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
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8 large eggs
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¼ cup milk (or plant milk)
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2 tbsp olive oil
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1 small onion, diced
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1 cup bell peppers, chopped
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1 cup spinach or kale
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½ cup mushrooms, sliced
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½ cup zucchini or broccoli, chopped
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½ cup cheese (feta, cheddar, goat, or mozzarella)
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1 tsp garlic, minced
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½ tsp salt
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¼ tsp black pepper
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Optional: chili flakes, fresh herbs (parsley, basil)
Instructions
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Preheat oven to 375°F (190°C).
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Whisk eggs, milk, salt, and pepper in a bowl.
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Heat olive oil in an oven-safe skillet over medium heat.
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Sauté onion and garlic 2–3 minutes until soft.
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Add mushrooms, peppers, zucchini/broccoli; cook 4–5 minutes.
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Stir in greens until just wilted.
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Pour egg mixture over vegetables. Gently stir once.
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Sprinkle cheese on top.
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Cook on stovetop 2–3 minutes until edges set.
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Transfer skillet to oven and bake 15–18 minutes until puffed and set.
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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