Veggie Frittata: loads of caramelized sweet onions, asparagus, baked with parmesan and swiss cheeses in a savory egg-sour cream filling. For a true veggied-up frittata, an optional addition of sauteed spinach, artichoke hearts, and sundried tomatoes hit all the right notes. This frittata is a fan favorite for any brunch, lunch, linner, dinner, and even breakfast. This luscious filling is baked in a tender flaky sour cream crust to boot.
The vegetables are easily catered to specific tastes. I like the addition of sundried tomatoes and artichoke hearts. Sometimes I will add sauteed bok choy instead of asparagus, or replace the spinach with kale. The only constant ingredients are the caramelized sweet onions, the egg-sour cream filling, and cheeses.
The original recipe called for sweet onions only! Yep, onions. A very good friend, who lives in Israel, made this for me over 25 years ago, and then she graciously gave me the recipe. I felt like royalty and I was in love at first bite. Once in a while I make it with just the caramelized sweet onions, but I do love the veggie additions.
Veggie Filling
Caramelized Sweet Onions: 3 cups chopped. If you do not have sweet onions, you can add 1 teaspoon sugar to onions during the cooking/caramelizing process.
Asparagus: About half a bunch (10 stalks, approximately). These are pan roasted by themselves in skillet, as asparagus cooks pretty darn quickly.
Spinach: Optional. I used frozen, thawed, water squeezed out (10 oz package), and re-chopped. (Package says “chopped,” I think they’re lying.) See notes in recipe for substitutions.
Artichoke Hearts: Optional. Chopped.
Sundried Tomatoes: Optional. I am a tomato fiend. Just snip or chop them up.
Pictured above: pan roasted asparagus, caramelized onions, spinach, cheeses, and sour cream mixed with the egg. Below is with the addition of artichoke hearts and sundried tomatoes.
Spread the lovely savory filling into the prepared pie shell. Now, sometimes I don’t have enough sour cream in the fridge to make the crust AND the filling, so I frequently use my English Wig crust, and even Grandma’s Pie crust is delish.
Bake for 45 to 50 minutes at 360 F, (This is not a misprint, 360 F); 350 is too cool, 375 is too hot.) Let the frittata cool about 15 to 20 minutes and serve warm. And, this holds up well if it needs to be made a couple of days in advance and stored covered in plastic wrap in the fridge. To warm it up, remove plastic wrap and place in oven at 325 F for about 20 to 30 minutes.
The frittata is easy to double and make two at one time. If saving one, let cool completely, cover tightly in plastic wrap, and store in freezer up to 4 months. (Air is the enemy in the freezer.)
Now I’m hungry; I think I only have one slice left in my fridge. I must hurry before someone else claims it as theirs.
No, if we could just activate Taste-o-Vision. Happy Baking Pie Peeps!
You wrote it correctly. I read it wrong. My apologies.
My bad. I thought it made 2 crusts. It just makes one crust. When I reread the directions it says I can double it. My mistake in reading at 6am. Jeffrey
Oh Jeffrey! Let me check that I didn’t make a mistake and say “two” somewhere. And yes, the crust is amazing, I love it.
This recipe sounds amazing. Your crust recipe will make 2 pie crusts. I am limited on freezer space. Instead of making two separate pies, can I freeze half of the dough for a future pie instead of freezing a whole pie? Thank you. Jeffrey