A light, savory frittata layered with sautéed courgette, onions, mushrooms, spinach and a little bit of broccoli is exactly the kind of dish that works for brunch, lunch, or a quick dinner. It tastes even better the next day. Its important what vegetables you use, how they are cooked, how much moisture they hold and how well they are seasoned. Done right, a good frittata is tender, not spongy, flavorful, not heavy and equally good hot, warm or cold @sarchakra
PREP TIME: 20 mins plus
COOK TIME: 25 mins plus resting
SERVES: 4
Ingredients
Vegetables
- Onion 1, medium, thinly sliced
- Courgette 1, medium, sliced
- Salt to taste
- Black pepper 1 tsp
- Portabella mushrooms 1 cup, thinly sliced
- Garlic 3 cloves, minced, divided
- Paprika ½ tsp
- Fresh spinach 2 cups
- Grated broccoli florets ½ cup
Egg base
- Eggs 3, large
- Milk ½ cup
- Grated cheddar 1 cup
- Salt a pinch
- Pepper 1 tsp
- Chopped parsley 1 tbsp
Other ingredients
Olive oil for cooking as needed
Method
- Warm 1 tsp of oil in a pan over medium heat. Add the onions and cook until soft and translucent. Add the courgette, season with a pinch of salt and black pepper, and sauté until the courgette loses its raw bite but still holds its shape. Set aside.
- In the same pan, add 1 tsp of oil. Add the thinly sliced portabella mushrooms and let them sear without stirring for the first minute so they get color. Sprinkle in salt, pepper, 1 tsp minced garlic and paprika. Cook until the mushrooms release their moisture and turn glossy and fragrant. Remove and set aside.
- Add 1 tsp garlic to the pan, let it warm for a few seconds, then add the spinach. Season lightly with salt and pepper. Cook just until the leaves collapse and turn a deep green. Take it off the heat.
- Finely grate the broccoli florets and keep them ready. In a bowl, whisk together the eggs, milk, grated cheddar, chopped parsley, a pinch of salt and freshly cracked black pepper. Whisk until smooth and airy.
- Set the oven to 350°F. Transfer all the cooked vegetables and the grated broccoli to an oven-safe pan, spreading them evenly.
- Pour the egg mixture over the top. Sprinkle the cheddar on top.
- Cook in the oven at 350°F for 25 mins.
- Broil at 550°F for 1 minute. Keep a close eye on it. Place the pan one rack below the very top, not right up against the element.
- Start checking at 30 secs- the top can go from golden to burnt fast under broil. Leave the oven door slightly ajar if your oven allows (it prevents overheating and gives you more control). You’ll get a clean, even golden finish.
- Let the frittata sit for a couple of minutes before cutting into wedges. Serve warm or at room temperature.
Notes
Cooking the frittata at 350°F makes for a softer, more custardy texture. It is also a little more forgiving if you walk away. The top won’t brown as quickly, but the center cooks evenly.
If you are in a rush, you can bake the frittata at 375°F for 12-15 mins, or until the center is just set and the top is lightly golden. Do not over bake -you want it tender, not rubbery. 375°F for 12–15 mins will create a slightly firmer, more lifted frittata and the top gets a nicer golden tint.
The freshly grated broccoli adds freshness and a little texture to the frittata.
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