A Veggie Frittata is an Italian-style baked egg dish that’s packed with colorful vegetables, cheese, and herbs, creating a meal that’s both nutritious and incredibly satisfying. Unlike omelets that are folded and cooked quickly on the stovetop, frittatas are started on the stove and finished in the oven, resulting in a thick, fluffy, evenly cooked dish that’s easy to slice and serve. This versatile recipe is perfect for breakfast, brunch, lunch, or even a light dinner, and it’s an excellent way to use up leftover vegetables in your refrigerator. The beauty of a frittata is its flexibility – you can customize it with whatever vegetables, cheeses, and herbs you have on hand. It’s equally delicious served hot, warm, or at room temperature, making it ideal for meal prep, picnics, or entertaining. With its golden top, fluffy texture, and vegetable-studded interior, a well-made frittata is both humble and elegant.
Serving Quantity: 6 servings
Cooking Time: 35 minutes
1. Ingredients
- 8 large eggs
- 1/4 cup whole milk or half-and-half
- 1/2 cup shredded cheese (cheddar, mozzarella, or Gruyère)
- 1/4 cup grated Parmesan cheese
- 1 small onion, diced
- 1 bell pepper (any color), diced
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach, roughly chopped
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano or Italian seasoning
- 2 tablespoons fresh basil or parsley, chopped
- Optional: mushrooms, asparagus, broccoli, or any vegetables you prefer
2. Nutrition Information Per Serving
- Calories: 215
- Protein: 14g
- Carbohydrates: 8g
- Fat: 15g
- Fiber: 2g
- Sodium: 520mg
3. Preheat the Oven
Preheat your oven to 375 degrees Fahrenheit. This moderate temperature ensures the frittata cooks through evenly without the top browning too quickly. Position the oven rack in the middle for the most even heat distribution.
4. Prepare the Vegetables
Dice the onion, bell pepper, and zucchini into small, uniform pieces about a quarter to half inch in size. Halve the cherry tomatoes. Roughly chop the spinach if the leaves are large. Mince the garlic finely. Having all your vegetables prepped and ready before you start cooking makes the process smooth and prevents anything from overcooking.
5. Choose Your Pan
Use a 10-inch oven-safe skillet, preferably cast iron or non-stick with a metal handle. The pan must be oven-safe as it will go directly from stovetop to oven. If your skillet has a plastic handle, wrap it tightly with aluminum foil to protect it from the oven heat. A well-seasoned cast iron skillet is traditional and creates excellent results.
6. Sauté the Aromatics
Heat 2 tablespoons of olive oil in your oven-safe skillet over medium heat. Once the oil is shimmering, add the diced onion. Cook for about 3 to 4 minutes, stirring occasionally, until the onion is softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. The aromatics create a flavorful base for your frittata.
7. Cook the Vegetables
Add the bell pepper and zucchini to the skillet. Cook for about 5 to 6 minutes, stirring occasionally, until the vegetables are tender but not mushy. They should still have some texture and color. If using mushrooms or other hearty vegetables, add them with the peppers and zucchini. Season lightly with a pinch of salt and pepper.
8. Add Quick-Cooking Vegetables
Add the halved cherry tomatoes and chopped spinach to the skillet. Cook for about 2 minutes, just until the spinach wilts and the tomatoes soften slightly. The spinach will reduce dramatically in volume. Don’t overcook or the vegetables will release too much moisture, which can make the frittata watery. If there’s excess liquid in the pan, tilt and carefully spoon it out.
9. Distribute Vegetables Evenly
Once all the vegetables are cooked, spread them evenly across the bottom of the skillet in an even layer. This ensures every slice of frittata will have a good distribution of vegetables. Use a spatula to spread them to the edges of the pan.
10. Prepare the Egg Mixture
While the vegetables are cooking, crack the eggs into a large mixing bowl. Add the milk or half-and-half, shredded cheese, half of the Parmesan cheese, salt, black pepper, and dried oregano. Whisk vigorously until the eggs are completely beaten and the mixture is uniform in color with no streaks of egg white remaining. The mixture should be pale yellow and slightly frothy. The milk adds moisture and creates a fluffier texture.
11. Add Herbs
Stir the chopped fresh basil or parsley into the egg mixture. Fresh herbs add brightness and flavor that dried herbs can’t match. If you don’t have fresh herbs, you can use an additional teaspoon of dried Italian seasoning instead.
12. Pour Eggs Over Vegetables
Reduce the heat under the skillet to medium-low. Pour the egg mixture evenly over the cooked vegetables in the skillet. Use a spatula to gently lift the vegetables in a few places, allowing the egg mixture to flow underneath. This helps the eggs cook more evenly. The vegetables should be distributed throughout the eggs, not all sitting on the bottom.
13. Cook on the Stovetop
Let the frittata cook undisturbed on the stovetop over medium-low heat for about 5 to 7 minutes. Don’t stir or disturb it. The eggs will begin to set around the edges and bottom while the center remains liquid. You’ll see the edges pulling away slightly from the sides of the pan. Tilt the pan gently – the edges should be set but the center should still jiggle like liquid. If the bottom is cooking too quickly and starting to brown, reduce the heat.
14. Add Final Cheese
Sprinkle the remaining Parmesan cheese evenly over the top of the frittata. This creates a delicious golden, slightly crispy cheese topping when it bakes. You can also add a bit more of the shredded cheese if you like extra cheesy frittatas.
15. Transfer to Oven
Carefully transfer the skillet to the preheated oven. Use oven mitts as the handle will be hot. Bake for 12 to 15 minutes until the eggs are completely set and the top is lightly golden. The frittata is done when the center no longer jiggles when you gently shake the pan, and a knife inserted in the center comes out clean. The top should be puffy and lightly browned.
16. Check for Doneness
To test if the frittata is done, insert a thin knife or toothpick into the center. It should come out clean with no liquid egg clinging to it. The frittata should be puffy and the surface should look dry, not wet or glossy. If the center is still liquid, bake for another 2 to 3 minutes.
17. Rest the Frittata
Remove the skillet from the oven (remember the handle is extremely hot). Let the frittata rest in the pan for about 5 minutes. This resting time allows it to finish cooking from residual heat, firm up for easier slicing, and cool enough to handle safely. The frittata will deflate slightly as it cools, which is normal.
18. Slice and Serve
Run a rubber spatula or thin knife around the edges of the frittata to loosen it from the pan. Place a large serving plate over the skillet and carefully invert to release the frittata onto the plate, or simply slice it into wedges directly in the pan and serve. Cut into 6 or 8 wedges like a pie. Garnish with additional fresh herbs if desired.
19. Serving Suggestions
Serve the frittata hot, warm, or at room temperature. It’s delicious on its own or accompanied by a simple green salad, crusty bread, roasted potatoes, or fresh fruit. For brunch, serve with toast and bacon or sausage. Frittata is also wonderful in sandwiches – place a wedge between two slices of bread with some greens and mayo for a delicious lunch.
20. Tips for Success
Room temperature eggs mix more smoothly and create a fluffier frittata than cold eggs. Take them out of the refrigerator 30 minutes before cooking if you have time. Don’t use too many vegetables or the frittata will be overcrowded and won’t hold together well. About 3 to 4 cups of prepared vegetables is ideal for 8 eggs. More than that and the egg ratio is off. Cook the vegetables until they’re tender before adding the eggs. Raw or undercooked vegetables will still be crunchy in the finished frittata and release moisture that makes it watery. Remove excess liquid from the pan after cooking vegetables. Too much moisture prevents the eggs from setting properly and creates a watery, soggy frittata. A combination of cheeses creates the best flavor. Use a good melting cheese like cheddar or mozzarella for creaminess, and Parmesan for sharp, salty flavor and a golden top. Don’t cook the stovetop portion over high heat or the bottom will burn before the eggs set. Medium to medium-low heat is ideal for gentle, even cooking. An oven-safe skillet is essential. If you don’t have one, you can start the frittata in a regular skillet, then transfer the partially cooked eggs and vegetables to a greased pie dish or baking dish to finish in the oven. Cast iron skillets retain heat well and create excellent results. Make sure it’s well-seasoned to prevent sticking. Non-stick pans also work beautifully. The frittata will continue cooking from residual heat after you remove it from the oven, so don’t overbake. It should still have a slight jiggle in the very center when you remove it from the oven. Customize the vegetables based on what you have. Asparagus, broccoli, mushrooms, leeks, sun-dried tomatoes, artichoke hearts, roasted red peppers – almost any vegetable works. For a meat-filled frittata, add cooked bacon, ham, sausage, or prosciutto with the vegetables. Make sure any meat is fully cooked before adding. Fresh herbs make a big difference in flavor. Basil, parsley, chives, dill, or cilantro all work beautifully depending on your flavor preferences. Frittatas are perfect for meal prep. Make one on Sunday and slice it into portions. Refrigerate for up to 4 days and reheat individual slices in the microwave for quick breakfasts. Frittatas can be served at any temperature, making them ideal for picnics, packed lunches, or buffets where dishes sit at room temperature. Leftover frittata makes excellent sandwiches. Place a wedge on a roll with some greens, tomato, and mustard or mayo for a satisfying lunch. For extra fluffy frittata, separate a couple of the eggs and beat the whites to soft peaks, then fold them into the egg mixture before pouring over the vegetables. This creates an even airier texture. Frittatas are naturally gluten-free and can easily be made dairy-free by omitting the cheese or using dairy-free alternatives. They’re a great option for various dietary needs. The basic egg-to-vegetable-to-cheese ratio in this recipe can be scaled up or down. Use a larger skillet and more ingredients for a crowd, or a smaller skillet for fewer servings.
