Introduction
Looking for a simple, wholesome dish that makes the most of what’s in your fridge? This Veggie Frittata is the answer. Packed with protein-rich eggs and customizable with any leftover vegetables, it’s a budget-friendly, time-saving meal that works for breakfast, brunch, lunch, or dinner. Lightly seasoned, baked until golden, and served warm or cold, it’s the ultimate anytime meal.
The Origins of Frittata-Style Cooking
Frittata has its roots in Italian cooking, where the concept of blending eggs with whatever vegetables or meats were on hand helped reduce waste and create satisfying meals. The method has spread across the world thanks to its simplicity and versatility. Today, it’s a go-to for using up produce and making nutritious meals with minimal effort.
Unique Ingredients That Shine
Eggs are the base of the frittata, offering a filling dose of protein and nutrients. Add your favorite vegetables—such as bell peppers, spinach, onions, or tomatoes—for fiber and color. A bit of cheese (optional) brings creaminess, and herbs like parsley or basil lift the flavor. You can even throw in cooked potatoes, beans, or a sprinkle of chili flakes to match your taste.
Cooking Techniques That Make a Difference
Sauté your vegetables first to reduce moisture and bring out their sweetness. Whisk the eggs with seasoning and pour over the vegetables in a skillet or baking dish. Cook gently on the stovetop, then finish in the oven until set. This two-step method ensures a soft interior and lightly golden top with a satisfying texture in every bite.
Veggie Frittata – Quick and Versatile Egg Dish
Description
This Veggie Frittata is an adaptable, protein-packed egg dish loaded with vegetables. Quick to prepare and endlessly customizable, it's a delicious solution for any mealtime.
Ingredients for Veggie Frittata:
Optional:
Instructions
Preparation of Ingredients
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Preheat Oven
Preheat your oven to 375 °F.
This ensures even cooking once the skillet goes in the oven. -
Sauté Vegetables
Heat olive oil in an oven-safe skillet over medium heat. Add chopped vegetables and cook for 4–5 minutes until softened.
Cooking veggies first prevents sogginess and brings out flavor. -
Whisk Eggs and Seasoning
In a mixing bowl, whisk together the eggs, milk, salt, and pepper. Stir in cheese and any herbs or add-ins.
Whisking well incorporates air for a lighter frittata.
Assembling the Frittata
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Combine and Cook
Pour the egg mixture over the sautéed vegetables in the skillet. Cook without stirring for 2–3 minutes until the edges start to set.
This step helps form a base before baking. -
Bake to Finish
Transfer the skillet to the oven and bake for 15–20 minutes, or until the center is set, and the top is lightly golden.
Do not overbake - check for slight jiggle in the center.
Serving the Dish
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Cool and Slice
Let the frittata cool for 5 minutes before slicing. Serve warm or chilled.
Great with a side salad, toast, or roasted potatoes.
Note
- Double the recipe for meal prep or larger families.
- Store leftovers in the fridge for up to 3 days.
- Use parchment in a baking dish for easy cleanup.
- Add a dash of smoked paprika or cumin for extra flavor.
- Frittata can also be made in muffin tins for single servings.
