Vegetable Cheese Frittata
Make mornings delightful with this easy vegetable cheese frittata. Loaded with eggs, veggies, and cheese—it's fluffy, flavorful, and healthy.
Equipment
- 10-inch oven-safe skillet
- Whisk
- Mixing bowl
- Cutting board
- Chef’s knife
Ingredients
- 6 eggs
- 1 cup chopped vegetables such as bell peppers, spinach, zucchini, mushrooms
- 1/2 cup shredded cheese cheddar, feta, or mozzarella
- 1 tbsp olive oil for sautéing
- salt and pepper to taste
- fresh herbs optional: parsley, thyme, basil
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in an oven-safe skillet over medium heat. Sauté chopped vegetables for 3–4 minutes until slightly softened.
- In a bowl, whisk eggs with salt, pepper, and optional herbs.
- Pour egg mixture over the vegetables in the skillet. Stir gently to distribute evenly.
- Sprinkle cheese on top. Let cook on the stovetop for 2–3 minutes until edges begin to set.
- Transfer the skillet to the oven and bake for 10–12 minutes, or until the center is set and top is slightly golden.
- Let cool slightly before slicing and serving.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave. Try adding sun-dried tomatoes, caramelized onions, or smoked paprika for flavor variations.