Vegetable Frittata Oven-Baked (Printable)

Colorful egg dish with seasonal vegetables and melted cheese, ready in 40 minutes.

# Ingredient List:

→ Vegetables

01 - 1 cup broccoli florets, chopped
02 - 1 red bell pepper, diced
03 - 1 small zucchini, sliced
04 - 1/2 cup cherry tomatoes, halved
05 - 1 small red onion, thinly sliced

→ Eggs & Dairy

06 - 6 large eggs
07 - 1/4 cup whole milk or dairy-free alternative
08 - 1 cup shredded cheddar cheese or feta cheese or goat cheese

→ Herbs & Seasoning

09 - 2 tablespoons fresh parsley, chopped or 1 teaspoon dried parsley
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon dried oregano

→ Oil

13 - 2 tablespoons olive oil

# Directions:

01 - Preheat oven to 375°F.
02 - Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add broccoli, bell pepper, zucchini, and red onion. Sauté for 4 to 5 minutes until vegetables are softened.
03 - Stir in cherry tomatoes and cook for 1 additional minute.
04 - In a large mixing bowl, whisk together eggs, milk, salt, pepper, oregano, and parsley until thoroughly combined.
05 - Pour the egg mixture evenly over the sautéed vegetables in the skillet. Sprinkle cheese evenly across the top.
06 - Cook on the stovetop for 2 to 3 minutes until the edges begin to set.
07 - Transfer the skillet to the preheated oven and bake for 15 to 18 minutes, or until the center is set and slightly golden.
08 - Allow frittata to cool for 5 minutes before slicing. Serve warm or at room temperature.

# Expert Tips:

01 -
  • It's the kind of dish that feels restaurant-worthy but asks almost nothing of you, just eggs and whatever vegetables won't judge you for using them.
  • You can eat it warm, cold, or straight from the fridge the next day, making it perfect for those mornings when you're running late.
  • It quietly transforms a sad handful of vegetables into something that makes people think you've been cooking all morning.
02 -
  • Don't skip the initial stovetop cooking step; those 2 to 3 minutes set the bottom so it doesn't stay soggy after baking, and that difference is everything.
  • Check if your skillet is truly oven-safe before committing; a non-oven-safe handle will ruin the moment, and I learned this the dramatic way.
03 -
  • Use an oven thermometer to verify your oven actually runs at 375°F; ovens lie more often than you'd think, and this changes everything about timing.
  • Chop your vegetables the night before and store them in containers; the frittata comes together so fast that having everything ready removes the only part that actually requires thinking.
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