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Vegetable Frittata

A comforting and versatile frittata filled with eggs, vegetables, and cheese, perfect for brunch or dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Brunch, Dinner
Cuisine: American, Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs
  • 1 cup milk (regular or dairy-free) Feel free to use almond or coconut milk.
  • 1 cup shredded cheese Cheddar and mozzarella are popular options.
  • 1 cup chopped vegetables Use bell peppers, onions, spinach or any preferred veggies.
Cooking Ingredients
  • 2 tablespoons olive oil or butter For sautéing vegetables.
  • Salt and pepper, to taste
  • Optional fresh herbs for garnish Consider parsley, chives, or basil.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together the eggs and milk until well combined. Season with salt and pepper.
Cooking
  1. Heat olive oil or butter in a large oven-safe skillet over medium heat.
  2. Add your chopped vegetables to the skillet and sauté for 5-7 minutes until tender and fragrant.
  3. Pour the egg mixture over the vegetables, gently stirring to combine. Sprinkle the shredded cheese on top.
  4. Cook on the stovetop for about 3-4 minutes until the edges start to set.
  5. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set in the center and slightly golden on top.
  6. Allow it to cool slightly before slicing and serving.

Notes

Serve warm or at room temperature, optionally paired with a fresh salad or crusty bread. Frittatas can be stored in the refrigerator for up to 3 days; they can also be frozen in individual portions.