Vegetable Frittata (Printable Version)

A colorful, oven-baked egg dish packed with seasonal vegetables and creamy cheese. Ready in 40 minutes for any meal.

# What You'll Need:

→ 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 tbsp fresh parsley, chopped
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
12 - 1/4 tsp dried oregano

→ Oil

13 - 2 tbsp olive oil

# Directions:

01 - Set oven to 375°F.
02 - 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.
03 - Stir in cherry tomatoes and cook 1 more minute.
04 - In a large bowl, whisk 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 2–3 minutes until edges begin to set.
07 - Transfer skillet to the oven and bake 15–18 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 Advice:

01 -
  • It comes together faster than ordering takeout, with minimal hands-on time.
  • You can empty your vegetable drawer without guilt, and it always tastes restaurant-worthy.
  • Works for breakfast, lunch, dinner, or the next day cold straight from the fridge.
02 -
  • Don't skip the stovetop cooking step, because it prevents that undercooked, watery bottom that ruins everything.
  • If your frittata puffs up dramatically in the oven, it's normal and means you nailed it, though it will deflate slightly as it cools.
03 -
  • If you notice the edges browning too quickly, tent the skillet loosely with foil halfway through baking to protect the top while the center finishes cooking.
  • The most important secret is using an oven-safe skillet you love, because transferring raw eggs is stressful and unnecessary when you can go straight from stovetop to oven.
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