Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Simple French Vegetable Frittata
A classic French-style omelet loaded with roasted vegetables and creamy eggs. This one-pan dish is perfect for beginners and makes a delicious breakfast, lunch, or light dinner that's ready in under 30 minutes.
30 min
Easy
4 servings
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Taste Profile
Sweet3/10
Salty4/10
Sour0/10
Umami4/10
Spicy1/10
🥄 Texture
Tender, with soft, slightly creamy set eggs in the center and firmer, browned edges. The diced potatoes and carrots add a pleasant bite while wilted spinach and broccoli give occasional tender, leafy and slightly crisp contrasts.
👃 Aroma
Buttery and egg-forward with light vegetal notes from broccoli, spinach, and carrot; there's a subtle sweetness from browned potatoes. A hint of black pepper and toasted butter rounds out a warm, homey fragrance.
🍷 Pairs Well With
Crisp Sauvignon Blanc or a light, citrusy sparkling water; alternatively a dry rosé or a mild herbal tea like chamomile.
🥗 Side Dishes
Mixed green salad with a light vinaigrette, crusty baguette or toast, roasted cherry tomatoes, or a simple fruit salad for a fresh contrast.
Ingredients(8 items)
- 12 medium potatoes (diced into small cubes)
- 22 medium carrots (diced)
- 32 cups fresh broccoli florets (cut into small pieces)
- 48 eggs
- 51/4 cup milk
- 63 tablespoons butter
- 72 cups fresh spinach
- 8Salt and pepper to taste
Nutrition Information(per serving)
285
Calories
14g
Protein
22g
Carbs
16g
Fat
Instructions
- 1
Heat 2 tablespoons of butter in a large pan over medium heat. Add the diced potatoes and carrots, cooking for 8-10 minutes until they start to soften, stirring occasionally. Season with salt and pepper.
- 2
Add the broccoli florets to the pan and cook for another 3-4 minutes until the vegetables are tender. Stir in the fresh spinach and cook for 1 minute until it wilts.
- 3
While vegetables cook, crack 8 eggs into a bowl and whisk them together with the milk, salt, and pepper until well combined.
- 4
Push the cooked vegetables to the sides of the pan and add the remaining 1 tablespoon of butter to the center. Pour the egg mixture over the vegetables and gently stir to distribute them evenly.
- 5
Reduce heat to medium-low and cook for 5-7 minutes without stirring until the edges are set but the center is still slightly soft. You can cover the pan with a lid to help it cook faster. Once the top is mostly set, slide onto a plate and serve warm.
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