Vegetable Frittata Oven-Baked (Print Version)

Colorful oven-baked egg dish with seasonal vegetables and creamy cheese

# Ingredient List:

→ 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 tbsp fresh parsley, chopped
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
12 - 1/4 tsp dried oregano

→ Oil

13 - 2 tbsp olive oil

# Recipe Steps:

01 - Preheat oven to 375°F.
02 - Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add broccoli, bell pepper, zucchini, and onion. Sauté 4–5 minutes until softened.
03 - Stir in cherry tomatoes and cook 1 more minute.
04 - In a large bowl, whisk eggs, milk, salt, pepper, oregano, and parsley until well combined.
05 - Pour the egg mixture evenly over the sautéed vegetables in the skillet. Sprinkle cheese evenly over the top.
06 - Cook on the stovetop for 2–3 minutes until edges begin to set.
07 - Transfer skillet to the oven and bake 15–18 minutes, or until the center is set and slightly golden.
08 - Let cool for 5 minutes before slicing. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • It transforms whatever vegetables are languishing in your crisper drawer into something that feels intentional and beautiful
  • The stovetop-to-oven method creates the most gorgeous texture, creamy on the bottom and perfectly set on top
  • You can slice it cold from the fridge for breakfast the next day, which honestly might be even better
02 -
  • Using an oven-safe skillet is non-negotiable because you cannot transfer the mixture once it is in the pan
  • The frittata will continue cooking as it rests, so pull it from the oven when it still looks slightly underdone in the very center
  • Do not use a glass baking dish even if it is oven-safe because it will not give you the same stovetop-to-oven results
03 -
  • Use a silicone or offset spatula to run around the edges of the pan immediately after baking to ensure nothing is sticking
  • If the top is browning too quickly but the center is still jiggly, tent a piece of foil loosely over the skillet
  • Let the eggs come to room temperature before whisking because they will incorporate more air and create a lighter final texture
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