If you are looking for a delicious, colorful, and satisfying meal that comes together quickly, this Vegetable and Cheddar Frittata Recipe is exactly what you need. Bursting with the earthy flavors of sautéed mushrooms, sweet bell peppers, and tender zucchini, all enveloped in fluffy eggs and melted sharp cheddar, this dish is a celebration of fresh ingredients and simple techniques. Whether for breakfast, brunch, or a light dinner, this frittata is a versatile favorite that you will want to make again and again.
Ingredients You’ll Need
Gathering your ingredients for the Vegetable and Cheddar Frittata Recipe is delightfully straightforward. Each component is essential, contributing unique taste, texture, and vibrant color that makes the dish truly special.
- Olive oil: Provides a rich base for sautéing the vegetables and adds a wonderful depth of flavor.
- Sliced mushrooms (about 4 oz): These bring a savory earthiness and meaty texture that anchors the frittata.
- Bell peppers, thinly sliced (about 4 oz): Add a touch of sweetness and bright color to the dish.
- Zucchini, quartered (about 4 oz): Offers lightness and a subtle crunch after sautéing.
- Large eggs (8): The heart of the frittata, creating its fluffy, custardy structure.
- Heavy cream or milk (¼ cup): Enhances the richness and tenderness of the egg base.
- Sea salt (¾ teaspoon): Elevates all the ingredients’ flavors perfectly.
- Black pepper (¼ teaspoon): Adds a gentle heat and complexity.
- Shredded cheddar cheese (⅔ cup): Melts into gooey pockets of sharp, creamy goodness throughout the frittata.
How to Make Vegetable and Cheddar Frittata Recipe
Step 1: Sauté the Vegetables
Start by preheating your oven to 350°F (176°C). Heat 2 tablespoons of olive oil in a 10-inch cast iron skillet or any oven-safe skillet over medium heat. Toss in the mushrooms, bell peppers, and zucchini. Let them cook for about 6 to 10 minutes, stirring occasionally, until they soften and develop a lovely golden-brown color. This step builds the flavor foundation of the frittata and brings out the natural sweetness and textures of the vegetables.
Step 2: Whisk Together the Eggs and Cream
While the veggies are getting nice and tender, crack 8 large eggs into a large bowl. Add ¼ cup of heavy cream (or your preferred milk) along with ¾ teaspoon sea salt and ¼ teaspoon black pepper. Whisk everything together until the mixture is smooth and slightly frothy. This creates the fluffy, creamy custard that will set around the vegetables and cheese.
Step 3: Combine and Add Cheese
Pour your egg mixture evenly over the sautéed vegetables sitting in the skillet. Immediately sprinkle ⅔ cup of shredded cheddar cheese on top. The cheese will melt as the frittata bakes, adding creamy, savory bursts in each bite. Now, carefully transfer the skillet to the preheated oven for baking.
Step 4: Bake the Frittata
Bake for 15 to 20 minutes, keeping a close eye on it to ensure it puffs up beautifully and sets in the center without browning too much. You want the frittata to have a light, airy texture with just a slight jiggle in the center when it’s done. This cooking method delivers that signature custardy feel that all great frittatas share.
Step 5: Cool and Slice
Remove the skillet from the oven and let the frittata cool for a few minutes. This resting period helps it firm up slightly, making it easier to slice. Use a sharp knife to cut it into wedges and get ready to enjoy your masterpiece.
How to Serve Vegetable and Cheddar Frittata Recipe
Garnishes
Simple garnishes can elevate the charm of your frittata. Fresh herbs like chopped parsley, chives, or basil add a burst of color and a refreshing aroma. A light drizzle of hot sauce or a dollop of sour cream can bring extra zest and creaminess, perfectly complementing the cheddar’s rich flavor.
Side Dishes
For a well-rounded meal, pair your Vegetable and Cheddar Frittata Recipe with fresh mixed greens tossed in a tangy vinaigrette or a crunchy avocado salad. Toasted whole grain bread or buttery croissants also make fantastic companions, soaking up any cheesy, eggy goodness left on the plate.
Creative Ways to Present
Consider serving individual frittata muffins using a muffin tin for single servings, which is perfect for brunch parties or meal prepping. Another fun idea is to place slices on toasted baguette rounds, topped with a sprinkle of microgreens for an elegant appetizer. This dish’s vibrant colors make presentation effortless and inviting.
