Colorful Oven-Baked Vegetable Frittata

Enjoy a vibrant and nutritious Vegetable Frittata, a colorful oven-baked egg dish packed with seasonal vegetables and creamy cheese. This easy-to-make Italian-inspired main dish is perfect for breakfast, brunch, or a light dinner, catering to both vegetarian and gluten-free diets.

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With a preparation time of 15 minutes and a cooking time of 25 minutes, this 40-minute recipe brings together the fresh flavors of broccoli, bell peppers, and cherry tomatoes for a satisfying meal.

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 (or 1 tsp dried)
• 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

Using a 10-inch oven-safe skillet is essential for a smooth transition from the stovetop to the oven. Ensure the eggs, milk, and herbs are whisked well to create a uniform texture before pouring over the vegetables.

Varianten und Anpassungen

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

Serviervorschläge

Complement your vegetable frittata with a crisp green salad or a side of crusty bread. For a complete dining experience, pair this dish with a light Sauvignon Blanc.

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Each serving of this frittata contains 260 calories, 17 g of total fat, 8 g of carbohydrates, and 16 g of protein. Be sure to check cheese and milk labels for possible allergens such as lactose.

Recipe FAQs

→ What vegetables work best in this frittata?

Broccoli, bell peppers, zucchini, cherry tomatoes, and red onion create a colorful mix. You can substitute spinach, mushrooms, asparagus, or any seasonal vegetables you prefer.

→ Can I make this dairy-free?

Yes. Replace whole milk with almond, oat, or coconut milk. Use vegan cheese or omit cheese entirely. The frittata will still set beautifully without dairy.

→ How do I know when the frittata is done?

The edges should be set and slightly golden, while the center feels firm to the touch but not hard. A knife inserted in the middle should come out clean.

→ Can I prepare this ahead of time?

Absolutely. Bake completely, cool, and refrigerate for up to 3 days. Serve cold, at room temperature, or reheat gently in a 350°F oven for 10 minutes.

→ What size skillet do I need?

A 10-inch oven-safe skillet works perfectly. Larger skillets will produce thinner slices, while smaller ones create thicker portions that may need extra baking time.

→ Can I freeze leftover frittata?

Yes. Wrap individual slices tightly in plastic and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven or microwave.