Whether you’re a longtime fan of this classic or a curious newcomer, this recipe offers a new way to savor a beloved dish. It’s perfect for showcasing seasonal produce, and it’s a feast for both the eyes and the taste buds. Plus, it’s surprisingly easy to prepare, making it a great choice for relaxed weekend cooking.
Vegetable Frittata
A vegetable frittata is an egg-based dish baked with a mixture of seasonal vegetables and cheese, resulting in a fluffy, custard-like interior with a slightly browned top. It combines sautéed vegetables folded into beaten eggs, then baked until set and lightly golden. The final dish is tender with vibrant vegetable pieces and a creamy texture throughout.
Ingredients
Equipment
Method
- Chop the vegetables into small, even pieces and set aside. Preheat the oven to 375°F (190°C).
- Heat olive oil in a frying pan over medium heat; once shimmering, add the vegetables. Sauté until they soften and become fragrant, about 5 minutes, stirring occasionally.
- In a mixing bowl, whisk the eggs until smooth and slightly frothy. Season with salt and pepper to taste.
- Add the cooked vegetables and shredded cheese to the beaten eggs, gently folding them together to combine evenly.
- Pour the mixture into an oven-safe baking dish, spreading it out evenly with a spatula.
- Place the dish in the preheated oven and bake until the eggs are set and the top is lightly golden, about 20 minutes.
- Remove the frittata from the oven and let it cool slightly before slicing into wedges.
- Garnish with additional herbs if desired, then serve warm with your favorite sides.
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