Skillet Vegetable Frittata with Fresh Side Salad
A tender, custardy frittata loaded with sautéed vegetables and melted cheese, finished under the broiler and served with a bright lettuce, tomato, and olive side. Ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 285
- Protein
- 18g
Ingredients
- 6 large eggs
- 1 medium, sliced thin zucchini
- 1 medium, diced bell pepper (any color)
- ¾ cup shredded cheese (cheddar or mozzarella)
- ½ cup, halved (for side salad) cherry tomatoes
- 1 small handful (for side salad) lettuce leaves (mixed greens or romaine)
- ¼ cup, pitted (for side salad) green olives
Instructions
- 1
Heat 1 tbsp olive oil in a 10-inch nonstick or cast iron skillet over medium-high heat until shimmering, about 90 seconds.
- 2
Add zucchini and bell pepper. Cook, stirring occasionally, until softened and edges just start to brown, 4–5 minutes.
- 3
Whisk eggs with a pinch of salt and pepper in a bowl. Pour over the vegetables and sprinkle cheese evenly across the top.
- 4
Cook on the stovetop undisturbed until edges set but center still jiggles slightly, about 4 minutes.
- 5
Transfer skillet to the broiler and cook 2–3 minutes until the top is just set and lightly golden. Watch it closely.
- 6
Toss lettuce, cherry tomatoes, and olives with a drizzle of olive oil and a pinch of salt. Serve salad alongside a warm wedge of frittata.
Tools you’ll need
- 10-inch nonstick or cast iron skillet
- mixing bowl
- whisk
- broiler
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