Vegetable Frittata Italian Style (Printable)

Colorful oven-baked dish with seasonal vegetables and creamy cheese, ready in 40 minutes.

# 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 or dairy-free alternative
08 - 1 cup shredded cheddar cheese or feta or goat cheese

→ Herbs & Seasoning

09 - 2 tablespoons fresh parsley, chopped or 1 teaspoon dried
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 Make It:

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 onion. Sauté for 4 to 5 minutes until softened.
03 - Stir in cherry tomatoes and cook for 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 to 3 minutes until edges begin to set.
07 - Transfer skillet to the 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 genuinely foolproof because the oven does most of the work while you sip your coffee.
  • You can throw in whatever vegetables are sitting in your crisper drawer without ruining a thing.
  • One skillet means one thing to wash, and honestly, that alone makes it worth making.
02 -
  • Don't overfill the skillet with vegetables or the egg won't have room to puff up and set properly, which I learned the hard way by being too enthusiastic with my zucchini.
  • If your vegetables release a lot of moisture, let them cool slightly before adding the eggs so the frittata doesn't end up separated and watery.
03 -
  • Use an oven-safe skillet with a metal handle because glass and plastic handles will melt, and learning this in the middle of cooking is not the vibe.
  • Make it the night before, wrap it, and reheat it gently in a 300°F oven for 10 minutes so you can sleep in and still have an impressive breakfast ready.
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