Vegetable Frittata Oven-Baked

My sister called one Sunday morning asking what to make for unexpected guests arriving in an hour, and I found myself walking her through this frittata over the phone while she rummaged through her vegetable drawer. What struck me was how forgiving the dish became—she used whatever she had, the colors tumbled together beautifully, and by the time her friends arrived, she'd made something that looked intentional and impressive without any fuss. That's when I realized a frittata isn't just breakfast; it's the kitchen equivalent of improvisation that somehow always works out.

I made this for my neighbor last spring when she moved in with boxes everywhere and no real kitchen setup yet. We sat on her kitchen counter eating slices with coffee, and she asked for the recipe before she'd even finished her first bite. Sometimes food breaks through the awkwardness of new friendships faster than any conversation could, and that frittata became the reason we started a weekly breakfast tradition.

Ingredients

• Broccoli florets: They hold their shape and texture better than you'd expect when cooked this way, creating little pockets of tenderness throughout.
• Red bell pepper: Adds sweetness and a subtle pepper flavor that balances the richness of the eggs without overwhelming them.
• Zucchini: Sliced thin means it softens completely and distributes moisture evenly, which keeps the frittata from becoming dry.
• Cherry tomatoes: Halved and stirred in at the end so they burst slightly but don't break down completely into the eggs.
• Red onion: Keep it thin; it mellows beautifully during the sauté and adds a subtle sharp note that makes everything else taste better.
• Large eggs: Six eggs create a custardy, light texture; don't be tempted to add more or the frittata becomes dense and rubbery.
• Whole milk: The small amount creates a tender crumb in the eggs, but you can skip it or use dairy-free alternatives without losing the magic.
• Shredded cheddar cheese: It melts evenly and doesn't overpower the vegetables, though feta creates a tangier version if you're feeling adventurous.
• Fresh parsley: Chop it just before using so it stays bright green and doesn't turn dark and sad-looking.
• Salt, black pepper, and oregano: These three are the backbone; don't skip them or season carelessly because the eggs amplify every flavor choice you make.
• Olive oil: Use good quality here since it's one of the few ingredients you actually taste on its own.

Instructions

Heat your skillet and get ready:

Warm the olive oil in your oven-safe skillet over medium heat until it shimmers slightly and smells rich and inviting. This takes about a minute, and you'll know it's ready when a piece of onion sizzles immediately when it hits the pan.

Sauté the sturdy vegetables first:

Add the broccoli, bell pepper, zucchini, and red onion to the hot oil, stirring occasionally for 4 to 5 minutes. You want them soft enough to yield to a fork but still holding their shape and color, with the broccoli turning a slightly deeper green.

Finish with the tomatoes:

Stir in the cherry tomatoes and cook for just one more minute, letting them warm through without losing their structure. The whole vegetable mixture should smell like a summer garden by now.

Prepare your egg mixture:

In a separate bowl, crack all six eggs and whisk them together with the milk, salt, pepper, oregano, and fresh parsley until everything is smooth and pale yellow. Don't whisk frantically; just enough to combine everything thoroughly.

Combine vegetables and eggs:

Pour the egg mixture evenly over the vegetables in the skillet, then sprinkle the shredded cheese over the top in an even layer. Tilt the skillet gently so the eggs settle around the vegetables and into all the gaps.

Start on the stovetop:

Let the skillet cook untouched for 2 to 3 minutes over medium heat until the very edges of the frittata begin to set and pull slightly from the pan sides. You'll see the bottom starting to firm up when you peek carefully.

Transfer to the oven:

Carefully move the entire skillet to a preheated 375°F oven and bake for 15 to 18 minutes, watching for the top to turn slightly golden and the center to set but still feel just barely soft when you jiggle the pan. The residual heat will continue cooking it slightly after you remove it.

Rest and serve:

Let the frittata cool in the skillet for 5 minutes so it sets completely and becomes easier to slice cleanly. Serve it warm, at room temperature, or even cold the next day with a simple salad or crusty bread.

