Vegetable Frittata Oven Baked (Printable)

Fluffy egg bake with broccoli, peppers, zucchini, and melted cheese. Ready in 40 minutes.

# What You Need:

→ Vegetables

01 - 1 cup broccoli florets, chopped
02 - 1 red bell pepper, diced
03 - 1 small zucchini, sliced
04 - 1/2 cup cherry tomatoes, halved
05 - 1 small red onion, thinly sliced

→ Eggs & Dairy

06 - 6 large eggs
07 - 1/4 cup whole milk
08 - 1 cup shredded cheddar cheese

→ Herbs & Seasoning

09 - 2 tablespoons fresh parsley, chopped
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon dried oregano

→ Oil

13 - 2 tablespoons olive oil

# Directions:

01 - Set oven to 375°F and allow to fully preheat.
02 - Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add broccoli, bell pepper, zucchini, and red onion. Sauté for 4-5 minutes until vegetables are softened.
03 - Stir in halved cherry tomatoes and cook for 1 additional minute.
04 - In a large bowl, whisk together eggs, milk, salt, black pepper, oregano, and fresh parsley until thoroughly combined.
05 - Pour egg mixture evenly over sautéed vegetables in the skillet. Distribute shredded cheese uniformly across the surface.
06 - Cook on stovetop over medium heat for 2-3 minutes until the edges begin to set.
07 - Transfer skillet to preheated oven and bake for 15-18 minutes until center is set and top is slightly golden.
08 - Allow frittata to cool for 5 minutes before slicing. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • It's one of those dishes that tastes like you spent hours cooking when you actually just chopped some vegetables and let the oven do the heavy lifting.
  • Leftovers taste just as good cold the next day, which means breakfast or lunch practically makes itself.
  • You can swap in whatever vegetables you have hanging around, so it's never the same twice.
02 -
  • Don't skip the stovetop cooking step—those first few minutes let the bottom set properly, which prevents the bottom from cooking too fast while the center stays custardy.
  • An oven-safe skillet with a metal handle is non-negotiable here; if your skillet has a rubber handle, wrap it tightly in foil before it hits the oven or you'll regret it when you smell melting plastic.
03 -
  • Use a nonstick or well-seasoned cast iron skillet so the frittata slides out cleanly and the bottom gets those lightly crispy edges that make everything better.
  • If you're unsure whether it's done, give the pan a gentle shake—the very center should barely jiggle, like barely-set custard, because it will continue cooking as it cools.
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