It’s been a busy time for us lately, so we’ve been searching for some easy and tasty dinner recipes that we can whip up fairly quickly in the evenings. Lucky for us, we recently came across this frittata recipe in the New York Times and thought it looked like a simple and delicious vegetarian meal. We’ve actually made a frittata before, but that one relied on taking a meat-based dish and changing it around to be meat-free. Here we decided to cook a different version, one that uses some a few vegetables and extra cheese instead of veggie bacon. We liked what came out when we adapted this for ourselves, so here we’ll show you how to make this version.
You’ll need:
- Cream cheese
- 9 eggs
- Heavy cream
- Red pepper flakes
- Olive oil
- An onion
- A red bell pepper
- Garlic
- 2 jalapeños
- A 4-ounce jar of pimiento peppers
- 6 ounces of cheddar
- Dried chives
First, some prep: cut off 3 ounces of cream cheese and slice into small cubes, then stick these pieces into your freezer. Next, dice up your bell pepper, onion, jalapeños, pimiento peppers (saving the liquid they’re packed in) and 2 garlic cloves. In a 12-inch cast iron skillet, cook the bell pepper, onion, jalapeños and garlic over medium heat with a tablespoon of olive oil, until all these vegetables are softened but not browned.
Mix the pimientos into your pan, then take it off the heat. Spread the vegetables out across the pan, then shred your cheddar and scatter it over the veggies. Add your cream cheese cubes on top, then a sprinkling of dried chives.
Now whisk together your eggs with 1/3 cup of heavy cream, 1/4 cup of water, the liquid from the pimiento jar, a dash of red pepper flakes, and salt and pepper. Pour all this on top of your vegetables and cheese, then bake everything at 400°F for 13 to 15 minutes, until the eggs have baked and are no longer runny.
Let the frittata cool for a little bit, then slice it up …
… and serve!
All in all, this recipe is pretty quick for a weekday night dinner. Chopping the vegetables is what takes the most time, and after that it’s only a matter of sautéing them, then shredding some cheese, whisking the eggs, and baking everything together. What comes out of your oven is a nice egg-and-veggie dish that’s made rich with two different types of cheese. We had this for dinner, but it would be just as great for breakfast or brunch – or for leftovers, which we decided to pair with some bagels the next day. A quick meal that feeds you for more than one day – what’s not to love with this frittata?