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Easy Veggie Frittata Recipe for Any Meal

Easy Veggie Frittata Recipe for Any Meal

A colorful, tender vegetable frittata made with eggs, spinach, zucchini, bell pepper, onion, and cheese. It begins on the stovetop and finishes in the oven for an easy one-skillet meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Egg Mixture
  • 8 large Large eggs
  • 1/4 cup Whole milk, half-and-half, or heavy cream
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
Vegetables and Cheese
  • 2 tablespoons Olive oil or unsalted butter
  • 1/2 medium Yellow onion, diced
  • 1 small Bell pepper, diced
  • 1 small Zucchini, diced
  • 2 cups Baby spinach, roughly chopped
  • 1/2 cup Shredded cheddar, Monterey Jack, or mozzarella
  • 1/4 cup Crumbled feta or grated Parmesan, optional
  • 1 tablespoon Chopped fresh parsley, basil, or chives, optional

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C). Whisk the eggs, milk, kosher salt, and black pepper in a bowl just until blended; do not overbeat.
  2. Heat the olive oil or butter in a 10-inch ovenproof skillet over medium heat. Add the onion and bell pepper and cook for 4 to 5 minutes, until softened.
  3. Add the diced zucchini and cook for 2 to 3 minutes more. Stir in the spinach and cook for about 1 minute, just until wilted and excess moisture has cooked away.
  4. Spread the vegetables evenly in the skillet and sprinkle in about half of the cheese. Pour the egg mixture over the vegetables and cook undisturbed for 2 to 3 minutes, until the edges begin to set.
  5. Sprinkle the remaining cheese over the top and transfer the skillet to the oven. Bake for 10 to 15 minutes, until the center is just set and lightly golden.
  6. Check the center with a knife; it should come out mostly clean, with only a little moisture. Remove the frittata from the oven, rest it for 5 minutes, garnish with herbs if desired, and slice into wedges.

Notes

Cook watery vegetables before adding the eggs so the frittata does not become loose. Remove it while the center has a very slight wobble because residual heat will finish cooking it and keep the texture tender. Store covered in the refrigerator and reheat gently.