At Captiva Art Cafe on Captiva Island, Florida, chef Matthew Mitchell offers imaginative pasta and egg dishes as his meatless selections. We reduced the yolks in his frittata, but all the wonderful flavor is still there. Mitchell accompanies the frittata with toasted focaccia.
Ingredients
Serves 4
Step 1
Preheat broiler. Heat olive oil in 10-inch-diameter nonstick skillet over medium-high heat. Add onion and bell pepper; sauté until golden, about 8 minutes. Add zucchini; sauté until tender, about 5 minutes. Add spinach; stir until wilted, about 1 minute. Season with salt and pepper.
Step 2
搅拌鸡蛋,蛋清,盐和胡椒在媒介bowl to blend. Pour egg mixture over hot vegetables in skillet; stir gently to combine. Reduce heat to medium-low. Cook without stirring until eggs are set on bottom, about 5 minutes.
Step 3
Sprinkle cheese over frittata. Broil until cheese melts, about 2 minutes. Sprinkle with tomatoes and basil.
Nutrition Per Serving
How would you rate Vegetable Frittata With Asiago Cheese?
Leave a Review
Reviews (55)
Back to TopGreat vegetable frittata. Took previous suggestions and used feta instead of asiago. Next time I would up the amount to 2 oz.
jsbjk
Winnetka, IL
1/22/2019
Fresh and beautiful! A great, light wake-up dish for a Saturday morning. I could have consumed the whole pan easily. Would be really nice with some feta on top for an extra salty punch.
madjean
Ottawa, ON
12/15/2018
Comes together quickly and makes for a nice light breakfast or brunch. I might add mushrooms next time as I thought it was a little lacking in umami. I did not separate any eggs, just used 6 whole. Great base recipe to make as is or substitute different vegetables as you please.
lschmidt
Portland, OR
3/11/2013
I am an alter-er. I tried this once as-written and it was simple and tasty. This morning, though, I wanted to make it again but (1) had no Asiago Cheese and (2) had no fresh basil. I used crumbled feta sprinkled on top and, instead of fresh herbs I added dried basil and a little oregano into the egg mix. Tremendous! Nice to have such a simple recipe that can work so many ways.
gok8go
Cambridge, MA
9/18/2011
Yum! Made this for my husband, who loved it. We left out the spinach (it didn't look so hot this morning) but upped the other veggies to make up for it. Will definitely make this again.
lmsmd
4/24/2010
Tasty frittata. Next time might add sauteed mushrooms. Agiago cheese on top gave it a wonderful flavor and it was pretty to look at too. I was afraid that the ratio of 3 whole eggs plus six eggs whites would lessen the taste but it was fine the way it was.
Anonymous
Lynbrook, NY
9/10/2009
Great recipe. Followed the recipe exactly and served for brunch. Everyone loved it, even the picky eaters!
crashdashner
12/23/2008
Turned out great! Def. will make this again. I did change a few things around....yellow pepper instead of red, parm. instead of asiago, and I added a chopped portobello mushroom. Actually ended up being pretty easy to make too!
aksco
12/16/2008
Great combination of flavors and the fresh chopped basil & tomato on top is perfect. I made this for Thanksgiving day brunch with sides of roasted red potatoes and fresh strawberries. It's yummy and also great leftover. Next time I will chop all the veges the night before.
cindyolen
Austin, TX
11/30/2008
tripled the recipe... prob would have been better if it wasnt overcooked. made it for a brunch, and most was gone. also i sauteed the veggies, then spread on a greased (w/ olive oil) 13x9 glass baking tray. puffed nicely. baked at 375... when egg had firmed (edges will firm first...wait till center starts to firm) sprinkled asiago cheese atop.
Anonymous
Los Angeles, CA
5/24/2008
This made a great light dinner. Will make it again!
cgarner9
Laguna Beach, CA
2/21/2008
This was delicious. I followed the recipe exactly as written and was thrilled with how it came out, particularly as a function of how much time it took to prepare. Made it for a brunch and everyone wanted seconds!
Anonymous
Washington DC
1/19/2008
I made this for weekend brunch. I used half-and-half like someone else suggested, and a bit of hot sauce. It was a hit with my veggie-loving friends.
trishnot30
NJ
1/10/2008
I thought it was ok. Nothing wow about it. Also too much spinach.
eastbay2
1/2/2008
Fantastic for ease of preparation and taste. I sub carrots for zucchini and let the tomatoes bake into the cheese and it is a keeper.
Anonymous
Coronado, CA
9/29/2007
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