Vegetable Frittata Oven-Baked (Printable)

Colorful oven-baked egg dish with seasonal vegetables, herbs, and creamy cheese. Ready in 40 minutes.

# What You'll Need:

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

→ Oil

13 - 2 tablespoons olive oil

# How To Make It:

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

# Expert Tips:

01 -
  • It comes together in under 45 minutes and works for any meal of the day when you're unsure what to cook.
  • You can raid your vegetable drawer and use whatever needs rescuing, so it's never the same twice.
  • One skillet means minimal cleanup, which honestly might be the best part of cooking at all.
02 -
  • Don't skip the initial stovetop cooking before the oven—those 2 to 3 minutes set the edges and prevent a raw, rubbery frittata.
  • An oven-safe skillet with a metal handle is non-negotiable because some silicone handles will warp or melt, and that's a moment you don't want to experience.
03 -
  • Let your eggs come to room temperature before whisking—they'll incorporate more smoothly and cook more evenly than cold eggs straight from the fridge.
  • If you don't have an oven-safe skillet, you can cook the vegetables in a regular pan, transfer them to a baking dish, pour the egg mixture over, and bake at the same temperature for a few minutes longer.
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