“`html
Snowflakes falling outside, the oven warming the kitchen, and the scent of garlic and thyme in the air—this cozy Winter Vegetable Frittata is basically a hug on a plate. It’s the kind of dish I keep on repeat when weeknights get busy but I still want something comforting and nourishing. And the best part? It’s endlessly flexible, so you can tuck in those veggie odds and ends hanging out in your fridge before their next chapter becomes compost. Let’s whip this one up together!
Why You’ll Love This Recipe
Back in my personal chef days, I made frittatas weekly—they checked all the boxes: hearty, healthy, and easy to elevate with little flourishes like goat cheese or herby garnishes. This one’s a wintertime favorite, brimming with good-for-you greens and caramelized veggies for max flavor with minimal effort.
- Deliciously cozy: Perfectly warmed and filling without being heavy.
- Super adaptable: Use whatever winter veggies you’ve got!
- Perfect make-ahead: Great warm, room temp, or next day.
- One-skillet wonder: Minimal dishes, maximum flavor.
Ingredients Breakdown
Essentials
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small leek, white and light green parts sliced
- 1 small yellow onion, diced
- 2 cups cremini mushrooms, sliced
- 2 cups torn kale leaves (or sub spinach, chard, arugula)
- 1 cup cauliflower florets, chopped small (optional but lovely)
- 2 cloves garlic, minced
- 4 oz goat cheese, crumbled (plus extra for topping, optional)
- 8 large eggs
- 1/4 cup heavy cream or whole milk
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
- 1/2 teaspoon kosher salt (plus more to taste)
- 1/4 teaspoon black pepper
- Pinch red pepper flakes (optional)
Pro Tips
- Leeks: Soak sliced leeks in water to remove any hidden grit—those layers hide soil like pros!
- Cheese swap: Try feta, gruyère, or even sharp cheddar if goat cheese isn’t your fave.
- Greens: Don’t have kale? Chopped spinach or swiss chard work beautifully here too.
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C). If your skillet isn’t oven-safe, grease a baking dish for later use.
- Heat olive oil and butter in a 10-inch oven-safe skillet over medium heat. Add leeks and diced onion; sauté for 4–5 minutes until soft and translucent.
- Push veggies to the side; add mushrooms to the center of the pan and cook 5–6 minutes, stirring occasionally, until browned and their moisture has evaporated.
- Add garlic and stir for 30 seconds, followed by cauliflower and kale. Cook an additional 2–3 minutes until greens are wilted and cauliflower just tender. Season with thyme, salt, black pepper, and pepper flakes if using.
- Meanwhile, whisk eggs with cream, salt, and pepper. Pour this over the veggie mixture and gently shake the pan to distribute evenly. Crumble goat cheese on top.
- Transfer skillet to the oven and bake 18–22 minutes until set in the middle and edges are golden. For a deeper golden top, broil 1–2 minutes at the end—watch closely!
- Let rest for 5–10 minutes out of the oven before slicing into wedges. Top with fresh parsley or chives, lemon zest, and extra crumbles of goat cheese.
Chef’s Tips and Tricks
- Don’t overcook—eggs should just barely be set for a silky texture.
- Use room-temperature eggs—this helps the frittata bake more evenly.
- Want a dairy-free version? Use olive oil only and skip the cheese or swap in a plant-based option.
Recipe Variations and Serving Suggestions
- Meaty spin: Add diced pancetta, ham, or cook bacon along with the veggies.
- Sweet veggie bonus: Roasted butternut squash or sweet potato make it extra cozy.
- Serve it with: A citrusy arugula salad, sliced sourdough, or a dollop of harissa yogurt.
- Make it mini: Pour mixture into well-greased muffin tins for frittata bites—great for brunches!
FAQs
Can I use frozen vegetables?
Absolutely! Just be sure to thaw and drain them well to avoid excess moisture making the frittata watery.
How long do leftovers keep?
Store in an airtight container in the fridge up to 3 days. To reheat, microwave gently or warm in a covered skillet over low heat.
Can I make this dairy-free?
You can! Omit the goat cheese, use a splash of your favorite non-dairy milk, and sauté everything in olive oil. It’s still delicious.
Recipe Card
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
- 1 tbsp olive oil
- 1 tbsp butter
- 1 leek, sliced
- 1 small onion, diced
- 2 cups mushrooms, sliced
- 2 cups kale, torn
- 1 cup cauliflower, chopped
- 2 cloves garlic, minced
- 4 oz goat cheese, crumbled
- 8 large eggs
- 1/4 cup cream or milk
- 1/2 tsp dried thyme
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- Pinch red pepper flakes (optional)
Instructions:
- Preheat oven to 375°F (190°C).
- Sauté aromatics and vegetables in skillet.
- Add garlic, cauliflower, and kale; cook until tender and wilted.
- Whisk eggs with cream and seasonings, pour into pan.
- Top with goat cheese and bake until set, 18–22 minutes.
- Let rest, garnish, slice, and enjoy!
Nutrition: 220 calories per serving
If you try this Winter Vegetable Frittata, I’d love to hear how it turned out! Leave a comment below, snap a photo and tag @thekitchensaid on Instagram, or share it with a friend who could use a little cozy meal inspiration today. Let’s spread the kitchen joy!
“`