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There was a Tuesday when my teenager came home from school, hungry in that way where nothing in the house seemed right, and I had leftover frittata sitting in the fridge. She ate three slices without looking up from her phone, then quietly said it was the best thing in the house, and somehow that small moment felt like proof that real food still matters in a world of quick fixes and shortcuts.

The Beauty of Using What You Have

The genius of frittatas is that they're infinitely flexible without losing their essential character. Spinach works beautifully instead of broccoli, mushrooms add an earthy depth that surprises you, and asparagus brings a spring freshness that makes the whole dish feel lighter. Even leftover roasted vegetables find a second life here, and the frittata somehow makes them taste better than they did the first time around. Your vegetable choices don't need to match mine exactly; they just need to be things you actually enjoy eating, because that's what transforms a frittata from a recipe into something personal.

Cheese Choices and Flavor Directions

I mentioned cheddar, but this is where you can gently steer the flavor in directions that excite you. Feta creates a briny, Mediterranean version that pairs beautifully with zucchini and tomatoes. Goat cheese brings a tangy earthiness that makes people pause and ask what you did differently. Even a sharp white cheddar changes the entire personality of the dish. Dairy-free alternatives work too if that's your path; some are genuinely delicious now, and the frittata won't judge you for choosing them.

Make It Your Own and Trust Your Instincts

The most important thing I've learned about frittatas is that they reward confidence and forgive timidity. If you want more cheese, add it. If fresh herbs speak to you more than dried oregano, layer them in. If you think it needs a pinch more salt or a grind of fresh black pepper, trust that instinct because you're the one who has to eat it. This recipe is a starting point, not a rulebook etched in stone, and the best frittata you'll ever make is the one you remember making, not the one you followed perfectly.

• Slide a thin spatula around the edges partway through baking if you want to check that it's setting evenly, and don't stress if it jiggles slightly in the very center.
• Leftovers keep beautifully for three days in the refrigerator and reheat gently in a low oven so they stay creamy instead of rubbery.
• Make this on a day when you're not rushed, because the real reward isn't in the eating but in the quiet satisfaction of a kitchen filled with the smell of butter and fresh herbs.

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Every time I make this frittata, someone asks for the recipe, and I realize it's become my quiet contribution to the world—simple, nourishing, and somehow always exactly what people needed. That feels like enough.

Recipe FAQs

→ Can I make this frittata ahead of time?

Yes, this dish reheats beautifully. Store in the refrigerator for up to 3 days and warm individual slices in the microwave or oven. It also tastes excellent at room temperature, making it ideal for meal prep or picnics.

→ What vegetables work best in frittatas?

Almost any vegetable works well. Broccoli, bell peppers, zucchini, spinach, mushrooms, asparagus, and tomatoes are excellent choices. Just remember to sauté harder vegetables first to ensure they're tender before adding the eggs.

→ Can I use a different type of cheese?

Absolutely. Feta, goat cheese, Gruyère, Swiss, or mozzarella all work wonderfully. Each cheese brings its own character—feta adds tanginess while Gruyère provides nutty depth. Use about 1 cup shredded or crumbled cheese regardless of type.

→ Do I need an oven-safe skillet?

Yes, because you'll start cooking on the stovetop and finish in the oven. Cast iron or stainless steel skillets work perfectly. If you don't have one, sauté vegetables in a regular pan, then transfer everything to a greased baking dish before adding eggs and baking.

→ How do I know when the frittata is done?

The frittata is ready when the edges are golden and set, and the center no longer jiggles when you gently shake the pan. A knife inserted in the center should come out clean. The top should be slightly puffed and lightly golden.

→ Is this suitable for a dairy-free diet?

With simple substitutions, yes. Replace whole milk with almond, oat, or soy milk. Omit the cheese entirely or use a vegan cheese alternative. The vegetables and eggs provide plenty of flavor and texture even without dairy.