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Classic Vegetable Frittata

This vegetable frittata is made by whisking eggs with a medley of fresh vegetables, then baking until fluffy and golden on top. The dish features a tender, custard-like interior with a colorful array of sautéed produce, making it a versatile and satisfying meal for any time of day.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs beaten
  • 1 cup bell peppers chopped
  • 1 cup spinach chopped
  • 1/2 cup onions diced
  • 1 cup mushrooms sliced
  • 1/2 cup cheddar cheese shredded
  • 2 tbsp olive oil for sautéing
  • to taste salt and pepper

Equipment

  • Frying pan
  • Oven-safe baking dish
  • whisk
  • Spatula

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Heat a frying pan over medium heat and add a tablespoon of olive oil. Once shimmering, add the diced onions and sauté until translucent, about 2-3 minutes.
  3. Add the sliced mushrooms and chopped bell peppers to the pan. Cook until the vegetables are tender and slightly caramelized, about 5 minutes, stirring occasionally.
  4. Stir in the chopped spinach and cook until wilted, about 1 minute. Remove the pan from heat and set aside.
  5. In a mixing bowl, whisk the eggs until smooth. Season with salt and pepper to taste.
  6. Fold the sautéed vegetables into the beaten eggs and sprinkle the shredded cheddar evenly over the mixture.
  7. Pour the egg mixture into a greased oven-safe baking dish, spreading it out evenly with a spatula.
  8. Bake in the preheated oven for 15-20 minutes, or until the frittata is puffed, golden on top, and a toothpick inserted in the center comes out clean.
  9. Remove the frittata from the oven and let it rest for a few minutes before slicing.
  10. Slice into wedges and serve warm, enjoying the fluffy texture and vibrant colors of the vegetables.

Notes

Feel free to customize with your favorite vegetables or cheese varieties.