If you’re on the lookout for a bright, nourishing dish that’s as delightful to eat as it is to make, the Vegetable Mushroom and Bell Pepper Frittata Recipe is going to become your new favorite. This vibrant frittata perfectly balances tender mushrooms, crisp bell peppers, and zucchini with fluffy eggs and melty cheddar cheese, creating a comforting yet fresh flavor burst in every bite. Whether for breakfast, brunch, or a light dinner, this dish brings together simple ingredients in a way that feels special and utterly satisfying.
Ingredients You’ll Need
The beauty of this Vegetable Mushroom and Bell Pepper Frittata Recipe lies in its straightforward ingredients, each playing an important role in taste, texture, and color. These components come together effortlessly but make a delicious impact. Here’s what you’ll need for about eight servings:
- Olive oil: Use 2 tablespoons to sauté the vegetables, adding a subtle fruity richness.
- Sliced mushrooms (1 ½ cups): About 4 ounces to give the frittata an earthy depth and tender texture.
- Bell peppers (1 cup, thinly sliced): Roughly 4 ounces for a sweet crunch and vibrant color.
- Zucchini (1 cup, quartered): Approximately 4 ounces, contributing a light freshness that complements the other veggies.
- Large eggs (8): The fluffy base that ties the whole frittata together.
- Heavy cream (¼ cup): Or any milk of choice, to ensure a creamy, rich consistency in the eggs.
- Sea salt (¾ teaspoon): Enhances every flavor without overpowering.
- Black pepper (¼ teaspoon): Adds just a hint of warmth and spice.
- Shredded cheddar cheese (â…” cup): Melts beautifully for a gooey, cheesy top that finishes the dish.
How to Make Vegetable Mushroom and Bell Pepper Frittata Recipe
Step 1: Preheat and Sauté Vegetables
Start by warming your oven to 350°F (176°C). While the oven heats, pour 2 tablespoons of olive oil into a 10-inch cast iron or any oven-safe skillet and place it over medium heat. Add your sliced mushrooms, bell peppers, and zucchini to the pan. Sauté them for 6 to 10 minutes until the vegetables soften and develop a lovely browned edge. This step builds a base of rich flavor that makes the frittata stand out.
Step 2: Whisk Eggs
While the veggies cook, whisk together 8 large eggs, ¼ cup of heavy cream (or your preferred milk), ¾ teaspoon sea salt, and ¼ teaspoon black pepper in a large bowl. This helps aerate the eggs, ensuring your frittata turns out light and fluffy instead of dense.
Step 3: Combine and Bake
Once your vegetables have softened, pour the egg mixture directly into the skillet over the vegetables. Sprinkle ⅔ cup of shredded cheddar cheese evenly on top. Carefully transfer the skillet to the preheated oven and bake for 15 to 20 minutes. Keep an eye out—the frittata should puff up and become set in the center but remain tender and moist without getting overly browned.
Step 4: Cool and Serve
After baking, remove the skillet from the oven and let the frittata cool for a few minutes. This resting time allows it to set even more, making it easier to slice neatly. Then, go ahead and cut into wedges to serve the truly delicious Vegetable Mushroom and Bell Pepper Frittata Recipe you just created!
How to Serve Vegetable Mushroom and Bell Pepper Frittata Recipe
Garnishes
A sprinkle of fresh chopped herbs like parsley, chives, or basil adds a lovely fresh aroma and a burst of color that brightens the dish beautifully. A light drizzle of olive oil or a scattering of cracked black pepper right before serving also works wonders.
Side Dishes
This frittata shines when paired with a crisp green salad dressed in lemon vinaigrette or a refreshing tomato and cucumber salad. For a more hearty meal, you can add toasted sourdough bread or roasted potatoes on the side to provide contrasting textures.
Creative Ways to Present
For a fun twist, try cutting the frittata into smaller squares to serve as finger food at brunch or a casual get-together. Alternatively, serve it atop a bed of fresh greens for a light yet impressive plated lunch. The colorful vegetables inside make each slice naturally eye-catching.
Make Ahead and Storage
Storing Leftovers
Leftover Vegetable Mushroom and Bell Pepper Frittata Recipe keeps well in an airtight container in the refrigerator for up to 3 days. Simply cover the skillet or transfer slices to a container to maintain moisture and freshness.
Freezing
If you want to keep it longer, you can freeze slices wrapped tightly in plastic wrap and stored in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating to preserve the texture and flavor as much as possible.
