Get ready to fall in love with veggies! Our fresh spin on this delicious frittata Basic frittata recipe. Packed with vibrant veggies and melty cheese, then baked to perfection in an oven-safe skillet, it's the perfect breakfast or brunch option when you want bold flavors without the meat.
Or try your hand at us Crustless spinach quiche or Grab a tasty bite with Homemade Aussie Kite.
Why our recipe?
- To keep things simple, the entire frittata is made in an oven-safe skillet.
- A delicious combination of broccoli, mushrooms and red bell peppers for the veggie lovers.
- Shredded cheese is mixed in to bring out all the gooey cheese goodness.
Making a homemade frittata is one of the easiest meals you can whip up. Simply toss your ingredients in a cast iron skillet, bake with an egg on top. The best part? You can customize it to your taste—add more veggies, pile on the cheese, or include Perfectly crispy bacon or diced ham. The possibilities are endless, and the result is a delicious, filling meal perfect for feeding the whole family!
Material notes
- Olive oil: Used as an alternative to rendered fat from sautéed meats like bacon.
- Broccoli: Frozen broccoli is our favorite for this recipe because it cooks quickly.
- mushroom: Any variation works well; We recommend portobello or crimini mushrooms for their rich flavor.
- bell pepper: This recipe uses red bell peppers, but yellow, orange, or green peppers can be substituted.
- onion: We used red onions, but white or yellow onions work just as well.
- egg: Grade AA eggs are ideal for best results.
- heavy cream: Adds richness and perfect texture to frittatas. Avoid replacing with milk or half.
- cheese: Use your favorite cheese! Shredded mozzarella or cheddar work especially well in this recipe.
PAN option
Cast iron pans are ideal for baking frittatas and are our preferred method for this recipe. They enhance flavor and provide a convenient one-pan cooking experience, making clean-up a breeze. If you don't have a cast iron pan, you can roast the vegetables in a regular skillet, then transfer them to a 9×9 baking dish or 9-inch deep-dish pie plate. Pour the egg mixture over the vegetables and bake in the oven as directed.
If using a 12-inch cast iron, be sure to double the recipe and add an extra 5-10 minutes to the cooking time. You know your frittata is cooked when you can feel the top of the egg and it's no longer squishy or jiggly.
Other veggie variations
Feel free to customize the vegetables in this recipe or omit any you don't like. Other great options include spinach, kale, zucchini, grape tomatoes, roasted root vegetables, potatoes or shallots. Aim for 2 cups of vegetables total. If using heartier options like potatoes or squash, pre-cook them in a skillet before baking. For best flavor in every bite, cut vegetables into small pieces to ensure even coverage.
Choosing the right cheese
Any melted cheese is fine for a frittata. Some of our favorites include Cheddar, Mozzarella, Grure, Pepper Jack, Monterey Jack, Swiss and Provolone.
Please direct forward
This frittata is perfect for making ahead and freezing for future meals. Cook the frittata as directed, then let it cool completely. Wrap it tightly in plastic wrap, place in a large freezer bag, and freeze until ready to use. When you're ready to eat, thaw the frittata in the refrigerator, remove the plastic wrap, and heat in a preheated 350°F oven until warm (about 30 minutes).
Serving advice
Each frittata is usually cut into 6 equal slices. If serving three or more people, consider making two frittatas or pairing them with hearty sides to ensure everyone is satisfied. A fruit saladA berry medley or a Simple charcuterie board Makes a great addition.
Serve with freshly brewed coffee, tea, or fresh juice like orange or grapefruit. For brunch, consider mimosas or sparkling water with lemon.
Storage and reheating instructions
Keep in fridge Store leftovers in an airtight container or wrapped in plastic wrap for up to 4 days.
Reheat Individual parts are preheated in the microwave in 30-second increments or completely in an oven at 350 degrees F, until warm.
