Vegetable Frittata (Printable Version)

Colorful oven-baked egg dish with seasonal vegetables and cheddar cheese. Ready in 40 minutes, serves four.

# List of Ingredients:

→ 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
08 - 1 cup shredded cheddar cheese

→ Herbs & Seasoning

09 - 2 tablespoons fresh parsley, chopped
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon dried oregano

→ Oil

13 - 2 tablespoons olive oil

# How-To 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 red onion. Sauté for 4 to 5 minutes until vegetables are softened.
03 - Stir in cherry tomatoes and cook for 1 additional minute.
04 - In a large bowl, whisk together 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 to 3 minutes until the edges begin to set.
07 - Transfer skillet to the preheated oven and bake for 15 to 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 Suggestions:

01 -
  • It's a one-skillet wonder that looks like you've been in the kitchen for hours when really you've barely broken a sweat.
  • Works for any meal—breakfast, lunch, or a light dinner—and tastes just as good cold the next day as it does warm.
  • Seasonal vegetables mean you're never bored, and you can work with whatever's at its peak in your market.
02 -
  • Don't skip the stovetop cooking step before it goes into the oven—those 2 to 3 minutes ensure the bottom doesn't stay raw while the top cooks.
  • The frittata will continue cooking slightly as it rests, so pull it from the oven when the center is just barely set rather than fully firm, or you risk ending up with rubbery eggs.
03 -
  • Use an oven-safe skillet that distributes heat evenly so the bottom cooks at the same rate as the top—cast iron is absolutely ideal for this.
  • Resist the urge to stir once you've poured in the eggs; let them set undisturbed so you get that tender, creamy texture rather than scrambled eggs.
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