Vegetable Frittata
A fluffy vegetable frittata with peppers, spinach, onion and cheese, started on the stove and finished in the oven. Great for brunch or meal prep.
By Tasty Nest Recipes Editorial TeamPublished
45 min total 1 (10-inch) frittata, 6 wedgesEasy
Photo: jeffreyw · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
A frittata is like a crustless quiche or an open-faced omelette: eggs and vegetables cooked gently in a skillet, then finished in the oven until puffed and just set.
It is one of the most flexible egg dishes you can make. Use this recipe as a template and swap in whatever vegetables, cheese and herbs you have, especially leftovers.
Equipment you'll need
- 10-inch oven-safe nonstick or cast-iron skillet
- Mixing bowl
Tips for success
- Cook watery vegetables such as mushrooms or zucchini until their liquid evaporates before adding the eggs, or the frittata will weep.
- Take the frittata out as soon as the centre is set; it keeps cooking as it rests, and overbaking makes it rubbery.
- Use a skillet with an oven-safe handle, and remember it stays very hot after baking.
Substitutions and variations
- Replace the vegetables with 2 cups of leftover roasted vegetables.
- Add 1 cup of diced cooked ham, sausage or bacon for a heartier frittata.
- Use dairy-free milk and omit the cheese for a dairy-free version.
Storage and reheating
To store: Cool, cover and refrigerate for up to 4 days. Frittata does not freeze especially well; the texture becomes spongy.
To reheat: Eat cold or at room temperature, or warm slices in a 325°F (165°C) oven for 10 minutes or the microwave for 30 to 45 seconds.
Recipe
Vegetable Frittata
A fluffy vegetable frittata with peppers, spinach, onion and cheese, started on the stove and finished in the oven. Great for brunch or meal prep.
- Prep
- 15 min
- Cook
- 25 min
- Rest
- 5 min
- Total
- 45 min
- Yield
- 1 (10-inch) frittata, 6 wedges
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
Instructions
Step 1: Heat the oven
Arrange a rack in the centre of the oven and heat it to 375°F (190°C).
Step 2: Whisk the eggs
Whisk the eggs, milk, salt and pepper in a bowl until evenly combined.
Step 3: Cook the vegetables
Heat the oil in the skillet over medium heat. Cook the onion and pepper for 6 to 8 minutes until soft. Add the spinach and cook for 1 minute until wilted. Spread the vegetables evenly and scatter the tomatoes over the top.
Step 4: Add the eggs
Pour in the egg mixture and sprinkle with the cheese. Cook without stirring for 3 to 4 minutes, until the edges begin to set.
Step 5: Finish in the oven
Transfer the skillet to the oven and bake for 12 to 15 minutes, until puffed and the centre is just set and no longer jiggles; it should reach 160°F (71°C).
Step 6: Rest and slice
Let rest for 5 minutes, then loosen the edges, sprinkle with herbs and cut into wedges. Serve warm or at room temperature.
Cuisine: Italian · Course: Breakfast
Estimated nutrition per serving
- Calories
- 240
- Protein
- 15 g
- Fat
- 18 g
- Carbs
- 5 g
- Fibre
- 1 g
- Sugars
- 3 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/vegetable-frittata
Keep cooking
