Vegetable Frittata

There's something wonderfully forgiving about a frittata—it's the dish I turn to when the farmer's market haul is sitting on my counter and I'm not quite sure what to do with it all. One Saturday morning, with a fridge full of vegetables and a craving for something that felt both impressive and effortless, I threw together whatever I had: broccoli, bell peppers, zucchini, some cherry tomatoes that were starting to wrinkle. The whole thing came together in less than an hour, and my partner kept circling the kitchen asking when it would be ready. That's when I knew this recipe was a keeper.

I made this for a brunch gathering last spring when everyone arrived hungrier than expected, and I realized I'd vastly underestimated how many people I'd invited. The frittata came out of the oven golden and puffy, and watching people go back for seconds—or thirds—while standing around the kitchen island felt like the best kind of victory. It became the recipe I'd text friends when they asked for something simple but special.

Ingredients

• Broccoli florets: These hold their shape beautifully and add a subtle earthiness that grounds the whole dish; don't chop them too fine or they'll disappear into the eggs.
• Red bell pepper: The slight sweetness balances the savory notes, and the color makes the finished frittata irresistible.
• Zucchini: Slice it thin so it softens completely and releases its moisture into the eggs without making everything watery.
• Cherry tomatoes: These burst as they cook, creating little pockets of bright flavor throughout; halving them prevents them from rolling everywhere.
• Red onion: Thinly sliced, it mellows during the sauté and adds a gentle sharpness that ties everything together.
• Large eggs: Use the freshest eggs you can find—they whip up more voluminously and create a fluffier, more tender frittata.
• Whole milk: This keeps the eggs creamy and prevents them from becoming rubbery, but any dairy-free milk works just as well.
• Shredded cheddar cheese: Sharp cheddar gives the best flavor, though feta or goat cheese brings an entirely different personality to the dish.
• Fresh parsley: Adds a final note of brightness; sprinkle some on top just before serving for that garden-fresh taste.
• Olive oil: Use a good quality oil—it's one of the few ingredients you actually taste directly.

Instructions

Get your oven ready:

Set it to 375°F (190°C) so it's hot and waiting; an oven-safe skillet is non-negotiable here, so make sure yours has a metal handle before you start.

Sauté your vegetables:

Heat olive oil in your skillet over medium heat and add the broccoli, bell pepper, zucchini, and onion—you're looking for them to soften and release their flavors, about 4 to 5 minutes. The kitchen will start smelling incredible, and you'll be tempted to eat the vegetables straight from the pan, which is completely fair.

Add the tomatoes:

Stir in the cherry tomatoes and give everything a minute together to warm through and let them just barely begin to release their juices.

Whisk your egg base:

In a large bowl, crack the eggs and whisk them together with milk, salt, pepper, oregano, and parsley until they're pale and well combined, with no streaks of white remaining. This is where patience pays off—a well-whisked mixture creates a more tender, uniform texture throughout.

Combine and finish the stovetop:

Pour the egg mixture gently over the vegetables, making sure it flows into every corner of the skillet, then scatter the cheese evenly across the top. Let it cook on the stovetop for 2 to 3 minutes, just until the very edges start to set and the center still jiggles when you give the pan a gentle shake.

Bake until golden:

Slide the whole skillet into your preheated oven and let it bake for 15 to 18 minutes, until the center is just set and the top is starting to turn a light golden brown. You'll know it's done when a knife inserted in the center comes out clean and there's no liquid egg remaining.

Rest and serve:

Pull it from the oven and let it cool for 5 minutes—this lets the eggs set completely and makes slicing infinitely easier. Serve warm, at room temperature, or even chilled the next day.

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There was a Tuesday evening when my daughter asked if we could cook something together, and this frittata turned into our little kitchen project. She chopped the vegetables with the kind of focused concentration only a child can muster, and when we pulled it from the oven, she beamed like she'd just created a masterpiece. That's when I realized this dish isn't just food—it's an easy way to make someone feel like they've accomplished something real.

Seasonal Swaps That Keep Things Fresh

One of the beautiful secrets about frittatas is their flexibility—they're genuinely at their best when you're working with what's in season and what your market is practically giving away. In winter, swap in diced mushrooms, sautéed spinach, and caramelized onions for a deeper, more earthy flavor profile. Spring calls for asparagus, fresh herbs, and tender green peas, while summer is all about zucchini, tomatoes, and basil. Fall begs for roasted root vegetables and crispy sage, and every version tastes like you've been planning it all along.

Cheese and Dairy Decisions

I've learned that the cheese you choose completely changes the personality of this dish, and that's not a bad thing—it's an invitation to experiment. Shredded cheddar is classic and reliable, feta brings a tanginess that plays beautifully with vegetables, and goat cheese creates something almost luxurious without any extra effort. If you're dairy-free, nutritional yeast stirred into the eggs gives a savory depth, and there are plant-based cheeses now that actually melt and behave like the real thing.

Serving Suggestions and Storage Tips

A warm slice with a simple green salad and crusty bread is classic for a reason, but this frittata is equally at home on a picnic blanket, packed into a lunchbox, or eaten straight from the fridge at midnight when you're standing in front of the open door. Store leftovers in an airtight container in the refrigerator for up to three days, and reheat gently in a low oven or eat cold—honestly, the cold version is sometimes better because the flavors have had time to meld.

• Serve with a crisp white wine like Sauvignon Blanc to echo the fresh vegetable flavors.
• A squeeze of fresh lemon juice on each slice brightens everything right before you eat it.
• Leftover frittata makes an unexpectedly perfect sandwich filling when layered between good bread.

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This frittata has become the recipe I reach for when I want to feed people well without fussing, and it never disappoints. There's something deeply satisfying about pulling a golden, vegetable-studded egg cake from the oven and knowing you've made something that nourishes both the body and the spirit.

Recipe Questions

→ Can I make vegetable frittata ahead of time?

Yes, frittata reheats beautifully. Store in the refrigerator for up to 3 days and reheat in the microwave or oven at 350°F until warmed through.

→ What vegetables work best in frittata?

Broccoli, bell peppers, zucchini, cherry tomatoes, onions, spinach, mushrooms, and asparagus all work wonderfully. Use whatever seasonal vegetables you have on hand.

→ How do I know when the frittata is done?

The frittata is ready when the center is set and no longer jiggles, and the top is slightly golden. A knife inserted in the center should come out clean.

→ Can I make this dairy-free?

Absolutely. Replace whole milk with almond, oat, or soy milk, and either omit the cheese or use a vegan cheese alternative.

→ What size skillet do I need?

A 10-inch oven-safe skillet works perfectly. This size allows the frittata to cook evenly without being too thick or too thin.