Vegetable Frittata Italian Style

My neighbor Sarah showed up one Saturday morning with a bag of farmers market vegetables and an apologetic smile, saying she'd overestimated what her family could eat that week. We stood in my kitchen looking at all that beautiful produce, and somehow a frittata felt like the obvious answer. Years later, it's become the dish I make whenever I want something that feels both impressive and effortless, like I've got my kitchen under control even on mornings when I barely do.

I made this for a group of friends who surprised me with a Sunday brunch visit, and I'll never forget how they crowded around the kitchen island watching the frittata puff up in the oven. When I pulled it out, golden and fragrant, someone said it looked like something from a magazine, and we all laughed because it was genuinely the easiest thing I could've made in that moment. That's when I realized a frittata isn't fancy, but it sure can feel that way.

Ingredients

• Broccoli florets: Fresh broccoli adds a gentle crunch and earthiness that holds up beautifully through cooking, though frozen works just as well if you thaw it first.
• Red bell pepper: The sweetness develops when sautéed and balances the savory eggs perfectly, plus the color makes the finished dish look alive.
• Small zucchini: Slice it thin so it softens evenly and doesn't release too much water that could make the frittata watery.
• Cherry tomatoes: Add them near the end because they can collapse if cooked too long, but those pockets of burst tomato are absolutely worth it.
• Red onion: The thin slices mellow out as they sauté, losing their sharpness and adding subtle sweetness instead.
• Large eggs: Use the freshest eggs you can find because they whip up fluffier and cook to a silkier texture.
• Whole milk: This creates a custard-like base that keeps the frittata tender, but oat milk works beautifully if you're avoiding dairy.
• Shredded cheddar cheese: It melts evenly and adds savory depth, though I've used feta for a tangier version that feels different each time.
• Fresh parsley: This brightens everything at the last second, so don't skip it even though dried oregano is doing heavy lifting already.
• Olive oil: Good olive oil matters here because it's one of the few things you actually taste clearly in each bite.

Instructions

Heat your oven and prep your skillet:

Get your oven warming to 375°F and set out a 10-inch oven-safe skillet, which is the unsung hero of this whole dish. If you don't have one, you'll spend the whole time worrying about whether the handle can handle the oven, so trust me and grab the right tool.

Sauté the heartier vegetables:

Pour olive oil into the warm skillet and let it shimmer before adding the broccoli, bell pepper, zucchini, and onion. You'll hear them start to hiss and soften, and that 4 to 5 minutes of sautéing is when you smell the kitchen transform into something restaurant-like.

Add the tomatoes and build layers:

Stir in the cherry tomatoes and let them sit for just one more minute so they begin to soften without completely collapsing. This is the moment when the skillet smells like pure summer, even if it's January.

Whisk your egg custard:

In a separate bowl, whisk together the eggs, milk, salt, pepper, oregano, and parsley until everything is pale and uniform. Don't overthink this part, but do make sure there are no pockets of undissolved seasoning.

Combine eggs and vegetables:

Pour the egg mixture over the sautéed vegetables in the skillet, making sure it flows evenly around everything. Then scatter the cheese across the top in a way that feels generous, because that cheese is what makes each bite feel intentional.

Start on the stovetop:

Leave the skillet on the stove over medium heat for 2 to 3 minutes so the bottom begins to set. You're not cooking it all the way through, just giving it a head start so the oven finishes it gently.

Bake until golden:

Transfer the whole skillet to the oven and bake for 15 to 18 minutes until the center feels set when you shake the pan slightly and the top is golden. Every oven runs differently, so start checking at 15 minutes rather than trusting the timer completely.

Let it rest and serve:

Pull the skillet out and let the frittata cool for 5 minutes so it's easier to slice and the eggs finish setting up gently. Serve it warm, at room temperature, or even chilled the next day with leftover salad.

Save

There's something quietly perfect about cutting into a frittata and seeing all those vegetables suspended in golden egg, knowing you're about to feed people something that tastes way more complicated than it actually was. My sister now requests it for her birthday brunch every year, and I love that what started as using up Sarah's farmers market overflow has become our thing.

Vegetables You Can Swap In

The beauty of a frittata is that it's genuinely flexible, so don't feel locked into these exact vegetables. Fresh spinach wilts right into the eggs, mushrooms add an earthy depth that feels almost meaty, and asparagus becomes tender and sweet when sautéed first. Roasted red peppers from a jar save time, sun-dried tomatoes bring concentrated flavor, and caramelized onions make it feel luxurious without any extra effort. The main thing is making sure nothing is releasing tons of water, and that you're not overcrowding the pan so the egg has room to rise.

Making It Dairy-Free

If you're avoiding dairy, use a plant-based milk that has a little richness to it, like oat or almond, though cashew milk creates an almost creamy texture that's surprising. You can skip the cheese entirely and nobody will miss it because the vegetables and herbs are doing plenty of flavor work, or seek out a vegan cheese that melts reasonably well and add it the same way you would regular cheese. The frittata won't taste like it's missing anything, just different and still completely satisfying.

How to Know When It's Done

The frittata is ready when the top looks set and slightly golden and the center doesn't jiggle much when you gently shake the pan. If you like yours more custardy in the very middle, pull it out a minute earlier, and if you prefer it completely firm throughout, give it another minute or two. The residual heat keeps cooking it as it cools, so it's better to pull it out slightly underdone than to overbake it into rubbery territory.

• A skewer inserted into the center should come out clean or with just a tiny bit of moist egg clinging to it.
• The edges should pull away slightly from the sides of the skillet when you look at it from above.
• If the top is still wet but the edges look done, tent it loosely with foil and give it another few minutes.

Save

A frittata quietly became my answer to so many kitchen situations, whether I'm feeding a crowd, using up vegetables, or wanting something that tastes thoughtful without keeping me at the stove. It's the kind of dish that makes you feel capable, which might be the best thing a recipe can do.

Recipe FAQs

→ Can I make this frittata ahead of time?

Yes, this dish keeps well in the refrigerator for 3-4 days. Serve cold, at room temperature, or gently reheated in the oven.

→ What vegetables work best in frittata?

Broccoli, bell peppers, zucchini, spinach, mushrooms, and asparagus all work beautifully. Use whatever is in season or what you have on hand.

→ Can I use a different type of cheese?

Absolutely. Cheddar, feta, goat cheese, mozzarella, or Gruyère all work well. Choose based on your flavor preference.

→ Do I need an oven-safe skillet?

Yes, since the dish starts on the stovetop then transfers to the oven. Cast iron or stainless steel works perfectly.

→ How do I know when the frittata is done?

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