Vegetable Frittata Recipe

Read more on next page

The information you provided is not valid. Please check the field format and try again.

Your subscription is confirmed.

Exclusive Recipes, Delivered to Your Inbox!

Subscribe to receive delicious recipes, cooking tips, and easy meal ideas every week! 📨

See your email address to register.

SIGN ME UP!

Heat the olive oil or butter in a large oven-safe skillet (cast iron works great) over medium heat.
Add the onion and bell pepper and sauté for 3-4 minutes, until softened.
Stir in the zucchini, mushrooms, and a pinch of salt and pepper. Cook for another 4-5 minutes, until the vegetables are tender.
Add the cherry tomatoes and spinach. Cook until the spinach wilts.
Step 3: Prepare the Egg Mixture

In a medium bowl, whisk together the eggs, milk (if using), garlic powder, paprika, oregano, and a pinch of salt and pepper.
Stir in half of the shredded cheese.
Step 4: Combine and Cook

Pour the egg mixture over the cooked vegetables in the skillet. Gently stir to distribute the vegetables evenly.
Sprinkle the remaining cheese on top.
Step 5: Bake the Frittata

Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is set and the top is golden.
To check if it’s done, insert a knife into the center—if it comes out clean, the frittata is ready.
Step 6: Serve

Let the frittata cool for 5 minutes before slicing.
Serve warm or at room temperature, garnished with fresh herbs like parsley or chives.
Tips for Success
Customizable Veggies: Use any vegetables you have on hand, like broccoli, asparagus, or sweet potatoes.
Cheese Variations: Try goat cheese, Parmesan, or Gruyère for a unique flavor twist.
Meal Prep Friendly: The frittata keeps well in the fridge for up to 3 days. Reheat slices in the oven or microwave.
Enjoy this Vegetable Frittata as a hearty, healthy dish that’s easy to make and packed with flavor. Perfect for sharing with family or enjoying as leftovers!