Save to Pinterest The smell of vegetables sizzling in olive oil always pulls me into the kitchen, no matter what else I had planned. I discovered this frittata recipe during a summer when my garden produced more zucchini and tomatoes than I could handle, and it has saved countless busy weeknights since.
Last spring, my sister came over for brunch and we ended up experimenting with different vegetable combinations while drinking too much coffee. This version became the one she requests every time she visits, especially when the farmers market is overflowing with fresh produce.
Ingredients
- 6 large eggs: Room temperature eggs whisk up fluffier and incorporate more evenly into the vegetable mixture
- 1/4 cup whole milk: This creates a custard-like texture, though any milk works fine in a pinch
- 1 cup shredded cheddar cheese: Aged cheddar adds sharpness that balances the sweet vegetables
- 1 cup broccoli florets: Cut into small, bite-sized pieces so they cook through evenly
- 1 red bell pepper: The sweetness here is crucial, so do not substitute green peppers
- 1 small zucchini: Slice it thin rather than thick coins, and it will melt into the eggs beautifully
- 1/2 cup cherry tomatoes: They burst during baking and create little pockets of juiciness throughout
- 1 small red onion: Thinly sliced, it becomes sweet and mellow instead of harsh
- 2 tbsp olive oil: Use the good stuff here since you will taste it in every bite
- 2 tbsp fresh parsley: Fresh herbs make a noticeable difference, though dried works in winter
- 1/2 tsp salt and 1/4 tsp black pepper: Adjust this based on how salty your cheese is
- 1/4 tsp dried oregano: This ties all the Mediterranean flavors together
Instructions
- Preheat your oven:
- Set it to 375°F so it is ready when your vegetables are perfectly softened
- Sauté the vegetables:
- Heat olive oil in an oven-safe skillet over medium heat, then cook broccoli, bell pepper, zucchini, and onion for 4-5 minutes until they are just tender
- Add the tomatoes:
- Stir in the cherry tomatoes and cook for just one minute so they hold their shape until they hit the oven heat
- Whisk the eggs:
- Combine eggs, milk, salt, pepper, oregano, and parsley in a bowl until the mixture is completely uniform
- Combine everything:
- Pour the egg mixture over the vegetables in the skillet, then scatter the cheese across the top like you mean it
- Set the edges:
- Let it cook on the stovetop for 2-3 minutes until you see the edges start to firm up slightly
- Bake until golden:
- Transfer the skillet to the oven and bake for 15-18 minutes until the center is set and the top is lightly golden
- Let it rest:
- Wait at least 5 minutes before slicing, or the pieces will not hold their shape on the plate
Save to Pinterest There is something deeply satisfying about serving this frittata straight from the skillet, watching people reach for seconds without asking what is in it. It has become my default answer to unexpected guests and empty-fridge panic alike.
Making It Your Own
I have learned that this recipe is more of a template than a strict rule. Spinach, mushrooms, and asparagus all work beautifully here, and the cooking times stay roughly the same.
The Skillet Matters
A well-seasoned cast iron skillet creates the most beautiful crust on the edges, but any oven-safe pan will do the job. Just avoid non-stick surfaces that cannot handle high oven temperatures.
Serving Suggestions
A frittata feels complete with a simple side salad dressed with vinaigrette or a slice of crusty bread for soaking up any juices. In summer, I serve it with sliced tomatoes and a drizzle of good olive oil.
- Let it cool completely before packing for lunch, or it will steam and become soggy
- A light white wine like Sauvignon Blanc cuts through the richness perfectly
- The flavors actually improve after sitting in the refrigerator overnight
Save to Pinterest This recipe has taught me that simple ingredients, treated with respect, can become something worth gathering around.
Recipe FAQs
- → Can I make this ahead of time?
Yes, this frittata keeps well for 3-4 days refrigerated. Reheat individual slices in the microwave or enjoy cold for a quick breakfast.
- → What vegetables work best?
Broccoli, bell peppers, zucchini, cherry tomatoes, and onions are classic choices. You can also use spinach, mushrooms, asparagus, or any seasonal vegetables you prefer.
- → Is this dairy-free adaptable?
Absolutely. Use plant-based milk instead of whole milk and either omit the cheese or substitute with your favorite vegan cheese alternative.
- → Do I need an oven-safe skillet?
A 10-inch oven-safe skillet is essential since the dish starts on the stovetop and finishes in the oven. Cast iron or stainless steel works perfectly.
- → Can I freeze leftovers?
Frozen slices maintain quality for up to 2 months. Thaw overnight in the refrigerator before reheating.