This Vegetable Frittata is a versatile and colorful dish that brings together fresh seasonal vegetables with creamy eggs and cheese in one satisfying pan. Unlike scrambled eggs or omelets, a frittata starts on the stovetop and finishes in the oven, creating a thick, cake-like texture that’s perfect for slicing and serving. Packed with bell peppers, zucchini, onions, and fresh herbs, this protein-rich meal works beautifully for breakfast, lunch, or dinner. The beauty of this recipe lies in its flexibility – you can swap in whatever vegetables you have on hand, making it an excellent way to use up leftovers in your refrigerator. This recipe serves 6 people and can be enjoyed hot from the oven or at room temperature, making it ideal for meal prep or casual entertaining.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serves: 6 people
What You’ll Need
For the Vegetables:
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 medium zucchini, sliced into rounds
- 8 ounces mushrooms, sliced
- 3 garlic cloves, minced
- Salt and black pepper to taste
For the Egg Mixture:
- 10 large eggs
- 1/2 cup whole milk or heavy cream
- 1 cup grated cheese (cheddar, gruyere, or parmesan)
- 2 tablespoons fresh herbs (basil, parsley, or chives), chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Pinch of red pepper flakes (optional)
Getting Your Pan Ready
Heat your oven to 375°F. Choose a 10-12 inch oven-safe skillet, preferably cast iron or non-stick. If you don’t have an oven-safe pan, you can transfer everything to a greased 9-inch pie dish before baking.
Cooking the Vegetables
Heat the olive oil in your chosen skillet over medium heat. Add the sliced onion and cook for 3-4 minutes until it starts to soften. Add the bell pepper strips and cook for another 3 minutes. Next, add the zucchini rounds and mushroom slices, cooking for 5-6 minutes until the vegetables are tender and any liquid from the mushrooms has evaporated. Add the minced garlic and cook for 1 minute until fragrant. Season everything with salt and pepper, then spread the vegetables evenly across the bottom of the pan.
Preparing the Egg Mixture
In a large bowl, crack the eggs and whisk them thoroughly. Add the milk or cream, half of the grated cheese, chopped herbs, salt, pepper, and red pepper flakes if using. Whisk everything together until well combined and slightly frothy.
Bringing It All Together
Pour the egg mixture over the cooked vegetables in the skillet, making sure it reaches all corners. Use a spatula to gently lift the vegetables slightly, allowing the egg mixture to flow underneath. This helps ensure even cooking. Sprinkle the remaining cheese over the top.
Starting on the Stovetop
Let the frittata cook on the stovetop for 3-4 minutes without stirring. You’ll see the edges beginning to set while the center remains liquid. This initial cooking creates a nice base and prevents the bottom from burning in the oven.
Finishing in the Oven
Transfer the skillet to your preheated oven and bake for 15-20 minutes. The frittata is done when the center is set and no longer jiggles when you gently shake the pan. The top should be lightly golden and puffed up slightly.
Cooling and Serving
Remove the frittata from the oven and let it cool in the pan for 5 minutes. This resting time helps it hold together when sliced. Run a knife around the edges to loosen it, then either serve directly from the pan or slide it onto a serving plate. Cut into 6 wedges and serve warm or at room temperature.
Perfect Pairings
This frittata pairs wonderfully with a simple green salad dressed with lemon vinaigrette, fresh fruit, or toasted bread. For breakfast, serve with crispy bacon or breakfast sausage. For lunch or dinner, add a side of roasted potatoes or steamed asparagus.
Making It Your Own
The vegetable combinations are endless. Try spinach and sun-dried tomatoes, broccoli and cheddar, or roasted sweet potato and goat cheese. Leftover roasted vegetables work beautifully too. Just remember to keep the total amount of vegetables to about 3 cups so the eggs can properly set around them.
Storage Tips
Leftover frittata keeps in the refrigerator for up to 4 days and can be reheated gently in the microwave or oven. It’s also delicious cold, making it perfect for packed lunches or picnics. You can even make this ahead of time and serve it at room temperature for brunch gatherings.
