Veggie Frittata Italian Style (Printable)
Fluffy Italian-style egg dish loaded with fresh vegetables for a light and satisfying meal.
# What You Need:
→ Vegetables
01 - 1 cup halved cherry tomatoes
02 - 1 cup roughly chopped baby spinach
03 - 1 small diced red bell pepper
04 - 1 small diced zucchini
05 - 1 small finely chopped red onion
→ Eggs & Dairy
06 - 6 large eggs
07 - 1/4 cup whole milk
08 - 1/2 cup crumbled feta cheese
09 - 1/4 cup grated Parmesan cheese
→ Herbs & Seasonings
10 - 2 tablespoons chopped fresh basil
11 - 1/2 teaspoon dried oregano
12 - 1/4 teaspoon freshly ground black pepper
13 - 1/2 teaspoon salt
→ Oils
14 - 2 tablespoons olive oil
# How To Cook:
01 - Preheat oven to 375°F (190°C).
02 - Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add chopped onion and diced red bell pepper; sauté for 3 minutes until softened.
03 - Add diced zucchini and cook for 2 minutes. Stir in halved cherry tomatoes and cook for an additional 2 minutes. Add baby spinach and sauté until wilted, about 1 minute.
04 - In a mixing bowl, whisk together eggs, whole milk, salt, black pepper, dried oregano, and fresh basil. Stir in half of the crumbled feta and grated Parmesan cheese.
05 - Pour the egg mixture evenly over the sautéed vegetables in the skillet. Cook without stirring for 3 to 4 minutes until the edges begin to set.
06 - Sprinkle the remaining feta and Parmesan over the top. Transfer the skillet to the preheated oven and bake for 10 to 12 minutes until the center is set and lightly golden.
07 - Allow the frittata to cool for 5 minutes before slicing. Serve warm or at room temperature.
# Expert Tips:
01 -
- It's forgiving enough that you can throw in whatever vegetables need saving from your fridge.
- The frittata finishes in the oven while you pour coffee or set the table, giving you actual free time.
- It tastes restaurant-quality but asks almost nothing of you in terms of technique.
- It's just as good cold, which makes it perfect for breakfast, lunch, or an afternoon snack.
02 -
- Don't bake it longer than twelve minutes even if the center looks slightly underdone—it will continue cooking, and overcooked eggs become grainy and sad.
- Removing the skillet from heat and finishing in the oven is what keeps the bottom from burning while the top cooks; there's no stovetop-only version that works as well.
03 -
- Use an oven-safe skillet with a metal handle to avoid any surprises when moving it into the oven.
- Room-temperature eggs and milk blend more smoothly and create a silkier texture than cold ones straight from the fridge.