Save to Pinterest This Vegetable Frittata is a vibrant, Italian-inspired dish that brings the freshness of seasonal produce straight to your table. Perfectly balanced and easy to prepare, this oven-baked egg dish is packed with colorful vegetables and creamy cheese, making it an ideal choice for a nutritious breakfast, a leisurely brunch, or even a light weekday dinner.
Save to Pinterest What sets this frittata apart is the seamless transition from the stovetop to the oven. By sautéing the vegetables first in an oven-safe skillet, you lock in their natural sweetness before the eggs create a light, fluffy base that holds everything together beautifully.
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 (or 1 tsp dried)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried oregano
- Oil
- 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
To achieve the best results, ensure you use a 10-inch oven-safe skillet and a whisk to properly aerate the eggs in a mixing bowl before cooking. This ensures the frittata reaches its full, puffed potential while baking.
Varianten und Anpassungen
This recipe is highly adaptable; you can swap in seasonal vegetables like spinach, mushrooms, or asparagus. For a dairy-free version, use plant-based milk and either omit the cheese or use a vegan alternative.
Serviervorschläge
Serve this frittata with a crisp green salad or crusty bread for a complete meal. For a more formal brunch, it pairs beautifully with a light Sauvignon Blanc.
Save to Pinterest Whether you are serving a crowd or preparing a simple meal for your family, this Vegetable Frittata offers a delicious, nutrient-dense solution that never fails to impress. Enjoy every savory, cheese-topped bite!
Recipe FAQs
- → Can I make this frittata ahead of time?
Yes, this frittata reheats beautifully. Store in the refrigerator for up to 3 days and reheat in a 350°F oven for 10-15 minutes or microwave individual slices for 1-2 minutes.
- → What vegetables work best in frittatas?
Almost any vegetable works well. Try spinach, mushrooms, asparagus, kale, or bell peppers. Just sauté watery vegetables like zucchini or tomatoes first to prevent excess moisture.
- → Can I use a different type of cheese?
Absolutely. Feta, goat cheese, Swiss, Gruyère, or mozzarella all work wonderfully. The amount can be adjusted based on your preference for a lighter or richer dish.
- → Do I need an oven-safe skillet?
Yes, since this dish starts on the stovetop and finishes in the oven. Cast iron or stainless steel skillets work perfectly. If you don't have one, sauté vegetables in a regular pan, then transfer everything to a greased baking dish before adding the egg mixture.
- → 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 moist when gently touched. A knife inserted in the center should come out clean. If it jiggles like liquid, it needs more time.