Vegetable Frittata (Print Version)

Colorful oven-baked egg dish with seasonal vegetables and creamy cheese, ready in 40 minutes.

# Components:

→ 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

# Preparation Steps:

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 4–5 minutes until softened.
03 - Stir in cherry tomatoes and cook 1 more minute.
04 - In a large bowl, whisk 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 2–3 minutes until edges begin to set.
07 - Transfer skillet to the oven and bake 15–18 minutes, or until the center is set and slightly golden.
08 - Let cool for 5 minutes before slicing. Serve warm or at room temperature.

# Expert Advice:

01 -
  • You can use whatever vegetables are languishing in your crisper drawer, making it perfect for reducing food waste while eating well
  • The leftovers somehow taste even better the next morning, either cold or quickly warmed in the microwave
  • It looks impressive served straight from the skillet but takes about twenty minutes of active work
02 -
  • Dont skip the stovetop step, or your vegetables will be undercooked and the bottom will be pale and soggy
  • Letting it rest before slicing is crucial, otherwise the eggs will be slightly runny in the center
  • A 10-inch skillet is ideal, anything larger and the frittata will be too thin, smaller and it won't cook through
03 -
  • Use a skillet without a plastic handle, or wrap the handle in foil before it goes into the oven
  • Add the cheese toward the end of baking if you want it more melted and gooey rather than browned and crisp
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