Vegetable And Sour Cream Frittata Recipe

Name: Vegetable And Sour Cream Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 None large red pepper; 1 lb potatoes, peeled, thickly sliced; 14 oz butternut squash, peeled, thickly sliced; 1 2/3 cups baby spinach, shredded; 3.5 oz mozzarella, grated; 2 None scallions, finely chopped; 2/3 cup ricotta, crumbled; 6 None large eggs, at room temperature; 2 None egg whites; 1 cup sour cream; 2 tbsp oregano, chopped; 1 clove garlic, crushed

Servings: persons

1 None large red pepper
1 lb potatoes, peeled, thickly sliced
14 oz butternut squash, peeled, thickly sliced
1 2/3 cups baby spinach, shredded
3.5 oz mozzarella, grated
2 None scallions, finely chopped
2/3 cup ricotta, crumbled
6 None large eggs, at room temperature
2 None egg whites
1 cup sour cream
2 tbsp oregano, chopped
1 clove garlic, crushed

1
Preheat oven to 425u00b0F. Grease a deep 8 inch round cake pan. Line base and sides with parchment paper. Place pan on a baking sheet.
2
Place pepper on a separate baking sheet and roast 15 mins, until skin blisters. Remove from oven, place in a covered bowl and let stand 5 mins. Peel, remove seeds and thinly slice. Reduce oven temperature to 350u00b0F.
3
Meanwhile, place potato and squash in a steamer over a saucepan of simmering water. Cover and cook for 10-15 mins, until tender. Drain.
4
Arrange half each of pepper, potato and squash over base of pan. Top with half each of spinach, mozzarella, scallion and ricotta. Repeat layers, finishing with ricotta.
5
Whisk eggs, egg whites, sour cream, oregano and garlic in a large bowl and season to taste. Pour mixture over vegetables. Cover with foil and bake for 40 mins. Remove foil and return to the oven to bake for another 35-40 mins, until just set at center. Stand in pan for 1 hr or until cooled. Remove from pan, cut into wedges and serve.

1371

kcal

Calories

121

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 None large red pepper, 1 lb potatoes, peeled, thickly sliced, 14 oz butternut squash, peeled, thickly sliced, 1 2/3 cups baby spinach, shredded, and more.

Yes, Vegetable And Sour Cream Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable And Sour Cream Frittata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions