Vegetable Frittata Recipe

overhead view of a vegetable frittata in a cast iron pan.

5 from 1 vote

This vegetable egg frittata is packed with fresh summer veggies, feta, and basil for a light, flavorful breakfast or brunch. Made in one skillet, it’s easy to prep, bake, and slice!

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, brunch, lunch

Cuisine: Italian

Servings: slices

Calories: 102kcal

Author: Becky Hardin

Equipment

Cast Iron Skillet

Ingredients

For the Egg Mixture:

6 large eggs
¼ cup milk *
2 cloves garlic minced
½ teaspoon kosher salt
¼ teaspoon ground black pepper

For the Vegetables:

2 tablespoons olive oil
1 red bell pepper diced
1 zucchini diced
2 cloves garlic minced
½ cup spinach **
¼ cup fresh basil chopped, plus more for serving
¼ cup crumbled feta cheese ***
½ cup cherry tomatoes or grape tomatoes, halved

For Serving (Optional):

flaky salt
a drizzle of olive oil

Instructions

Preheat oven to 400°F.
In a large bowl, whisk the eggs, milk, garlic, salt, and pepper together. Set aside.
6 large eggs, ¼ cup milk, 2 cloves garlic, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
Heat the oil in a 10-inch cast iron skillet (or another oven-safe skillet) over medium-high heat. Add in the bell pepper and zucchini and cook until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
2 tablespoons olive oil, 1 red bell pepper, 1 zucchini, 2 cloves garlic
Add in the spinach and cook, stirring, until wilted, about 1 minute.
½ cup spinach
Remove the skillet from the heat and pour in the egg mixture and basil. Stir so that the vegetables are evenly distributed throughout the egg.
¼ cup fresh basil
Sprinkle the feta evenly over the top, transfer to the oven, and bake, uncovered, for 15-20 minutes or until the edges are set. Top with tomatoes, fresh basil, flaky salt and a drizzle of olive oil. Serve.
¼ cup crumbled feta cheese, ½ cup cherry tomatoes, flaky salt, a drizzle of olive oil

Video

Notes

*Whole, 2%, or half-and-half will make the eggs creamier. I don't recommend using skim milk, as it could make the eggs watery.

**I used fresh spinach. If using frozen, make sure to let it fully thaw, then wring out any excess moisture before using.

***I chose feta cheese for a Mediterranean twist, but you could just as easily use cheddar, gruyere, fontina, ricotta, or goat cheese.

Tips:

I recommend using a cast-iron skillet. Remember to use an oven mitt when handling the skillet, as the handle gets hot!
If you don't have an oven-safe skillet, pour everything into an 8x8-inch baking dish when you're ready to bake it.
Whisk the eggs vigorously to incorporate air, which helps make the frittata lighter.
Always cook your veggies in the pan before adding your eggs. Leave everything slightly underdone; it will finish cooking in the oven.
You can gently lift the edges of the frittata while it’s baking so uncooked egg can flow underneath; this helps the center set evenly and stay creamy.
If the top browns too quickly, cover loosely with foil for the remainder of the baking time.
A frittata is finished baking when the edges are lightly browned and firm, but the center is still slightly jiggly. It should reach 160°F internally.
Let it rest for 5 minutes before cutting it. This will ensure it is fully cooked through and set.
You can serve it straight from the oven or after a chill in the refrigerator. It is great both ways!
To reheat without drying out, cover with foil and warm in a 350°F oven for 10-15 minutes
Nutritional information does not include optional ingredients.

Make-Ahead: You can fully assemble this frittata and store it in the refrigerator overnight. Simply pop the frittata into the oven in the morning for an easy, delicious breakfast!

Storage: Store vegetable frittata in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition