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Veggie Frittata

Maria G. Brooks
This Veggie Frittata is a versatile and easy-to-make dish that’s perfect for breakfast, brunch, lunch, or even dinner.
Packed with a variety of colorful vegetables and fluffy eggs, it’s a hearty meal that’s both nutritious and delicious.
Customize it with your favorite vegetables, herbs, and cheese for a meal that suits your tastes and dietary needs.
Whether you’re cooking for a crowd or preparing a quick meal for yourself, this frittata is a go-to recipe.
Nutrition Facts (Per Serving)
Calories: 250 kcal, Protein: 15 g, Carbohydrates: 10 g, Fat: 18 g, Saturated Fat: 6 g, Cholesterol: 240 mg, Fiber: 2 g, Sugar: 3 g, Sodium: 320 mg, Calcium: 150 mg
Estimated based on one serving (assuming 6 servings per batch)
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast, Brunch, Dinner, Lunch
Cuisine American, Mediterranean
Servings 6 Serves
Calories 250 kcal

Equipment

  • 1 Oven-safe skillet (10-12 inches)
  • 1 Whisk
  • 1 Knife
  • 1 Cutting board
  • 1 Mixing Bowl
  • 1 Spatula
  • 1 Oven

Ingredients
  

  • 6 large eggs
  • 1 cup bell peppers diced
  • 1/2 cup red onion diced
  • 1/2 cup spinach chopped
  • 1/2 cup zucchini sliced
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup milk whole or plant-based
  • 1 tablespoon olive oil
  • Salt to taste

Pepper to taste

  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 cup fresh basil optional, for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C). Heat the olive oil in an oven-safe skillet over medium heat.
  • Prepare the vegetables: Add the diced bell peppers, onion, zucchini, and spinach to the skillet.
    Sauté for about 5-7 minutes until the vegetables soften and release their moisture.
  • Whisk the eggs: In a mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and dried oregano until fully combined.
  • Add the egg mixture: Pour the egg mixture evenly over the sautéed vegetables in the skillet.
    Stir gently to ensure the vegetables are evenly distributed.
  • Bake the frittata: Sprinkle the shredded cheddar cheese over the top of the frittata.
    Transfer the skillet to the oven and bake for 20-25 minutes, or until the eggs are set and slightly golden around the edges.
  • Garnish and serve: Remove from the oven and let it cool for a few minutes.
    Garnish with fresh basil, slice, and serve.

Notes

  • Customization: Feel free to add or substitute vegetables based on what you have on hand. Mushrooms, tomatoes, or broccoli would all make great additions.
  • Cheese Variations: While cheddar cheese is a classic choice, you can also use feta, goat cheese, or mozzarella for a different flavor profile.
  • Non-Dairy Option: For a dairy-free version, use plant-based milk and skip the cheese or opt for a vegan cheese alternative.
  • Make Ahead: You can prepare this frittata ahead of time and store it in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Keyword Veggie Frittata