Vegetable Frittata Oven Baked

This Vegetable Frittata is a vibrant and nutritious dish that brings the freshness of seasonal produce straight to your table. As a colorful, oven-baked egg dish packed with seasonal vegetables and creamy cheese, it is the perfect choice for a wholesome breakfast, a leisurely brunch, or even a light dinner.

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The combination of sautéed vegetables and fluffy eggs creates a comforting texture, while the melted cheddar provides a beautiful golden finish. This easy-to-prepare meal is a fantastic way to enjoy the best of seasonal produce in one pan.

Ingredients

• 1 cup broccoli florets, chopped
• 1 red bell pepper, diced
• 1 small zucchini, sliced
• 1/2 cup cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 6 large eggs
• 1/4 cup whole milk (or dairy-free alternative)
• 1 cup shredded cheddar cheese (or feta/goat cheese)
• 2 tbsp fresh parsley, chopped (or 1 tsp dried)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried oregano
• 2 tbsp olive oil

Instructions

Step 1

Preheat oven to 375°F (190°C).

Step 2

Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add broccoli, bell pepper, zucchini, and onion. Sauté 4–5 minutes until softened.

Step 3

Stir in cherry tomatoes and cook 1 more minute.

Step 4

In a large bowl, whisk eggs, milk, salt, pepper, oregano, and parsley until well combined.

Step 5

Pour the egg mixture evenly over the sautéed vegetables in the skillet. Sprinkle cheese evenly over the top.

Step 6

Cook on the stovetop for 2–3 minutes until edges begin to set.

Step 7

Transfer skillet to the oven and bake 15–18 minutes, or until the center is set and slightly golden.

Step 8

Let cool for 5 minutes before slicing. Serve warm or at room temperature.

Zusatztipps für die Zubereitung

Using a 10-inch oven-safe skillet is essential for a seamless transition from the stovetop to the oven. Be sure to let the frittata cool for at least 5 minutes before slicing to ensure the pieces hold their shape perfectly.

Varianten und Anpassungen

This recipe is highly versatile; you can swap in other seasonal vegetables like spinach, mushrooms, or asparagus. For a dairy-free version, simply use a plant-based milk and either omit the cheese or use a vegan cheese alternative.

Serviervorschläge

Serve this frittata alongside a crisp green salad or some crusty bread for a more substantial meal. For a lovely wine pairing, a light Sauvignon Blanc complements the vegetable flavors beautifully.

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Whether you are serving guests or enjoying a quiet meal at home, this Vegetable Frittata offers a delicious and eye-catching way to celebrate fresh ingredients. Enjoy its fluffy texture and savory cheese in every bite.

Recipe Questions & Answers

→ Can I make this frittata ahead of time?

Yes, this dish reheats beautifully. Store cooled slices in the refrigerator for up to 3 days and warm in the microwave or oven at 350°F for 10 minutes.

→ What vegetables work best in frittatas?

Any seasonal vegetables work well. Try spinach, mushrooms, asparagus, diced potatoes, or leftover roasted vegetables. Just sauté them first to remove excess moisture.

→ How do I know when the frittata is done?

The center should be set with no liquid egg remaining, and the top should be lightly golden. A knife inserted in the middle should come out clean.

→ Can I use different cheese?

Absolutely. Feta, goat cheese, Gruyère, mozzarella, or Swiss all work beautifully. Use about 1 cup shredded or crumbled cheese total.

→ Is this dish freezer-friendly?

Yes, wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.