Vegetable Frittata

A colorful, oven-baked egg dish packed with seasonal vegetables and creamy cheese. This vegetable frittata is a vibrant and nutritious meal that works perfectly for breakfast, brunch, or a light weeknight dinner.

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With its roots in Italian cuisine, the frittata is a versatile kitchen staple. This version combines the crunch of bell peppers and zucchini with the sweetness of cherry tomatoes, all held together by whisked eggs and a golden cheese crust.

Ingredients

• Vegetables: 1 cup broccoli florets (chopped), 1 red bell pepper (diced), 1 small zucchini (sliced), 1/2 cup cherry tomatoes (halved), 1 small red onion (thinly sliced).
• Eggs & Dairy: 6 large eggs, 1/4 cup whole milk or dairy-free alternative, 1 cup shredded cheddar cheese (or feta/goat cheese).
• Herbs & Seasoning: 2 tbsp fresh parsley (chopped), 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp dried oregano.
• Oil: 2 tbsp olive oil.

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Instructions

Step 1

Preheat oven to 375°F (190°C).

Step 2

Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add broccoli, bell pepper, zucchini, and onion. Sauté 4–5 minutes until softened.

Step 3

Stir in cherry tomatoes and cook 1 more minute.

Step 4

In a large bowl, whisk eggs, milk, salt, pepper, oregano, and parsley until well combined.

Step 5

Pour the egg mixture evenly over the sautéed vegetables in the skillet. Sprinkle cheese evenly over the top.

Step 6

Cook on the stovetop for 2–3 minutes until edges begin to set.

Step 7

Transfer skillet to the oven and bake 15–18 minutes, or until the center is set and slightly golden.

Step 8

Let cool for 5 minutes before slicing. Serve warm or at room temperature.

Zusatztipps für die Zubereitung

Using a 10-inch oven-safe skillet is essential for this recipe to ensure the transition from stove to oven is seamless. Ensure you whisk the eggs and milk thoroughly to incorporate air, which results in a lighter, fluffier frittata texture.

Varianten und Anpassungen

Feel free to swap in other seasonal vegetables like spinach, mushrooms, or asparagus. For a dairy-free version, use a plant-based milk alternative and either omit the cheese or use a vegan cheese substitute.

Serviervorschläge

Serve this dish with a crisp green salad or some warm, crusty bread. If you are serving this for dinner, a light Sauvignon Blanc makes an excellent wine pairing to complement the fresh vegetables.

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Enjoy this easy and colorful vegetable frittata as a nutritious centerpiece for your next meal.

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Recipe FAQs

→ Can I make this frittata ahead of time?

Yes, this dish stores beautifully in the refrigerator for 3-4 days. Slice and reheat individual portions in the microwave or enjoy cold.

→ What vegetables work best in frittatas?

Broccoli, bell peppers, zucchini, spinach, mushrooms, and asparagus all work wonderfully. Use whatever is seasonal or in your refrigerator.

→ How do I know when the frittata is done?

The center should be set with no jiggling, and the top should be lightly golden. A knife inserted in the center should come out clean.

→ Can I make this dairy-free?

Absolutely. Use plant-based milk and either omit the cheese or use your favorite vegan cheese alternative.

→ What should I serve with frittata?

A crisp green salad, crusty bread, or roasted potatoes make excellent sides. It's also delicious on its own for a lighter meal.