Description
A vibrant and hearty vegetable frittata loaded with peppers, zucchini, mushrooms, spinach, and cheddar cheese — perfect for breakfast, brunch, or a light dinner.
Ingredients
8 free-range eggs (room temperature) ½ cup whole milk (or dairy-free alternative) 1 red bell pepper, diced 1 yellow bell pepper, diced 1 small zucchini, thinly sliced 1 cup fresh spinach leaves 1 cup mushrooms, sliced ½ cup cherry tomatoes, halved 1 cup cheddar cheese (or preferred cheese) 2 tbsp extra virgin olive oil Fresh herbs (basil, parsley, thyme) Salt and pepper to taste Optional: chili flakes, smoked paprika, sundried tomatoes, olives
Instructions
1. Preheat oven to 350°F (175°C). 2. Prep vegetables: Wash, dry, and chop evenly. Sauté onions, mushrooms, and peppers in olive oil until softened. 3. Whisk eggs and milk together with salt, pepper, and optional spices until frothy. 4. Assemble: Arrange sautéed veggies in an oven-safe skillet, add zucchini, spinach, and cherry tomatoes. Pour egg mixture over the top. Sprinkle cheese and herbs evenly. 5. Stovetop cook: Heat on medium until the edges set, about 3–4 minutes. 6. Bake: Transfer skillet to oven and bake for 10–12 minutes, or until the center is just set. 7. Cool & serve: Let rest for 5 minutes before slicing. Garnish with extra herbs.
Notes
You can swap cheddar for feta or goat cheese for a tangy twist. Avoid overbaking for a creamy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Skillet + Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 3g
- Sodium: 310mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 225mg
Keywords: vegetable frittata, cheddar frittata, breakfast frittata, vegetarian egg bake