Colorful Vegetable Frittata (Print)

Colorful oven-baked egg dish with seasonal vegetables and creamy cheese. Ready in 40 minutes.

# Components:

→ 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/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

# Directions:

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 4–5 minutes until softened.
03 - Stir in cherry tomatoes and cook 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. Cook on the stovetop for 2–3 minutes until edges begin to set.
06 - Transfer skillet to the oven and bake 15–18 minutes, or until the center is set and slightly golden.
07 - Let cool for 5 minutes before slicing. Serve warm or at room temperature.

# Chef Secrets:

01 -
  • It transforms forgotten vegetables into something you'd actually crave on a lazy weekend morning
  • The stovetop to oven technique creates this impossibly tender texture while developing a golden, slightly crisp top that makes every bite feel special
02 -
  • I once skipped the stovetop step and went straight to the oven, which worked but gave me a much denser, less custardy texture that nobody loved
  • Using a truly oven safe skillet is non negotiable unless you want to explain to your dinner guests why there's melted plastic on their frittata
03 -
  • I learned the hard way that overloading the pan with vegetables makes the eggs take forever to set, so stick to the measurements or adjust your baking time accordingly
  • Letting the frittata rest before slicing feels counterintuitive when you're hungry, but it's the secret to getting those picture perfect wedges instead of a messy scramble
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