Save The smell of vegetables sizzling in olive oil still takes me back to my tiny first apartment kitchen, where I learned that a frittata could rescue any assortment of dying produce from the crisper drawer. I'd toss in whatever was wilting, crack some eggs, and suddenly dinner felt intentional instead of desperate. This vegetable frittata became my go-to for nights when I wanted something comforting but not heavy, and now it's a staple I can make without even thinking.
Last spring I made this for a group of friends who swore they hated zucchini, and watched them go back for seconds without even realizing what they were eating. The vegetables get sweet and tender in the oven, the cheese bubbles into golden patches, and somehow the whole thing feels more special than scrambled eggs have any right to be.
Ingredients
- 6 large eggs: Room temperature eggs whisk up better and blend more smoothly with the milk
- 1 cup broccoli florets: Cut them small so they cook through and become tender instead of crunchy
- 1 red bell pepper: Adds natural sweetness and that gorgeous pop of color against the yellow eggs
- 1 small zucchini: Slice it thin so it softens properly in the skillet
- 1/2 cup cherry tomatoes: They burst slightly in the oven and create little pockets of juice
- 1 small red onion: Thinly sliced so it mellows out and sweetens as it cooks
- 1 cup shredded cheddar cheese: Feta or goat cheese work beautifully too if you want something tangier
- 1/4 cup whole milk: Makes the eggs tender and creamy, though any milk works fine
- 2 tbsp fresh parsley: Brightens everything up, though dried oregano or basil work in a pinch
- 1/2 tsp salt and 1/4 tsp black pepper: Don't skimp here since eggs need proper seasoning
- 2 tbsp olive oil: For sautéing the vegetables until they're soft and fragrant
Instructions
- Preheat your oven:
- Get it to 375°F so it's ready when you need to slide the skillet in
- Sauté the vegetables:
- Heat olive oil in a 10-inch oven-safe skillet over medium heat, then cook broccoli, bell pepper, zucchini, and onion for 4 to 5 minutes until they're softened and fragrant
- Add the tomatoes:
- Toss in the cherry tomatoes and cook for just one more minute so they stay intact
- Whisk the eggs:
- In a large bowl, beat the eggs with milk, salt, pepper, oregano, and parsley until everything's well combined
- Combine everything:
- Pour the egg mixture evenly over the vegetables, then sprinkle the cheese across the top
- Start on the stove:
- Cook for 2 to 3 minutes until you see the edges beginning to set
- Finish in the oven:
- Transfer the skillet to the oven and bake for 15 to 18 minutes until the center is set and lightly golden
- Let it rest:
- Wait 5 minutes before slicing, which helps the frittata hold its shape beautifully
Save My sister asked for this recipe after I served it at Easter brunch, and now she makes it every Sunday for meal prep. There's something deeply satisfying about a dish that looks impressive but comes together in under an hour with minimal effort.
Make It Your Own
The beauty of a frittata is that it adapts to whatever vegetables you have on hand or what's in season. Spinach, mushrooms, asparagus, or even roasted sweet potatoes work beautifully here. Just keep the total vegetable amount roughly the same so the egg-to-vegetable ratio stays balanced.
Serving Suggestions
This frittata is perfect alongside a crisp green salad dressed with vinaigrette, or some crusty bread for soaking up any runny yolk. It also works beautifully for brunch with roasted potatoes and fresh fruit. A light Sauvignon Blanc cuts through the richness nicely if you're serving wine.
Storage and Reheating
The frittata keeps well in the refrigerator for up to 4 days, making it excellent for meal prep or quick weekday breakfasts. Reheat individual slices in the microwave for 30 to 60 seconds, or warm the whole thing gently in a low oven.
- Wrap slices tightly in plastic wrap or foil for the fridge
- It's actually delicious cold, straight from the refrigerator
- Freeze cooked slices for up to 2 months if you want to stash some away
Save However you serve it, this frittata turns simple ingredients into something that feels like a small celebration.
Recipe FAQs
- → What vegetables work best in this dish?
Broccoli, bell peppers, zucchini, cherry tomatoes, and red onions provide excellent flavor and texture. You can easily substitute with spinach, mushrooms, or asparagus based on seasonal availability.
- → Can I make this dairy-free?
Yes, simply replace whole milk with your favorite plant-based milk alternative and either omit the cheese or use a vegan cheese substitute that melts well.
- → How do I know when it's done baking?
The edges should be set and slightly golden, while the center feels firm to the touch rather than jiggly. A knife inserted in the middle should come out clean.
- → What should I serve alongside?
A crisp green salad with light vinaigrette complements the richness beautifully. Crusty bread for soaking up any juices and a glass of Sauvignon Blanc make for a complete meal.
- → Can I prepare this ahead of time?
This tastes wonderful served at room temperature, making it ideal for meal prep or brunch entertaining. You can bake it up to a day in advance and reheat gently, or serve cold.
- → What type of skillet is essential?
You need a 10-inch oven-safe skillet that can transfer from stovetop to oven. Cast iron or stainless steel works perfectly for achieving the best texture.