Vegetable Frittata (Printable)

Colorful oven-baked dish with seasonal vegetables, eggs, and creamy cheese. Ready in 40 minutes for any meal.

# What You Need:

→ Vegetables

01 - 1 cup broccoli florets, chopped
02 - 1 red bell pepper, diced
03 - 1 small zucchini, sliced
04 - 1/2 cup cherry tomatoes, halved
05 - 1 small red onion, thinly sliced

→ Eggs & Dairy

06 - 6 large eggs
07 - 1/4 cup whole milk or dairy-free alternative
08 - 1 cup shredded cheddar cheese or feta/goat cheese

→ Herbs & Seasoning

09 - 2 tablespoons fresh parsley, chopped or 1 teaspoon dried
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon dried oregano

→ Oil

13 - 2 tablespoons olive oil

# Directions:

01 - Preheat oven to 375°F.
02 - Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add broccoli, bell pepper, zucchini, and onion. Sauté for 4 to 5 minutes until softened.
03 - Stir in cherry tomatoes and cook for 1 additional minute.
04 - In a large bowl, whisk together eggs, milk, salt, pepper, oregano, and parsley until well combined.
05 - Pour the egg mixture evenly over the sautéed vegetables in the skillet. Sprinkle cheese evenly over the top.
06 - Cook on the stovetop for 2 to 3 minutes until the edges begin to set.
07 - Transfer skillet to the oven and bake for 15 to 18 minutes, or until the center is set and slightly golden.
08 - Allow to cool for 5 minutes before slicing. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It's a one-pan wonder that works for breakfast, lunch, or a lazy dinner without apology.
  • You can raid your vegetable drawer and use whatever's about to turn soft, making it endlessly adaptable.
  • The whole thing comes together in under an hour, and you get to pretend you're more organized than you actually are.
02 -
  • Don't skip the stovetop cooking before the oven, because that jumpstart prevents the bottom from becoming rubbery while the center stays custardy.
  • Use an oven-safe skillet with a metal handle, because discovering your plastic handle partway through baking is a lesson you only need once.
  • The frittata keeps cooking after you pull it out, so err on the side of slightly underbaked rather than overdone, because you can't fix rubber eggs.
03 -
  • Let your eggs sit out for fifteen minutes before cracking them, because room temperature eggs cook more evenly than cold ones and create a silkier texture.
  • Don't overcrowd the skillet with vegetables, because too much liquid releases from them and makes your frittata watery instead of custard-like and set.
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