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Vegetable Frittata
A light and flexible egg dish filled with sautéed veggies and optionally topped with cheese.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
4 servings
Ingredients
- 8 large eggs
- ¼ cup milk
- 1 cup chopped vegetables (e.g., zucchini, bell peppers, spinach)
- ½ cup shredded cheese (optional)
- 1 tbsp olive oil
- Salt and pepper to taste
Notes
Use any combination of vegetables on hand. Serve warm or at room temperature.
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
In a bowl, whisk together eggs, milk, salt, and pepper.
- 3
Heat olive oil in an oven-safe skillet over medium heat. Add vegetables and sauté until tender.
- 4
Pour the egg mixture over the vegetables. Cook without stirring for 2–3 minutes until the edges begin to set.
- 5
Sprinkle cheese on top, if using.
- 6
Transfer the skillet to the oven and bake for 8–10 minutes, or until the frittata is fully set.
- 7
Let cool slightly before slicing and serving.