Reheating
Reheat leftover frittata slices in a skillet over low heat or in a microwave for a minute or two until warmed through. Avoid overheating to keep the eggs tender and prevent the veggies from becoming too soft.
FAQs
Can I use different vegetables in the Vegetable Mushroom and Bell Pepper Frittata Recipe?
Absolutely! While mushrooms, bell peppers, and zucchini are classic choices here, feel free to swap in spinach, kale, asparagus, or even tomatoes based on your preference or what’s in season. Just be mindful of moisture content to avoid a soggy frittata.
Is it necessary to use cheese in the recipe?
Cheese adds a wonderful melty richness and a bit of salty flavor, but if you prefer a dairy-free or lighter option, you can omit it or substitute with a plant-based cheese alternative. The frittata will still be deliciously satisfying.
Can I make this recipe gluten-free?
Yes! This Vegetable Mushroom and Bell Pepper Frittata Recipe is naturally gluten-free since it contains no flour or wheat products. Just be sure any additional sides or garnishes you serve alongside are gluten-free too.
What type of pan works best for baking the frittata?
A cast iron skillet is ideal because it heats evenly and transitions well from stove to oven, but any oven-safe skillet, such as stainless steel or non-stick, will work perfectly as long as you watch the baking time closely.
How do I know when the frittata is fully cooked?
Look for a puffed, set center that is no longer jiggly when you gently shake the pan. The top should be lightly golden without overbrowning. The edges might pull away slightly from the pan, signaling it’s ready to come out of the oven.
Final Thoughts
The Vegetable Mushroom and Bell Pepper Frittata Recipe is truly a kitchen delight that brings warmth, color, and wholesome goodness to your table with minimal effort. Whether you’re hosting friends or enjoying a quiet meal at home, this frittata invites you to savor simple ingredients done right. Give it a try—you’ll soon find it’s one of those recipes you keep coming back to time and time again.
Print
Vegetable Mushroom and Bell Pepper Frittata Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Description
This vibrant vegetable frittata is a perfect protein-packed meal for any time of the day. Featuring sautéed mushrooms, bell peppers, and zucchini combined with fluffy eggs and melty cheddar cheese, it’s a savory, colorful dish baked to perfection in a cast iron skillet. Easy to prepare in about 30 minutes and yielding 8 servings, this frittata is great for breakfast, brunch, or a light dinner.
Ingredients
Vegetables
- 2 tablespoons olive oil
- 1 ½ cups sliced mushrooms (about 4 oz)
- 1 cup bell peppers, thinly sliced (about 4 oz)
- 1 cup zucchini, quartered (about 4 oz)
Egg Mixture
- 8 large eggs
- ¼ cup heavy cream (or any milk of your choice)
- ¾ teaspoon sea salt
- ¼ teaspoon black pepper
Cheese
- â…” cup shredded cheddar cheese
Instructions
- Preheat and Sauté Vegetables: Preheat your oven to 350°F (176°C). Heat 2 tablespoons of olive oil in a 10-inch cast iron or oven-safe skillet over medium heat. Add 1 ½ cups sliced mushrooms, 1 cup thinly sliced bell peppers, and 1 cup quartered zucchini. Sauté for 6 to 10 minutes, stirring occasionally, until the vegetables soften and develop a nice browned color.
- Whisk Eggs: In a large mixing bowl, thoroughly whisk together 8 large eggs, ¼ cup heavy cream (or your preferred milk), ¾ teaspoon sea salt, and ¼ teaspoon black pepper until fully combined and slightly frothy.
- Combine and Bake: Pour the egg mixture evenly over the sautéed vegetables in the skillet. Sprinkle ⅔ cup shredded cheddar cheese evenly on top. Carefully transfer the skillet to the preheated oven.
- Bake the Frittata: Bake for 15 to 20 minutes until the frittata is puffed up and set firmly in the center but not browned excessively. Keep a close eye to avoid overbaking, which can dry out the eggs.
- Cool and Serve: Remove the skillet from the oven and let the frittata cool for a few minutes. This resting time helps the frittata set further, making it easier to slice. Cut into wedges and serve warm.
Notes
- You can substitute heavy cream with milk or plant-based milk for a lighter or dairy-free version.
- For extra flavor, add fresh herbs like thyme or parsley to the egg mixture.
- Use any combination of vegetables you like or have on hand—spinach, tomatoes, or onions work well.
- Ensure the skillet is oven-safe before transferring it to the oven to avoid accidents.
- Serve with a side salad or fresh fruit for a complete meal.
