Go Back
A delicious triangular slice of vegetable frittata with spinach and red bell pepper, garnished with fresh herbs, served on a white plate with cherry tomatoes and broccoli florets.
Maryam

Savory Garden Vegetable Frittata

This hearty and flavorful vegetable frittata is packed with fresh garden vegetables and creamy cheese, making it a perfect healthy breakfast, brunch, or light dinner. It's simple to prepare and wonderfully satisfying.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Main Course
Cuisine: American, Mediterranean
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Vegetables
  • 1 tbsp Olive oil
  • 1/2 medium Yellow onion finely chopped
  • 2 cloves Garlic minced
  • 1/2 cup Bell pepper any color, diced
  • 1 cup Baby spinach packed
  • 1/2 cup Cherry tomatoes halved
  • 1/4 cup Zucchini diced
  • 1/4 cup Mushrooms sliced
For the Egg Mixture
  • 8 large Eggs
  • 1/4 cup Milk or cream for richer flavor
  • 1/2 cup Shredded cheese such as cheddar, Monterey Jack, or feta
  • 1/4 cup Grated Parmesan cheese
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black pepper freshly ground, or to taste
  • 1/4 tsp Dried Italian herbs (optional)

Equipment

  • 10-inch oven-safe non-stick skillet
  • Large Mixing Bowl
  • Whisk
  • Cutting board
  • Sharp knife

Method
 

Prepare the Oven and Vegetables
  1. Preheat your oven to 375°F (190°C). If your skillet handle isn't oven-safe, wrap it in foil.
  2. Heat olive oil in a 10-inch oven-safe non-stick skillet over medium heat. Add the chopped yellow onion and sauté for 3-4 minutes until softened and translucent.
  3. Add the minced garlic, diced bell pepper, diced zucchini, and sliced mushrooms to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
  4. Stir in the baby spinach and halved cherry tomatoes. Cook for 1-2 minutes until the spinach wilts. Remove the skillet from the heat and spread the vegetables evenly across the bottom.
Assemble and Cook the Frittata
  1. In a large mixing bowl, whisk together the eggs, milk (or cream), shredded cheese, grated Parmesan cheese, salt, black pepper, and dried Italian herbs (if using) until well combined and slightly frothy.
  2. Pour the egg mixture evenly over the vegetables in the skillet. Gently shake the pan to ensure the eggs settle around the vegetables.
  3. Return the skillet to the stovetop over medium-low heat. Cook for 3-5 minutes, without stirring, until the edges of the frittata begin to set and pull away from the sides.
  4. Carefully transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is puffed, golden brown on top, and set in the center. A knife inserted into the center should come out clean.
Serve
  1. Remove the frittata from the oven and let it cool in the skillet for 5-10 minutes before slicing. This allows it to set completely and prevents it from deflating too much.
  2. Slice into wedges and serve warm. Garnish with fresh herbs if desired.

Notes

Vegetable Variations: Feel free to use any vegetables you have on hand! Broccoli florets, asparagus, sun-dried tomatoes, or cooked sweet potato cubes work wonderfully. Just ensure denser vegetables are cooked until tender before adding the egg mixture.
Cheese Options: Experiment with different cheeses like goat cheese, Gruyere, or a spicy pepper jack.
Storage: Leftover frittata can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.