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
Scale
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.
