Easy Baked Vegetable Frittata
A quick, nutritious, and versatile dish, perfect for any meal—breakfast, brunch, or light dinner—featuring baked eggs mixed with colorful vegetables and gooey cheese.
Ingredients
Main Ingredients
- 8 large large eggs
- ¼ cup milk Can be substituted with almond or oat milk
- 1 cup bell peppers, diced
- 1 cup spinach, chopped
- 1 cup zucchini, diced
- ½ cup onion, diced
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheese (cheddar or feta) Can use dairy-free cheese as an alternative.
- 2 tablespoons olive oil
- to taste Salt
- to taste Pepper
- 1 teaspoon dried oregano (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and gather all your ingredients.
- Chop the vegetables as needed.
Cooking the Base
- In an ovenproof skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the diced onion and bell peppers and sauté for 3-4 minutes until the onions become translucent.
Adding Vegetables
- Add the diced zucchini and cook for an additional 3 minutes.
- Stir occasionally, ensuring the zucchini becomes tender but not mushy.
Incorporating Greens
- Add the chopped spinach and halved cherry tomatoes to the skillet and cook for 2 minutes until spinach wilts.
Preparing Egg Mixture
- In a large bowl, whisk together the eggs, milk, salt, pepper, and oregano.
Combining Mixtures
- Pour the egg mixture over the sautéed vegetables in the skillet evenly.
Adding Cheese
- Sprinkle shredded cheese over the egg and vegetable mixture.
Cooking on the Stove
- Place the skillet back on medium heat for 2-3 minutes until the edges start to set.
Baking
- Transfer the skillet to the preheated oven and bake for 20-25 minutes until set and golden brown.
Cooling and Serving
- Let the frittata cool slightly before slicing into wedges and serve warm or at room temperature.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days or freeze individual slices for up to 3 months.