Colorful Vegetable Frittata

This Vegetable Frittata is a colorful, oven-baked egg dish packed with seasonal vegetables and creamy cheese. Whether you are looking for a nutritious start to your day or a quick evening meal, it is perfect for breakfast, brunch, or a light dinner.

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The beauty of this dish lies in its simplicity and the way it highlights the natural flavors of bell peppers, zucchini, and cherry tomatoes. By starting on the stovetop and finishing in the oven, you achieve a perfectly set texture with a golden, cheesy topping.

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 your oven to 375°F (190°C).

Step 2

Heat 2 tbsp of olive oil in a 10-inch oven-safe skillet over medium heat. Add the broccoli, bell pepper, zucchini, and onion. Sauté for 4–5 minutes until the vegetables have softened.

Step 3

Stir in the halved cherry tomatoes and cook for 1 more minute.

Step 4

In a large mixing bowl, whisk together the 6 large eggs, milk, salt, pepper, oregano, and parsley until the mixture is well combined.

Step 5

Pour the egg mixture evenly over the sautéed vegetables in the skillet. Sprinkle the shredded cheddar cheese evenly over the top.

Step 6

Cook on the stovetop for 2–3 minutes until the edges of the frittata begin to set.

Step 7

Transfer the skillet to the preheated oven and bake for 15–18 minutes, or until the center is fully set and the top is slightly golden.

Step 8

Let the frittata cool for 5 minutes before slicing. Serve warm or at room temperature.

Zusatztipps für die Zubereitung

For the best results, use a 10-inch oven-safe skillet and a whisk to ensure the eggs are well-aerated. Sautéing the vegetables first is key to developing flavor and ensuring they are tender when the eggs are set.

Varianten und Anpassungen

You can easily swap in seasonal vegetables like spinach, mushrooms, or asparagus depending on what you have on hand. For a dairy-free version, use a plant-based milk alternative and omit the cheese or use a vegan cheese substitute.

Serviervorschläge

Serve this frittata alongside a crisp green salad or with a side of crusty bread. To elevate your meal, pair it with a light Sauvignon Blanc for a refreshing experience.

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This Vegetable Frittata is a reliable and delicious recipe that brings flavor and nutrition to your table with minimal effort. Enjoy it fresh from the oven or as a healthy meal prep option throughout the week.

Recipe FAQs

→ What vegetables work best in frittata?

Broccoli, bell peppers, zucchini, cherry tomatoes, and spinach all work wonderfully. You can also use mushrooms, asparagus, or any seasonal vegetables you enjoy.

→ How do I know when the frittata is done?

The center should be set and slightly golden, with no liquid egg remaining. A knife inserted in the middle should come out clean.

→ Can I make this dairy-free?

Yes, use plant-based milk instead of whole milk and either omit the cheese or use your favorite vegan cheese alternative.

→ What should I serve with frittata?

A crisp green salad, crusty bread, or roasted potatoes make excellent sides. For brunch, pair with fresh fruit or breakfast potatoes.

→ How long does frittata last in the refrigerator?

Store leftovers in an airtight container for up to 3-4 days. It tastes great served cold or gently reheated.