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
Scale
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
- â…” 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.
