Save My tiny apartment kitchen smelled like summer the first time I made this frittata, windows flung open to catch the morning breeze while broccoli florets sizzled in olive oil. I'd gathered vegetables from the farmers market without any real plan, just wanting something colorful and sustaining after a long week. The way the cheese bubbled up through the eggs as everything baked together felt like pure kitchen magic. Now it's my go-to when friends sleep over, because I can prep everything the night before and slide it into the oven while coffee brews.
Last autumn, my sister visited during a particularly chaotic week when unpacked boxes still lined the hallway. I threw this together with whatever vegetables I'd hastily grabbed from the store, and we ate it standing at the counter with paper plates, laughing about how grown-up life isn't always as pinterest-perfect as we'd imagined. That meal turned into a Sunday ritual, though we've graduated to actual chairs and proper plates.
Ingredients
- Broccoli florets: Chop them into bite-sized pieces so they cook evenly and distribute throughout every slice
- Red bell pepper: Adds natural sweetness and pops of bright color against the golden eggs
- Zucchini: Slice it thin so it softens nicely without becoming mushy or watery
- Cherry tomatoes: They burst slightly in the oven, creating little pockets of juicy brightness
- Red onion: Thin slices mellow out as they cook, adding subtle depth rather than harsh bite
- Eggs: Room temperature eggs whisk up fluffier, so let them sit out while you prep vegetables
- Whole milk: Creates a tender texture, though cream works if you want something extra rich
- Shredded cheese: Cheddar offers sharpness, but feta brings tangy complexity or goat cheese adds creaminess
- Fresh parsley: Adds brightness and color, though basil or chives work beautifully too
- Salt and pepper: Season generously since eggs absorb and mellow flavors as they cook
- Olive oil: Use a good quality one here since it carries the vegetable flavors forward
Instructions
- Warm the oven and skillet:
- Preheat to 375°F and let your oven-safe skillet heat up with the olive oil over medium heat while you chop everything
- Soften the vegetables:
- Add broccoli, bell pepper, zucchini, and onion to the hot pan, cooking about five minutes until they're tender-crisp and fragrant
- Add the tomatoes:
- Toss in cherry tomatoes for just a minute so they soften slightly without falling apart completely
- Whisk the eggs:
- Combine eggs, milk, salt, pepper, oregano, and parsley in a large bowl until the mixture is uniform and slightly frothy
- Combine everything:
- Pour the egg mixture over the vegetables and scatter cheese across the top, letting it settle into all the nooks and crannies
- Set the edges:
- Cook on the stovetop for a few minutes until you see the edges start to firm up and pull away from the pan slightly
- Bake until golden:
- Transfer to the oven and bake fifteen to eighteen minutes until the center is set and the top is lightly browned
- Rest before slicing:
- Let the frittata cool for five minutes so it sets properly and slices cleanly into wedges
Save This frittata has become synonymous with slow Sunday mornings in our house, when the only thing on the schedule is coffee and conversation. Something about slicing into those tender, vegetable-packed squares makes even a regular Tuesday feel like a small celebration worth savoring.
Making It Your Own
The beauty of a frittata is its flexibility, embracing whatever vegetables need using up or whatever herbs catch your eye at the market. I've learned that heartier vegetables like broccoli or potatoes benefit from that initial sauté, while tender greens like spinach can be added right before the eggs go in. Seasonal variations keep things interesting, with asparagus and peas in spring, tomatoes and basil in summer, or roasted squash and kale when the weather turns crisp.
Serving Suggestions
A frittata feels complete on its own, but a few accompaniments can elevate it from simple breakfast to brunch-worthy spread. I love serving it alongside a green salad dressed with something acidic to cut through the richness, or with warm crusty bread for soaking up any runny bits. For brunch parties, fresh fruit and maybe some crispy potatoes round out the table beautifully.
Make-Ahead Magic
One of the greatest gifts of this recipe is how well it accommodates busy schedules, whether you're planning for company or just stocking your fridge for the week ahead. You can sauté the vegetables and whisk the eggs up to a day in advance, storing them separately in the refrigerator until you're ready to combine and bake. The finished frittata keeps remarkably well, wrapped tightly and refrigerated for up to four days, tasting just as good warmed gently or eaten cold straight from the container.
- Cut leftovers into wedges and wrap individually for grab-and-go breakfasts all week
- Reheat in a low oven rather than the microwave to maintain that freshly baked texture
- Double the recipe and bake in a 13x9 inch pan if you're feeding a crowd or want extra for meal prep
Save There's something deeply comforting about a dish that's equally at home on a fancy brunch table as it is on a Tuesday night dinner plate, proving that good food doesn't need to be complicated to feel special.
Recipe FAQ
- → What vegetables work best in frittata?
Bell peppers, zucchini, broccoli, cherry tomatoes, onions, spinach, mushrooms, and asparagus all work wonderfully. Choose vegetables that cook at similar rates to ensure even texture.
- → Can I make frittata ahead of time?
Yes, frittata tastes great served warm, at room temperature, or even cold from the refrigerator. It keeps well for 2-3 days and makes excellent leftovers for quick meals.
- → How do I know when frittata is done?
The edges should be set and slightly golden, while the center should feel firm to the touch, not jiggly. A knife inserted in the middle should come out clean.
- → What cheese works best?
Sharp cheddar, feta, goat cheese, mozzarella, or gruyère all melt beautifully. Mix cheeses for added flavor complexity, or use dairy-free alternatives if needed.
- → Can I cook frittata entirely on stovetop?
While oven-baking gives the best texture, you can finish it on the stovetop covered with a lid over low heat. It may take longer to set completely in the center.
- → Is this dish freezer-friendly?
Cooked frittata freezes well for up to 2 months. Slice into portions, wrap tightly, and thaw overnight in the refrigerator before reheating gently.