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Vegetable Frittata with Lemon Crema

Vegetable Frittata with Lemon Crema for Vibrant Flavor Bliss

A gluten-free Vegetable Frittata with Zesty Lemon Crema, combining colorful veggies and creamy eggs for a delightful brunch or dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 4 slices
Course: Breakfast
Cuisine: Gluten-Free
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Frittata
  • 2 tablespoons Extra Virgin Olive Oil Can substitute with any neutral oil for frying.
  • ½ cup Carrots, diced Any similar root vegetable can be used.
  • ½ cup Broccoli, diced Can substitute with spinach for a different flavor.
  • ½ cup Cauliflower, diced Substitute with bell peppers or another favorite veggie.
  • 1 medium Zucchini, sliced Can spiralize it for a decorative touch or replace with yellow squash.
  • 2 Scallions Regular onions can be a substitute.
  • 1 teaspoon Salt Adjust to taste, using low-sodium options if preferred.
  • 1 teaspoon Fresh Ground Pepper Black pepper is standard, white pepper can be substituted.
  • ¾ cup Shredded Cheddar Cheese Substitute with goat cheese or mozzarella for a different taste.
  • 8 Eggs Can use egg substitutes for a vegan option.
  • ¼ cup Milk Use dairy-free milk for a lactose-free version.
For the Lemon Crema
  • ¾ cup Sour Cream Greek yogurt can be a healthier substitute.
  • 1 Lemon Lime can be used as a substitute for a different flavor.

Equipment

  • Large mixing bowl
  • Sauté Pan
  • Oven

Method
 

Step-by-Step Instructions
  1. Prep the veggies by dicing the carrots, chopping the broccoli and cauliflower, and slicing the scallions and zucchini.
  2. In a mixing bowl, combine sour cream with lemon zest and juice, then season it with salt and pepper.
  3. Preheat your oven to 375°F (190°C).
  4. Heat olive oil in a sauté pan over medium heat. Add the carrots, broccoli, cauliflower, and scallions and sauté for about 5 minutes.
  5. In a large mixing bowl, whisk together eggs, milk, salt, and pepper.
  6. Pour the egg mixture evenly over the sautéed vegetables, layer the zucchini on top, and sprinkle remaining cheese.
  7. Transfer the pan to the oven and bake for about 20 minutes until set in the center and golden brown.
  8. Once baked, cool for a few minutes, slice, and serve with a dollop of Lemon Crema.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 8gProtein: 15gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 250mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

Ensure eggs are fully beaten for an even texture. Don’t rush the sautéing process for best flavors.

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