Vegetable & Cheese Frittata
A fluffy baked frittata loaded with sautéed vegetables and melty cheese. Ready in 25 minutes—perfect for breakfast, brunch, or a quick dinner.
- Total time
- 25 min
- Servings
- 4
- Calories
- 245
- Protein
- 16g
Ingredients
- 8 whole large eggs
- 1 medium bell pepper, diced
- 1 small zucchini, diced
- ½ medium onion, diced
- 1 cup cheddar or feta cheese, shredded
- 2 tbsp olive oil
- 1 pinch salt and black pepper to taste
Instructions
- 1
Preheat oven to 375°F. Dice the bell pepper, zucchini, and onion into 1/2-inch pieces.
- 2
Crack eggs into a bowl and whisk until combined. Season with salt and pepper.
- 3
Heat olive oil in a 10-inch oven-safe skillet over medium-high until shimmering, ~90 seconds.
- 4
Add onion and sauté 2 minutes, stirring occasionally, until translucent.
- 5
Add bell pepper and zucchini. Cook 3 minutes, stirring occasionally, until starting to soften.
- 6
Pour whisked eggs evenly over the vegetables. Scatter cheese on top.
- 7
Transfer skillet to oven. Bake 12–15 minutes until the center is set but slightly jiggly.
- 8
Remove from oven and let cool 2 minutes. Slice into wedges and serve warm.
Tools you’ll need
- 10-inch oven-safe skillet (cast iron or stainless steel)
- mixing bowl
- whisk
- oven
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