Vegetable Frittata with Seasonal Vegetables (Printable)

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

# What Goes In:

→ 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
08 - 1 cup shredded cheddar cheese

→ Herbs & Seasoning

09 - 2 tablespoons fresh parsley, chopped
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon dried oregano

→ Oil

13 - 2 tablespoons olive oil

# How to Make It:

01 - Set oven temperature to 375°F and allow to fully preheat.
02 - Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add broccoli, bell pepper, zucchini, and onion. Sauté for 4 to 5 minutes until vegetables are softened.
03 - Stir in cherry tomatoes and cook for 1 additional minute.
04 - In a large mixing bowl, whisk together eggs, milk, salt, pepper, oregano, and parsley until thoroughly combined.
05 - Pour the egg mixture evenly over the sautéed vegetables in the skillet. Sprinkle shredded cheese evenly across the top.
06 - Cook on the stovetop over medium heat for 2 to 3 minutes until the edges begin to set.
07 - Transfer skillet to the preheated oven and bake for 15 to 18 minutes, or until the center is set and the top is lightly golden.
08 - Remove from oven and allow to cool for 5 minutes before slicing. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It comes together in under 45 minutes and feels impressive even though you're barely doing anything.
  • You can throw in whatever vegetables are hanging around in your crisper drawer, so it never feels wasteful or boring.
  • Serves four people or becomes four separate meals, depending on your mood and hunger level.
02 -
  • Don't skip the stovetop cooking step or your bottom will be custardy instead of set—those 2 to 3 minutes on the heat make all the difference.
  • If your skillet isn't oven-safe, sauté in a regular pan and transfer everything to a baking dish before adding the eggs—it takes an extra 30 seconds and saves you from a melted handle disaster.
03 -
  • Room-temperature eggs whisk smoother and create a creamier texture than cold ones straight from the fridge.
  • Don't crowd the pan when sautéing vegetables—give them space so they soften instead of steaming, which takes only a few extra minutes and deepens the flavor.
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