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Vegetable Frittata

Vegetable Frittata

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Prep Time: 10 min Cook Time: 20 min Servings: 6 Easy

Ingredients

Main

  • 8 large eggs
  • 1 medium zucchini
  • diced
  • 1 red bell pepper
  • diced
  • 1 cup fresh spinach
  • chopped
  • ½ medium yellow onion
  • diced
  • 2 cloves garlic
  • minced
  • ½ cup cherry tomatoes
  • halved
  • ½ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 2 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp fresh basil
  • chopped (or 1 tsp dried)

Instructions

1

Preheat your oven to 400°F (200°C). Whisk the eggs with salt, pepper, and half of the Parmesan in a large bowl.

Whisking eggs with salt and Parmesan in a large mixing bowl
2

Heat olive oil in a 10-inch oven-safe skillet over medium heat. Sauté onion and bell pepper for 3-4 minutes until softened.

Sautéing diced onion and red bell pepper in olive oil in cast iron skillet
3

Add zucchini and garlic, cook for 2 minutes until fragrant. Stir in spinach and cherry tomatoes, cook 1 minute until spinach wilts.

Adding zucchini garlic and spinach to vegetables in skillet
4

Pour the egg mixture over the vegetables. Gently tilt the pan to distribute eggs evenly. Cook undisturbed for 3-4 minutes until edges begin to set.

Pouring whisked eggs over sautéed vegetables in cast iron skillet
5

Sprinkle mozzarella and remaining Parmesan on top. Transfer the skillet to the preheated oven and bake for 10-12 minutes until the center is just set.

Vegetable frittata with cheese on top going into oven
6

Remove from oven and let rest for 3 minutes. Top with fresh basil, slice into wedges, and serve warm or at room temperature.

Finished vegetable frittata garnished with fresh basil sliced into wedges

Personal Tips

  • t skip pre-cooking the vegetables.** Raw veggies release water during baking and make the frittata soggy. I learned this the hard way — 3 minutes of sautéing saves you from a watery mess.", "**Use an oven-safe skillet.** Transferring a half-cooked frittata to a baking dish is a recipe for disaster — the eggs slide and break apart. A cast iron skillet goes straight from stovetop to oven.", "**Pull it out when the center still jiggles slightly.** The residual heat continues cooking for another minute. If you wait until it looks fully set, it

Nutrition (per serving)

185 kcal
Calories
14g
Protein
6g
Carbs
12g
Fat
2g
Fiber

Nutrition (per serving): 1 slice (1/6 of frittata) | USDA FoodData Central, calculated estimates

Tags

BreakfastVegetablesHealthyEggsBell PepperZucchiniSpinachCheeseStovetopOne PanVegetarianGluten FreeLow CarbHigh ProteinKeto Friendly

Frequently Asked Questions

How do you make a vegetable frittata?
Sauté your vegetables in an oven-safe skillet, pour whisked eggs over them, cook on the stovetop until edges set, then finish in a 400°F oven for 10-12 minutes until the center is just set.
What vegetables are best for a frittata?
Zucchini, bell peppers, spinach, onions, and cherry tomatoes are great choices. Harder vegetables like broccoli or sweet potato should be pre-cooked. Avoid watery vegetables like cucumber or raw tomatoes in large amounts.
Can you make a frittata ahead of time?
Yes, frittata reheats beautifully. Store it in the refrigerator for up to 3 days and reheat at 350°F for 5 minutes. It also tastes great at room temperature, making it perfect for meal prep.
Is a vegetable frittata healthy?
Yes. Each serving provides about 14g of protein from eggs, plus fiber and vitamins from the vegetables. According to the USDA, eggs are a complete protein source, and this recipe is naturally gluten-free and low-carb.
Do you cook vegetables before adding to frittata?
Yes, always pre-cook vegetables before adding eggs. Raw vegetables release moisture during baking, resulting in a soggy frittata. A quick 3-5 minute sauté is all you need.

Dietary Restrictions

Allergens

EggsDairy (mozzarellaParmesan)

Not Suitable For

  • Vegans
  • People with egg allergies
  • Dairy-free dieters (unless modified)

Modifications

  • Omit cheese for a dairy-free version. Use chickpea flour batter instead of eggs for a vegan option — though the texture will be different.

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