Make Ahead and Storage
Storing Leftovers
Leftover Vegetable and Cheddar Frittata Recipe keeps well in an airtight container in the refrigerator for up to 3 days. Store it in portions for easy grab-and-go breakfasts or quick lunches, making your week a bit easier and tastier.
Freezing
If you want to save the frittata for later, it freezes beautifully. Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag or container. Frozen frittata slices will maintain their flavor and texture for up to 2 months, ready to brighten your day whenever you need it.
Reheating
To enjoy your leftover or frozen frittata, reheat gently in a microwave or in a preheated oven at 325°F (163°C) until warmed through. Avoid high heat to keep it tender and moist rather than dry or rubbery. Reheating is quick, making this dish a convenient favorite.
FAQs
Can I use different vegetables in the Vegetable and Cheddar Frittata Recipe?
Absolutely! This recipe is wonderfully flexible. Feel free to swap in veggies like spinach, asparagus, cherry tomatoes, or even broccoli depending on what’s in season or what you have on hand.
Is it necessary to use a cast iron skillet?
A cast iron skillet is great because it retains heat well and can go from stove to oven smoothly. However, any oven-safe skillet will work perfectly for this recipe.
Can I make this frittata vegan or dairy-free?
While the traditional recipe relies on eggs and cheddar cheese, you can substitute dairy-free cheese and use chickpea flour or tofu blends as an egg substitute to create a vegan version with a similar texture and flavor.
How do I know when the frittata is done baking?
Look for a puffed-up frittata with a slightly set center that jiggles just a bit. Avoid overbaking, as it can dry out or brown excessively — you want it tender and creamy.
Can I prepare the frittata mixture in advance?
Yes! You can prepare the vegetable sauté and whisked egg mixture separately and store them in the refrigerator overnight. Just combine and bake when you’re ready for a fresh, hot meal.
Final Thoughts
There is something truly comforting about a warm slice of Vegetable and Cheddar Frittata Recipe fresh from the oven. It’s simple, nourishing, colorful, and packed with flavors that feel both homey and vibrant. Whether you’re making it for a lazy weekend brunch or a quick weekday meal, this recipe is sure to become one of your favorites. Give it a try and watch how it effortlessly becomes a staple in your kitchen!
Print
Vegetable and Cheddar Frittata Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Description
This classic vegetable frittata is a simple and satisfying dish perfect for breakfast, brunch, or a light dinner. Featuring sautéed mushrooms, bell peppers, and zucchini, combined with fluffy eggs and cheddar cheese, this baked skillet meal is both nutritious and delicious. It’s quick to prepare and makes a great option for meal prep or feeding a crowd.
Ingredients
Vegetables
- 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
Other
- 2 tablespoons olive oil
- ⅔ cup shredded cheddar cheese
Instructions
- Prepare the skillet and vegetables: Preheat the 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 sliced mushrooms, bell peppers, and zucchini, and sauté for 6 to 10 minutes until the vegetables are softened and browned.
- Make the egg mixture: In a large bowl, whisk together 8 large eggs, ¼ cup of heavy cream or milk, ¾ teaspoon of sea salt, and ¼ teaspoon of black pepper until well combined and slightly frothy.
- Combine eggs and vegetables: Pour the egg mixture evenly into the skillet over the sautéed vegetables. Sprinkle ⅔ cup shredded cheddar cheese evenly on top.
- Bake the frittata: Carefully place the skillet into the preheated oven. Bake for 15 to 20 minutes until the frittata is puffed up and set in the center. Be careful not to overbake or let the top brown excessively.
- Cool and serve: Remove the skillet from the oven and allow the frittata to cool for a few minutes. Slice into 8 portions and serve warm.
Notes
- Use an oven-safe skillet to easily transfer from stovetop to oven.
- You can substitute the heavy cream with any milk or milk alternative according to preference.
- Feel free to customize the vegetables with your favorites such as spinach, tomatoes, or onions.
- Leftovers can be refrigerated and enjoyed cold or reheated the next day.
- To prevent sticking, ensure the skillet is well-oiled before sautéing.
