Crispy Vegetable Frittata

We’ve been friends with chef Peter Klein for more years than we care to count and consider ourselves lucky to have enjoyed many wonderful meals with him. When we asked if he would share a few recipes with us, we were delighted that he chose two that were inspirational for him during his earliest days of discovering his love of cooking.

This yummy Crispy Vegetable Fritatta is easy to prepare and a perfect choice for brunch with friends and family. This is a great recipe for cooks of all skill levels.


Crispy Vegetable Frittata

Prep Time: 15 mins
Cook Time: 5 mins
Yields: 6 - 8 servings


  • ½ cup heavy cream
  • 8 x-tra large whole eggs
  • ¾ cup grated parmigiano
  • ½ cup creamy goat cheese
  • 2 tbs unsalted butter
  • ½ cup medium-diced red bell pepper
  • ½ cup sliced cremini mushrooms
  • ¼ cup sliced scallion
  • ½ cup medium-diced carrot
  • 1 tbs kosher salt
  • 1 tsp fresh ground black pepper
  • 3 tbs olive oil
  • ½ tbs crushed sweet red chilies
  • ¼ cup coarsly chopped fresh basil or mint (or combination)


  1. Pre-heat oven to 450 degrees.
  2. Whisk together eggs, cream, salt and pepper in a large bowl – let stand.
  3. Dice & slice vegetables.
  4. Heat the butter and oil over medium heat in a large ovenable skillet (14” if you have one).
  5. Place mushrooms in the skillet - sauté for 1 minute (we didn’t show this in clip).
  6. Add remaining vegetables, a bit of salt and pepper and add the crushed sweet red pepper. Sauté for 1 to 2 minutes more.
  7. Add remaining vegetables, a bit of salt and pepper and add the crushed sweet red pepper. Sauté for 1 to 2 minutes more.
  8. Pour the egg mixture into skillet.
  9. Add the basil and/or mint and stir slightly.
  10. Sprinkle with the grated cheese.
  11. Sprinkle with the grated cheese.
  12. Add teaspoon dollops of the goat cheese around the frittata.
  13. Cook on stove top for about 3 minutes until the eggs begin to set.
  14. Place in the oven and cook for about 5-7 minutes.
  15. Let cool for 2 – 3 minutes.
  16. Transfer to a serving plate. To do this, place a plate over pan and invert frittata onto plate (frittata will be upside down). Quickly place another plate over frittata and invert once more so that frittata is right side up again.
  17. Garnish with chopped herbs and grated cheese.


New York City is Peter’s home as well as his “favorite city in the world,” yet he draws inspiration from travel to Europe and other parts of the world. He's been head chef at famed NYC restaurants such as China Grill and El Teddy's and was chef / owner of Chow Bar & Chino's. He's now consulting with Culinart. Peter has taught Culinary Arts at The New School, Institute of Culinary Education and De Gustibus Cooking School at Macy’s.

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