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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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Western
Calories: 220
Ingredients Equipment Method

Ingredients
  

  • 4 large eggs beaten lightly
  • 1 cup mixed vegetables chopped bell peppers, spinach, zucchini
  • 0.5 cup shredded cheese cheddar or feta
  • 2 tablespoons olive oil
  • to taste salt and pepper

Equipment

  • Frying pan
  • Mixing bowl
  • Whisk
  • Oven-safe baking dish

Method
 

  1. Chop the vegetables into small, even pieces and set aside. Preheat the oven to 375°F (190°C).
  2. 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.
  3. In a mixing bowl, whisk the eggs until smooth and slightly frothy. Season with salt and pepper to taste.
  4. Add the cooked vegetables and shredded cheese to the beaten eggs, gently folding them together to combine evenly.
  5. Pour the mixture into an oven-safe baking dish, spreading it out evenly with a spatula.
  6. Place the dish in the preheated oven and bake until the eggs are set and the top is lightly golden, about 20 minutes.
  7. Remove the frittata from the oven and let it cool slightly before slicing into wedges.
  8. Garnish with additional herbs if desired, then serve warm with your favorite sides.