Description
At its core, the Ultimate Veggie Frittata is an Italian-style open-faced omelet that is typically started on the stovetop and finished in the oven. Unlike a traditional French omelet, which is folded and requires a bit of finesse with the wrist, a frittata is much more forgiving. It is thick, hearty, and packed with a variety of colorful vegetables and savory cheeses.
Ingredients
8 large eggs
¼ cup milk (or plant milk)
2 tbsp olive oil
1 small onion, diced
1 cup bell peppers, chopped
1 cup spinach or kale
½ cup mushrooms, sliced
½ cup zucchini or broccoli, chopped
½ cup cheese (feta, cheddar, goat, or mozzarella)
1 tsp garlic, minced
½ tsp salt
¼ tsp black pepper
Optional: chili flakes, fresh herbs (parsley, basil)
Instructions
Preheat oven to 375°F (190°C).
Whisk eggs, milk, salt, and pepper in a bowl.
Heat olive oil in an oven-safe skillet over medium heat.
Sauté onion and garlic 2–3 minutes until soft.
Add mushrooms, peppers, zucchini/broccoli; cook 4–5 minutes.
Stir in greens until just wilted.
Pour egg mixture over vegetables. Gently stir once.
Sprinkle cheese on top.
Cook on stovetop 2–3 minutes until edges set.
Transfer skillet to oven and bake 15–18 minutes until puffed and set.
Rest 5 minutes, slice, and serve.
Notes
Feel free to customize this frittata with your favorite vegetables or herbs—spinach, mushrooms, sun-dried tomatoes, or fresh basil all work beautifully. For extra richness, add a sprinkle of feta, goat cheese, or shredded cheddar before baking. Serve warm or at room temperature with a simple green salad or crusty bread.
- Prep Time: 10minutes
- Cook Time: 25minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1slice
- Calories: 180
Keywords: Healthy Vegetable Frittata, Easy Crustless Veggie Quiche, Garden Herb Frittata, Oven Baked Vegetable Eggs, Sheet Pan Veggie Omelet