the sauteed vegetables in the skillet. Sprinkle the shredded cheddar cheese over the top of the frittata.
6. Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is puffed, golden brown around the edges, and set in the center. A knife inserted into the center should come out clean.
7. Carefully remove the skillet from the oven. Let the frittata rest for 5 minutes before slicing and serving. This allows it to set completely and makes for cleaner slices.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: main dish
- Method: baked
- Cuisine: american
Nutrition
- Serving Size: 1 slice
Keywords: frittata, sourdough, vegetable, brunch, dinner, easy, healthy, winter, meal prep, vegetarian
What You’ll Love About This Quick And Easy Recipe
This recipe is a true winner for anyone seeking a wholesome, flavorful meal without spending hours in the kitchen. It’s perfect for busy parents who need a nutritious dinner on the table fast, or for those who want a substantial and healthy brunch option. The beauty of this Sourdough Winter Veggie Frittata lies in its simplicity and adaptability. It’s an excellent way to use up those winter vegetables lingering in your fridge, transforming them into a savory, egg-based dish that feels both comforting and light. Serve it as a warm vegetable brunch with a side salad, or pair it with some crusty bread for a complete and easy weeknight dinner. It’s also fantastic for meal prepping, as it reheats beautifully, providing delicious leftovers for lunches throughout the week.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients for this frittata is straightforward, focusing on fresh, accessible items that deliver big on flavor and nutrition. You’ll find most of these staples readily available at any grocery store, making your shopping trip quick and efficient.
INGREDIENTS:
- 1 tablespoon olive oil
- 1 cup chopped broccoli florets
- 1 cup chopped cauliflower florets
- 1/2 cup diced yellow onion
- 2 cloves garlic, minced
- 1/2 cup shredded carrots
- 1/4 cup chopped red bell pepper
- 8 large eggs
- 1/4 cup milk (dairy or non-dairy)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled sourdough bread (stale is fine)
- 1/4 cup shredded cheddar cheese (or your favorite cheese)
For simple substitutions, feel free to swap out the broccoli and cauliflower for other sturdy winter vegetables like Brussels sprouts (halved), kale (chopped), or spinach (wilted). If you don’t have yellow onion, a red onion or even shallots would work well. Any type of milk can be used, from whole milk to almond or oat milk, depending on your dietary preferences. As for the cheese, Monterey Jack, Gruyere, or even a sprinkle of Parmesan would be delicious alternatives to cheddar. The sourdough bread adds a nice texture and subtle tang, but any crusty bread can be used if sourdough isn’t available. Just make sure it’s a bit stale to absorb the egg mixture without becoming soggy.
Time Needed From Start To Finish
This frittata is designed for efficiency, delivering a delicious meal in under 30 minutes.
- Preparation Time: 10 minutes
- Cooking Time: 15-20 minutes
- Total Time: 25-30 minutes
How To Make It Step By Step With Visual Cues
Creating this Sourdough Winter Veggie Frittata is a simple process that yields impressive results. Follow these steps for a perfectly cooked and flavorful dish.
- Preheat and Sauté Vegetables: Preheat your oven to 375°F (190°C). Heat the olive oil in an oven-safe 10-inch non-stick skillet over medium heat. Add the chopped broccoli, cauliflower, diced yellow onion, and shredded carrots. Sauté for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
- Add Garlic and Bell Pepper: Stir in the minced garlic and chopped red bell pepper. Cook for another 2-3 minutes until the garlic is fragrant and the bell pepper is slightly tender-crisp. Remove the skillet from the heat and spread the vegetables evenly across the bottom.
- Whisk the Egg Mixture: In a medium bowl, whisk together the large eggs, milk, salt, and black pepper until well combined and slightly frothy.
- Incorporate Sourdough Bread: Gently fold the crumbled sourdough bread into the egg mixture. The bread will absorb some of the liquid, adding a wonderful texture to the frittata.
- Pour and Top with Cheese: Pour the egg and sourdough mixture evenly over the sautéed vegetables in the skillet. Sprinkle the shredded cheddar cheese over the top of the frittata.
- Bake Until Set: Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is puffed, golden brown around the edges, and set in the center. A knife inserted into the center should come out clean.
- Rest and Serve: Carefully remove the skillet from the oven. Let the frittata rest for 5 minutes before slicing and serving. This allows it to set completely and makes for cleaner slices.
Easy Variations And Serving Ideas That Fit Real Life
This Sourdough Winter Veggie Frittata is incredibly versatile, making it easy to adapt for different tastes and occasions. For a kid-friendly twist, you can finely chop the vegetables or use milder options like sweet potato or zucchini. A sprinkle of mild cheese like mozzarella can also make it more appealing to younger palates.
To vary the flavors, consider adding a pinch of dried herbs like thyme or oregano to the egg mixture. For a bit of heat, a dash of red pepper flakes would be a welcome addition. If you’re serving this for a party or buffet, you can bake it in a larger oven-safe dish and cut it into smaller squares for easy grabbing. Optional toppings can elevate the experience: a dollop of sour cream or Greek yogurt, a sprinkle of fresh chives or parsley, or a drizzle of your favorite hot sauce. Serve it alongside a simple green salad with a light vinaigrette for a complete meal, or with some fresh fruit for a delightful brunch spread.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have small pitfalls. Here are some common mistakes to watch out for when making your frittata, and how to easily avoid them.
One frequent issue is overcooking the vegetables before adding the eggs. If your vegetables are too soft and mushy, they won’t have a pleasant texture in the final frittata. Sauté them until they are just tender-crisp, as they will continue to cook in the oven. Another common slip-up is not preheating the oven properly. A hot oven ensures the frittata cooks evenly and sets quickly. If the oven isn’t hot enough, the frittata might take too long to cook, leading to a dry texture.
Using a skillet that isn’t oven-safe is a critical error. Always double-check that your skillet can go from stovetop to oven to prevent damage to your cookware or oven. Finally, not letting the frittata rest after baking can lead to it falling apart when you try to slice it. Giving it a few minutes to cool and set allows the egg proteins to firm up, resulting in clean, beautiful slices.
How To Store It And Make It Ahead Without Ruining Texture
This Sourdough Winter Veggie Frittata is excellent for meal prep and stores wonderfully, making your week a little easier.
To store leftovers, allow the frittata to cool completely to room temperature. Then, transfer it to an airtight container. It will keep well in the refrigerator for up to 3-4 days. For best results, you can slice it into individual portions before storing, which makes grabbing a quick meal even more convenient.
When it comes to reheating, you have a few options. For a quick reheat, individual slices can be warmed in the microwave for 30-60 seconds, or until heated through. Be careful not to overcook, as this can make the eggs rubbery. For a crispier texture, especially if you want to revive the sourdough bread, reheat slices in a toaster oven or a regular oven at 300°F (150°C) for about 10-15 minutes, or until warmed through.
If you want to make the frittata ahead of time, you can prepare it entirely, bake it, and then cool and store it as described above. It tastes just as good, if not better, the next day. This makes it a fantastic option for a make-ahead brunch or for preparing healthy lunches in advance.
Questions People Always Ask Before Making This Recipe
Here are some common questions that often come up when preparing a frittata, along with helpful answers.
Can I use different vegetables? Absolutely! This recipe is very adaptable. Feel free to use any sturdy winter vegetables you have on hand, such as spinach, kale, mushrooms, or even diced sweet potatoes. Just be sure to cook denser vegetables until tender before adding the eggs.
What if I don’t have sourdough bread? No problem! Any crusty bread that’s a day or two old will work well. The key is to use bread that can absorb some
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.
