Classic Vegetable Frittata
A fluffy, golden frittata loaded with sautéed vegetables and melted cheese. Perfect for breakfast, lunch, or a light dinner that comes together in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 245
- Protein
- 16g
Ingredients
- 8 whole large eggs
- 2 tablespoons olive oil
- ½ medium yellow onion, diced
- 1 medium bell pepper, diced
- 1 cup zucchini, sliced
- 1 cup mushrooms, sliced
- 1 cup fresh spinach
- ¾ cup cheddar cheese, shredded
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh herbs (parsley or chives)
Instructions
- 1
Preheat oven to 375°F.
- 2
In a bowl, whisk together eggs, salt, and pepper until well combined. Set aside.
- 3
Heat olive oil in a 10-inch cast iron skillet over medium heat.
- 4
Add onion and bell pepper, sauté for 3 minutes until softened.
- 5
Add zucchini and mushrooms, cook for 3-4 minutes until vegetables are tender.
- 6
Stir in spinach until wilted, about 1 minute.
- 7
Pour egg mixture over vegetables and distribute evenly in skillet.
- 8
Sprinkle shredded cheese over top.
- 9
Cook on stovetop for 2-3 minutes until edges begin to set.
- 10
Transfer skillet to oven and bake for 8-10 minutes until center is set and top is lightly golden.
- 11
Remove from oven and let cool for 2 minutes. Garnish with fresh herbs and serve.
Tools you’ll need
- 10-inch cast iron skillet
- medium mixing bowl
- whisk
- cutting board
- chef's knife
- wooden spoon
- oven
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