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Vegetable Frittata Recipe

Italian · Main course · 30 min total

A quick and versatile Italian-style baked egg dish packed with colorful vegetables, perfect for any meal of the day.

Ingredients

• 8 large eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 medium zucchini, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat oven to 375°F (190°C). In a medium bowl, whisk together eggs, milk, salt, and pepper until well combined.
2. Heat olive oil in a 9-inch oven-safe nonstick skillet over medium heat. Add onion and bell pepper; cook until softened, about 4 minutes.
3. Add zucchini and cherry tomatoes; cook for 2 minutes until slightly tender.
4. Pour the egg mixture evenly over the vegetables. Sprinkle Parmesan cheese on top.
5. Cook on stovetop for 2 minutes without stirring, then transfer skillet to the preheated oven.
6. Bake for 15-18 minutes, until the frittata is set and the top is lightly golden.
7. Let cool for 5 minutes, then slide onto a cutting board. Slice into wedges and serve.

Tips

• Any combination of vegetables works; just ensure they are diced small for even cooking.
• Leftover frittata can be stored in the refrigerator for up to 3 days and reheated in a toaster oven.
• Serve with a side salad for a complete meal.

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