Vegetable Frittata with Creamy Dill Sauce

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Whip up a delightful and hearty vegetable frittata filled with the goodness of cauliflower, broccoli, and a medley of colorful veggies. This dish is seasoned with a hint of curry and baked to perfection, creating a savory meal that’s perfect for any time of day. Paired with a creamy dill sauce that combines Greek yogurt, mayonnaise, and garlic, it adds a refreshing touch to the rich flavors of the frittata. Let’s get started on this nutritious and flavorful dish that’s sure to become a new favorite.

Ingredients for Frittata:

  • 1 lb cauliflower, cut into small florets
  • 0.7 lb broccoli, cut into small florets
  • Salt, to taste
  • Black pepper, to taste
  • Curry powder, to taste
  • Olive oil, for cooking
  • 2 tablespoons milk
  • 1 onion, chopped
  • 1 carrot, diced
  • 2 bell peppers (any color), diced
  • 0.5 lb cherry tomatoes, halved
  • 5 large eggs
  • 6.9 oz heavy cream
  • 3/4 cup + 1 tablespoon flour
  • Parsley, finely chopped, for garnish
  • 1/4 cup grated cheese (any variety)

Ingredients for Sauce:

  • 2 tablespoons Greek yogurt
  • 1 tablespoon mayonnaise
  • 2 cloves garlic, minced
  • Chopped dill, to taste
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Instructions:

  1. Preheat the Oven: Start by heating your oven to 375°F (190°C). Prepare a large baking dish by lightly greasing it with olive oil.
  2. Prepare the Vegetables: In a large bowl, toss the cauliflower and broccoli florets with olive oil, salt, pepper, and curry powder until evenly coated. Spread them on a baking sheet and roast in the preheated oven for about 15-20 minutes, or until they’re tender and slightly browned.
  3. Sauté Additional Veggies: While the florets are roasting, heat a bit more olive oil in a pan over medium heat. Sauté the chopped onion, diced carrot, and bell peppers until they’re soft and fragrant. Add the cherry tomato halves and cook for another couple of minutes. Set aside.
  4. Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs, heavy cream, and milk. Season with a bit more salt, pepper, and curry powder. Gradually sift in the flour, whisking continuously to avoid lumps.
  5. Combine: Add the roasted cauliflower and broccoli to the sautéed vegetables in the pan, mixing gently. Spread this vegetable mixture evenly in the prepared baking dish. Pour the egg mixture over the vegetables, ensuring even coverage. Sprinkle with grated cheese.
  6. Bake: Place the dish in the oven and bake for 25-30 minutes, or until the frittata is set and the top is golden brown.
  7. Make the Sauce: While the frittata is baking, prepare the sauce by combining Greek yogurt, mayonnaise, minced garlic, and chopped dill in a small bowl. Mix well until smooth.
  8. Serve: Once baked, let the frittata cool slightly, then cut into portions. Garnish with finely chopped parsley and serve with the creamy dill sauce on the side.

Tips:

  • Feel free to swap out any of the vegetables based on what you have available or prefer.
  • For a lighter version, you can substitute the heavy cream with more milk or a milk alternative.

Enjoy your homemade vegetable frittata with creamy dill sauce, a dish that’s not only bursting with flavor but also packed with nutrients. It’s a versatile meal that can be enjoyed at breakfast, brunch, or dinner.

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