Easy Vegetable Frittata
This easy vegetable frittata is a fluffy, golden Italian-style open-faced omelette loaded with colorful sautéed vegetables and melted Gruyère cheese. It starts on the stovetop and finishes in the oven in under 30 minutes, making it the perfect fuss-free option for breakfast, brunch, or a light dinner any day of the week.
Equipment
- 10-inch oven-safe skillet or cast iron skillet Most critical piece of equipment — must be oven-safe
- Large mixing bowl For whisking the egg mixture
- Whisk Balloon whisk preferred for incorporating air
- Cutting board and knife For prepping vegetables
- Silicone spatula Heat-resistant; safe for cast iron and nonstick
- Measuring cups and spoons
- Oven mitts Required — skillet handle gets very hot
- Box grater or rotary cheese grater Optional — for shredding cheese fresh from a block
Ingredients
- 8 large eggs room temperature preferred
- ¼ cup whole milk or heavy cream 60ml; heavy cream for richer texture, whole milk for lighter
- ½ tsp salt
- ¼ tsp black pepper freshly ground preferred
- ¼ tsp garlic powder
- 2 tbsp extra virgin olive oil 30ml
- 1 small yellow onion diced; about ½ cup
- 1 red bell pepper diced; about 1 cup
- 1 medium zucchini sliced into half-moons; about 1½ cups
- 1 cup baby spinach loosely packed; about 30g
- ½ cup cherry tomatoes halved; about 75g
- ¾ cup Gruyère cheese shredded and divided; about 85g; sharp cheddar works as substitute
For Garnish (Optional)
- 2 tbsp fresh parsley or basil chopped; for garnish
Instructions
- Position your oven rack in the center and preheat to 400°F (200°C). Make sure the oven is fully preheated before you begin cooking.
- In a large bowl, whisk together the eggs, milk or cream, salt, pepper, and garlic powder for about 60 seconds until frothy. Stir in half of the shredded Gruyère and set aside.
- Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add the onion and bell pepper and cook for 4–5 minutes, then add the zucchini for 2–3 minutes, followed by the spinach for 1 minute, and finally the cherry tomatoes for 30 seconds. Spread the vegetables into an even layer and reduce heat to medium-low.
- Give the egg mixture a final whisk and pour it evenly over the vegetables. Cook on medium-low for 3–4 minutes without stirring, until the edges begin to set while the center remains wet.
- Sprinkle the remaining Gruyère over the top, then carefully transfer the skillet to the oven. Bake for 10–12 minutes until the center is fully set and the cheese is melted and golden.
- Remove from the oven and let the frittata rest for 3–5 minutes. Garnish with fresh parsley or basil, slice into wedges, and serve warm.
Notes
- Room-temperature eggs: Let eggs sit on the counter for 10–15 minutes before starting for a smoother, airier mixture.
- Don't skip the whisk time: Whisking vigorously for a full 60 seconds incorporates air for a fluffier texture.
- Pat vegetables dry: Blot zucchini and tomatoes with a paper towel before cooking to prevent a watery frittata bottom.
- Season in layers: Add a pinch of salt over the vegetables while sautéing, in addition to seasoning the egg mixture, for deeper flavor.
- Pull it slightly underdone: The residual heat from the hot skillet continues cooking the eggs after you remove it from the oven — take it out when the center is just barely set.
- Cheese swap: Sharp cheddar, feta, goat cheese, or mozzarella all work well in place of Gruyère.
- Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days, or freeze individual slices for up to 2 months.
- Reheating: Reheat slices in a 325°F (165°C) oven for 8–10 minutes for best texture, or microwave on 50–60% power in 30-second intervals.
- Make it dairy-free: Substitute unsweetened oat milk or almond milk for the cream and omit or replace the cheese with a dairy-free alternative.
- No oven-safe skillet: Cook entirely on the stovetop over very low heat with a tight-fitting lid for 12–15 minutes until the center sets.
Nutrition
Serving: 1SliceCalories: 215kcalCarbohydrates: 6gProtein: 14gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 255mgSodium: 310mgPotassium: 380mgFiber: 2gSugar: 3gVitamin A: 30IUVitamin C: 45mgCalcium: 18mgIron: 12mg
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