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A colorful veggie frittata cooked in a skillet, brimming with zucchini slices, diced tomatoes, and green chives.
Layla

Vibrant Garden Veggie Frittata

This easy and customizable veggie frittata is packed with colorful vegetables and savory cheese, making it a perfect healthy breakfast, brunch, or light dinner option.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Main Course
Cuisine: American, Mediterranean
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the Vegetables
  • 1 tbsp Olive Oil
  • 1/2 cup Yellow Onion finely diced
  • 1/2 cup Red Bell Pepper diced
  • 1/2 cup Zucchini diced
  • 2 cloves Garlic minced
  • 2 cups Fresh Spinach roughly chopped
  • 1/2 cup Cherry Tomatoes halved
For the Egg Base
  • 8 large Eggs
  • 1/4 cup Milk (any kind, or cream)
  • 1/4 tsp Salt
  • 1/8 tsp Black Pepper freshly ground
Optional Add-ins
  • 1/4 cup Feta Cheese crumbled
  • 2 tbsp Fresh Parsley chopped, for garnish

Equipment

  • Large oven-safe skillet (10-inch cast iron or non-stick)
  • Large Mixing Bowl
  • Whisk
  • Cutting board
  • Knife

Method
 

Prepare the Vegetables
  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add diced yellow onion and red bell pepper. Sauté for 5-7 minutes until softened.
  3. Add diced zucchini and minced garlic to the skillet. Cook for another 3-4 minutes until the zucchini is tender-crisp.
  4. Stir in the fresh spinach and cherry tomatoes. Cook until the spinach wilts, about 1-2 minutes. Remove the skillet from heat and spread the vegetables evenly.
Prepare the Egg Mixture
  1. In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined and slightly frothy.
  2. Pour the egg mixture evenly over the sautéed vegetables in the skillet. If using, sprinkle the crumbled feta cheese over the top.
Bake the Frittata
  1. Transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the frittata is puffed, set in the center, and lightly golden brown on top.
  2. Carefully remove the skillet from the oven. Let the frittata cool in the skillet for 5 minutes before slicing.
Serve
  1. Slice the frittata into wedges directly in the skillet or transfer it to a cutting board. Garnish with fresh chopped parsley, if desired. Serve warm or at room temperature.

Notes

Customize with your favorite vegetables! Broccoli florets, mushrooms, or sweet potatoes (precooked) work wonderfully.
For a richer flavor, use heavy cream instead of milk.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.