This Frittata is a versatile and delicious dish that’s perfect for breakfast, brunch, or even a light dinner. Packed with fresh vegetables and a creamy egg base, it’s a healthy and satisfying meal that comes together in just 30 minutes.

Why You’ll Love This Recipe

  • Versatile and Flavorful: This frittata is a great way to use up leftover vegetables, and you can customize it with your favorite cheeses, herbs, and spices.
  • Easy to Make: With simple ingredients and straightforward instructions, this dish is a breeze to prepare.
  • Healthy and Satisfying: Packed with protein and vegetables, this frittata is a nutritious and fulfilling meal.

Ingredients

Here’s what you’ll need to make this delicious frittata:

  • Olive oil: For sautéing the vegetables.
  • Mushrooms: Sliced, for a savory and earthy flavor.
  • Bell peppers: Cut into thin strips, adds color, crunch, and sweetness.
  • Zucchini: Cut into quarter moons, adds a mild flavor and tender texture.
  • Eggs: Large, form the base of the frittata.
  • Heavy cream: Or any milk of your choice, adds richness and creaminess.
  • Sea salt and black pepper: To taste.
  • Cheddar cheese: Shredded, adds a cheesy flavor and texture.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Frittata

Step 1: Sauté the Vegetables

Preheat your oven to 350°F (176°C). Heat the olive oil in a 10-inch cast iron skillet (or oven-safe skillet) over medium heat. Add the sliced mushrooms, bell peppers, and zucchini, and sauté for 6-10 minutes, or until the vegetables are softened and browned.

Step 2: Whisk the Eggs

While the vegetables are cooking, whisk together the eggs, heavy cream (or your milk of choice), salt, and pepper in a large bowl.

Step 3: Combine and Bake

Pour the egg mixture into the skillet with the sautéed vegetables and sprinkle the shredded cheese on top. Stir gently to combine. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffy and set in the center. Do not overbake or let it brown too much.

Step 4: Cool and Serve

Remove the frittata from the oven and let it cool for a few minutes before slicing and serving.

Pro Tips for Making the Recipe

  • Use a cast iron skillet: A cast iron skillet distributes heat evenly and creates a nicely browned crust. If you don’t have a cast iron skillet, you can use any oven-safe skillet.
  • Don’t overcook the eggs: Overcooked eggs will be dry and rubbery. Bake the frittata just until it’s set in the center.
  • Customize the vegetables: Feel free to use your favorite vegetables in this frittata. Asparagus, spinach, tomatoes, and onions would all be delicious additions.

How to Serve Frittata

  • Breakfast or Brunch: This frittata is a perfect addition to any breakfast or brunch spread.
  • Light Lunch or Dinner: Serve it with a side salad or some crusty bread for a light and satisfying meal.
  • Meal Prep: Cut the frittata into slices and store them in the refrigerator for a quick and easy breakfast or lunch throughout the week.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently in the oven or microwave until warmed through.

FAQs

Can I make this frittata without cheese?
Yes, you can omit the cheese or use a dairy-free cheese alternative.

Can I add meat to this frittata?
Absolutely! Cooked bacon, sausage, or ham would be delicious additions.

Can I freeze this frittata?
It’s best enjoyed fresh, but you can freeze it for up to 2 months. The texture may change slightly after freezing.

How can I make this frittata spicier?
Add a pinch of red pepper flakes or some diced jalapeños to the egg mixture before baking.

There you have it! A versatile, delicious, and easy-to-make recipe for Frittata that’s perfect for any occasion. Enjoy!

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Frittata Recipe

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  • Author: Stacy Corbo
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

This Frittata is a versatile and delicious dish that’s perfect for breakfast, brunch, or a light dinner. Packed with fresh vegetables and cheese, it’s a healthy and satisfying meal that’s easy to customize to your liking.


Ingredients

Units Scale
  • 2 tablespoons olive oil
  • 1 1/2 cups sliced mushrooms (about 4 oz)
  • 1 cup bell peppers, thinly sliced (about 4 oz)
  • 1 cup zucchini, quartered (about 4 oz)
  • 8 large eggs
  • 1/4 cup heavy cream (or any milk of your choice)
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2/3 cup shredded cheddar cheese

Instructions

  1. Preheat and Sauté Vegetables: Preheat oven to 350°F (176°C). Heat olive oil in a 10-inch cast iron skillet (or oven-safe skillet) over medium heat. Add mushrooms, bell peppers, and zucchini. Sauté for 6-10 minutes, or until softened and browned.
  2. Whisk Eggs: In a large bowl, whisk together eggs, heavy cream (or milk), salt, and pepper.
  3. Combine and Bake: Pour the egg mixture into the skillet with the sautéed vegetables. Sprinkle with shredded cheese. Carefully transfer the skillet to the preheated oven.
  4. Bake: Bake for 15-20 minutes, or until the frittata is puffy and set in the center. Do not overbake or let it brown too much.
  5. Cool and Serve: Remove from oven and let cool for a few minutes before slicing and serving.

Notes

  • Vegetable Variations: Use your favorite vegetables, such as onions, spinach, tomatoes, or asparagus.
  • Cheese Options: Try different cheeses, like Gruyere, Monterey Jack, or feta cheese.
  • Meat Additions: Add cooked bacon, sausage, or ham for a heartier frittata.
  • Serving Suggestions: Serve with a side salad, toast, or roasted potatoes.
  • Storage: Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 1 slice
  • Calories: 150kcal
  • Sugar: 2g
  • Sodium: 250mg
  • Fat: 11g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 4g
  • Fiber: 1g
  • Protein: 8g
  • Cholesterol: 150mg

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