Save The first time I made a frittata, I was running late for a brunch gathering and had no backup plan. I threw whatever vegetables I had in a skillet, cracked in some eggs, and hoped for the best. My friends kept asking for the recipe, and honestly, I barely remembered what went in it myself. That happy accident taught me that frittatas are incredibly forgiving and always impressive.
Last summer, my sister visited and we spent the morning at the farmers market coming back with bags of produce. We made this frittata together on the patio, drinking coffee and watching the fog lift off the bay. Now every time I smell roasted bell peppers, I think of that quiet morning and how the best meals are the ones shared with people you love.
Ingredients
- 1 cup broccoli florets, chopped: Broccoli holds up beautifully during baking and adds satisfying texture
- 1 red bell pepper, diced: The natural sweetness balances the savory elements perfectly
- 1 small zucchini, sliced: Zucchini releases moisture that keeps the frittata from drying out
- 1/2 cup cherry tomatoes, halved: They burst slightly in the oven creating little pockets of brightness
- 1 small red onion, thinly sliced: Red onion mellows when cooked but still adds a subtle bite
- 6 large eggs: Room temperature eggs incorporate better for a silkier texture
- 1/4 cup whole milk: This creates that custard like consistency we all love
- 1 cup shredded cheddar cheese: Cheddar melts beautifully and adds a sharp contrast to the vegetables
- 2 tbsp fresh parsley, chopped: Fresh herbs bring brightness that dried ones cannot replicate
- 1/2 tsp salt: Essential to bring out all the vegetable flavors
- 1/4 tsp black pepper: Adds just enough warmth without overwhelming the dish
- 1/4 tsp dried oregano: Provides that classic Italian backbone note
- 2 tbsp olive oil: Helps the vegetables caramelize and prevents sticking
Instructions
- Preheat your oven:
- Set it to 375°F and let it fully heat while you prep your vegetables
- Sauté the vegetables:
- Heat olive oil in a 10 inch oven safe skillet over medium heat, add broccoli, bell pepper, zucchini and onion, cooking 4 to 5 minutes until softened and fragrant
- Add the tomatoes:
- Stir in cherry tomatoes and cook just 1 minute until they begin to glisten
- Whisk the egg mixture:
- In a large bowl, whisk together eggs, milk, salt, pepper, oregano and parsley until completely blended and slightly frothy
- Combine and cook:
- Pour the egg mixture evenly over the sautéed vegetables, sprinkle cheese on top, then cook on the stovetop 2 to 3 minutes until the edges start to set
- Bake to perfection:
- Transfer the skillet to the oven and bake 15 to 18 minutes until the center is set and the top is lightly golden
- Rest before serving:
- Let the frittata cool for 5 minutes so it sets properly and slices cleanly
Save My neighbor started making this recipe every Sunday after I shared it with her. She says her family actually looks forward to leftovers in their lunchboxes now. There is something wonderful about a dish that transforms simple ingredients into something everyone gets excited about eating.
Making It Your Own
I have learned that frittatas are the perfect vehicle for kitchen creativity. Swap in spinach, mushrooms, asparagus, or whatever vegetables look best at the market. The technique stays the same and the results are always delicious.
Serving Suggestions
A crisp green salad with a tangy vinaigrette cuts through the richness beautifully. I also love serving crusty bread for soaking up any juices. For brunch, this pairs wonderfully with roasted potatoes and fresh fruit.
Storage and Reheating
Frittata keeps well in the refrigerator for up to four days and actually develops more flavor overnight. Reheat individual slices in the microwave for about 30 seconds or enjoy it cold straight from the refrigerator.
- Wrap slices individually for easy grab and go breakfasts
- Reheating in a 300°F oven for 10 minutes restores the crispy edges
- Avoid freezing as the texture becomes watery and rubbery
Save This recipe has become my go to for feeding a crowd without spending hours in the kitchen. There is nothing quite like pulling a bubbling, golden frittata out of the oven and watching everyone gather around the table.
Recipe FAQs
- → Can I make this frittata ahead of time?
Yes, frittata tastes delicious when made ahead. It can be stored in the refrigerator for up to 3 days and served cold, at room temperature, or gently reheated.
- → What vegetables work best in this dish?
Broccoli, bell peppers, zucchini, cherry tomatoes, and red onion provide excellent texture and flavor. You can also substitute spinach, mushrooms, asparagus, or any seasonal vegetables you prefer.
- → How do I know when the frittata is done?
The frittata is ready when the center is set and no longer jiggles, and the top is slightly golden. A knife inserted near the center should come out clean.
- → Can I use different cheese?
Absolutely. Cheddar, feta, goat cheese, mozzarella, or Gruyère all work wonderfully. Choose based on your flavor preference and what you have available.
- → Is this dish freezer-friendly?
Yes, you can freeze cooked frittata for up to 2 months. Wrap individual slices tightly in plastic wrap and foil, then thaw overnight in the refrigerator before reheating.
- → What should I serve with frittata?
A crisp green salad, crusty bread, or roasted potatoes make excellent sides. For brunch, consider fresh fruit or roasted asparagus.