Vegetable Frittata

Brighten up your breakfast or dinner table with this colorful Vegetable Frittata. This Italian-inspired dish combines the freshness of seasonal vegetables with the richness of melted cheddar cheese, creating a hearty yet light meal that is perfect for any time of day.

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What makes a frittata so special is its versatility. By starting the process on the stovetop and finishing it in the oven, you achieve a perfectly set center and a beautiful golden top. It’s a one-pan wonder that looks as good as it tastes.

Ingredients

• 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
• 6 large eggs
• 1/4 cup whole milk (or dairy-free alternative)
• 1 cup shredded cheddar cheese (or feta/goat cheese)
• 2 tbsp fresh parsley, chopped (or 1 tsp dried)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried oregano
• 2 tbsp olive oil

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

For the fluffiest texture, ensure your eggs and milk are whisked thoroughly to incorporate air. Using a 10-inch oven-safe skillet is essential for transitioning from the stove to the oven seamlessly.

Varianten und Anpassungen

You can easily customize this dish by swapping in seasonal vegetables like spinach, mushrooms, or asparagus. For a dairy-free version, use a plant-based milk and omit the cheese or use a vegan alternative.

Serviervorschläge

Serve this frittata with a crisp green salad or crusty artisan bread. For a complete brunch experience, pair it with a light Sauvignon Blanc.

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Whether you enjoy it warm from the oven or at room temperature, this Vegetable Frittata is a delicious way to enjoy a garden's worth of produce in every bite.

Recipe FAQs

→ What vegetables work best in frittata?

Broccoli, bell peppers, zucchini, cherry tomatoes, spinach, mushrooms, and asparagus all work beautifully. The key is to sauté harder vegetables first until softened, then add quicker-cooking vegetables like tomatoes near the end.

→ Can I make this dairy-free?

Yes. Use plant-based milk instead of regular milk, and either omit the cheese entirely or substitute with your favorite vegan cheese alternative. The frittata will still set properly and taste delicious.

→ How do I know when the frittata is done?

The edges should be set and slightly golden, while the center should feel firm but still have a slight jiggle when you gently shake the pan. A knife inserted in the center should come out clean, not runny.

→ Can I prepare this ahead of time?

Absolutely. Frittata tastes excellent at room temperature and actually benefits from resting. You can make it up to a day in advance and serve it cold or gently reheated. It's perfect for meal prep and brunch entertaining.

→ What size skillet should I use?

A 10-inch oven-safe skillet is ideal for this quantity of ingredients. If you use a larger pan, the frittata will be thinner and cook faster. A smaller pan will make it thicker, requiring additional baking time.

→ Can I freeze leftover frittata?

Yes, frittata freezes well. Cut it into individual portions, wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently in the oven or microwave.