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Easy Veggie Frittata Recipe

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4.7 from 7 reviews

This easy veggie frittata is a delicious and fluffy egg-based dish packed with colorful vegetables and optional cheese, perfect for a nutritious breakfast or light meal. With simple ingredients and straightforward steps, it combines stovetop cooking and baking to achieve a golden, tender texture.

Ingredients

Egg Mixture

  • 6 large eggs
  • 2 tablespoons milk or half and half
  • Salt to taste
  • Black pepper to taste

Vegetables and Cheese

  • 1/4 cup finely diced carrots
  • 1/4 cup frozen peas, thawed
  • 2 tablespoons chopped green onions
  • 1/4 cup shredded Monterey Jack or cheddar cheese (optional, for extra richness)

Cooking

  • 1 tablespoon olive oil

Serving

  • Fresh arugula and orange slices for serving (optional)

Instructions

  1. Preheat oven: Preheat your oven to 350F (175C) to prepare for baking the frittata.
  2. Prepare egg mixture: In a medium bowl, vigorously whisk the eggs for 1 minute until they become light and foamy to ensure a fluffy texture. Stir in the milk or half and half, salt, and pepper to combine evenly.
  3. Sauté vegetables: Heat the olive oil in an 8-inch oven-safe non-stick skillet over medium heat. Add the diced carrots and cook for 3-4 minutes until slightly tender, then add the thawed peas and chopped green onions, cooking for an additional minute.
  4. Add egg mixture: Pour the whisked egg mixture evenly over the cooked vegetables in the skillet. If desired, sprinkle the shredded cheese over the top for extra richness.
  5. Cook on stovetop: Let the frittata cook on the stovetop for 3-5 minutes until the edges start to set and the bottom is lightly golden, while the center remains jiggly. This step helps set the base without overcooking the eggs.
  6. Bake the frittata: Carefully transfer the skillet to the preheated oven and bake for 12-15 minutes until the frittata is puffed, set in the center, golden brown on top, and a toothpick inserted comes out clean.
  7. Cool and serve: Remove the skillet from the oven and let the frittata cool for 5 minutes in the pan to fully set. Slice into wedges and serve warm, optionally with fresh arugula and orange slices.

Notes

  • Whisking the eggs vigorously traps air and helps create a fluffy texture.
  • If you don’t have an oven-safe skillet, transfer the mixture to a greased baking dish before baking.
  • The cheese is optional but adds richness and flavor; omit for a dairy-free version.
  • Use fresh vegetables like bell peppers or spinach for variety.
  • Serve immediately for best texture; leftovers can be reheated gently.

Find it online: https://sweetworldcooks.com/easy-veggie-frittata-recipe/