Vegetable Frittata Oven-Baked

This Vegetable Frittata is a colorful, oven-baked egg dish packed with seasonal vegetables and creamy cheese. It is a vibrant and easy Italian-inspired main dish that is perfect for breakfast, brunch, or a light dinner.

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With a yield of four servings, this dish provides a healthy balance of protein and fresh garden flavors. The combination of broccoli, bell peppers, and zucchini creates a beautiful texture that is complemented by the richness of melted cheddar cheese.

Ingredients

• Vegetables: 1 cup broccoli florets (chopped), 1 red bell pepper (diced), 1 small zucchini (sliced), 1/2 cup cherry tomatoes (halved), 1 small red onion (thinly sliced)
• Eggs & Dairy: 6 large eggs, 1/4 cup whole milk (or dairy-free alternative), 1 cup shredded cheddar cheese (or feta/goat cheese)
• Herbs & Seasoning: 2 tbsp fresh parsley (chopped), 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp dried oregano
• Oil: 2 tbsp olive oil

Instructions

Step 1

Preheat oven to 375°F (190°C).

Step 2

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.

Step 3

Stir in cherry tomatoes and cook 1 more minute.

Step 4

In a large bowl, whisk eggs, milk, salt, pepper, oregano, and parsley until well combined.

Step 5

Pour the egg mixture evenly over the sautéed vegetables in the skillet. Sprinkle cheese evenly over the top.

Step 6

Cook on the stovetop for 2–3 minutes until edges begin to set.

Step 7

Transfer skillet to the oven and bake 15–18 minutes, or until the center is set and slightly golden.

Step 8

Let cool for 5 minutes before slicing. Serve warm or at room temperature.

Zusatztipps für die Zubereitung

To ensure success, use a 10-inch oven-safe skillet along with a whisk and mixing bowl. Note that this recipe contains eggs and milk; always check cheese labels for potential allergens. The recipe provides 260 calories and 16g of protein per serving.

Varianten und Anpassungen

You can easily customize this frittata by swapping in seasonal vegetables like spinach, mushrooms, or asparagus. For a dairy-free version, use a plant-based milk alternative and omit the cheese or use a vegan cheese substitute.

Serviervorschläge

Enjoy your vegetable frittata with a crisp green salad or a side of crusty bread. For a perfect beverage match, pair this dish with a light Sauvignon Blanc.

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This easy-to-follow recipe is a reliable choice for any occasion, offering a delicious way to enjoy fresh vegetables in a satisfying, high-protein meal.

Recipe Guide

→ Can I make this ahead of time?

Yes, this dish stores well in the refrigerator for 3-4 days. Reheat individual slices in the microwave or oven at 350°F for 10-15 minutes until warmed through.

→ What vegetables work best?

Broccoli, bell peppers, zucchini, cherry tomatoes, and onions work beautifully. You can also substitute spinach, mushrooms, asparagus, or any seasonal vegetables you prefer.

→ Can I freeze leftovers?

Yes, wrap cooled slices tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

→ Is this dairy-free?

The original version contains dairy, but you can easily make it dairy-free by using plant-based milk and vegan cheese or simply omitting the cheese entirely.

→ What should I serve with this?

Pair with a crisp green salad, crusty bread, or roasted potatoes for a complete meal. A light Sauvignon Blanc complements the flavors beautifully.

→ How do I know when it's done?

The center should be set and slightly golden, with no liquid egg visible. A knife inserted in the center should come out clean.