30-Minute Easy Vegetable Frittata Skillet
A hearty one-pan frittata combining frozen broccoli and asparagus with creamy eggs, sun-dried tomato paste, and sharp cheddar cheese. Perfect for weekend brunch, quick weeknight dinners, or meal prep. The frozen vegetables make this incredibly convenient while still delivering fresh flavors from herbs and tangy sun-dried tomatoes. Finished in the oven for a perfectly set, golden top that serves beautifully straight from the skillet.
Ingredients
- 1 bag (14 oz) frozen broccoli florets
- 1 box (14 oz) frozen asparagus cuts
- 6 eggs
- ⅓ cup heavy cream
- ¼ cup sun-dried tomato paste
- 1 tablespoon mixed dried herbs (basil, dill and oregano)
- ½ teaspoon salt and pepper, divided
- 2 tablespoons olive oil
- 1 cup sharp cheddar cheese, shredded
- cherry tomatoes and sprouts, for topping(optional)
Instructions
- 1
Preheat oven and cook vegetables according to package directions
- 2
Whisk together eggs, heavy cream, sun-dried tomato paste, dried herbs and a pinch of salt and pepper
- 3
Heat olive oil in large ovenproof non-stick skillet over medium-high heat
- 4
Add cooked broccoli and asparagus, season with salt and pepper, and stir to cook for a few minutes
- 5
Distribute ingredients evenly across bottom of skillet, then pour in egg mixture to coat everything
- 6
Let sit on burner for 30-45 seconds to set edges, then sprinkle with cheddar cheese
- 7
Transfer skillet to oven and cook until eggs are set
- 8
Remove and garnish with fresh herbs and cherry tomatoes if desired, slice and serve warm
Tips
Make sure your skillet is truly ovenproof before transferring to prevent handle damage or melting.
Drain frozen vegetables well after cooking to prevent excess water from making the frittata soggy.
Let the frittata rest for 2-3 minutes before slicing to help it hold together better when serving.
Good to Know
Refrigerate covered for up to 3 days. Reheat gently in microwave or low oven.
Can be made 1 day ahead and reheated. Best served fresh but holds well.
Serve warm directly from skillet. Cut into wedges for easy serving.
Common Mistakes
Use an ovenproof skillet to avoid handle damage in the oven.
Drain vegetables thoroughly to avoid watery frittata.
Don't skip the 30-45 second stovetop setting to ensure proper texture.
Substitutions
Dairy-Free Swaps
General Alternatives
use same amounts of fresh broccoli and asparagus, blanch first
FAQ
Can I use fresh vegetables instead of frozen?
Yes, blanch fresh broccoli and asparagus first until crisp-tender, then drain well before adding to the skillet to prevent excess moisture.
What if I don't have an ovenproof skillet?
Cook the frittata covered on stovetop over low heat for 8-10 minutes until set, or transfer mixture to a greased baking dish.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat gently in microwave or low oven until warmed through.