Mediterranean Vegetable Frittata with Zucchini and Bell Peppers
A versatile egg dish packed with colorful vegetables including zucchini, bell peppers, and onions. This oven-finished frittata combines the convenience of a skillet start with the even cooking of baking. Perfect for breakfast, brunch, or a light dinner, it's naturally protein-rich and can be served warm or at room temperature. The combination of sautéed vegetables creates a satisfying texture contrast with the creamy eggs, while optional goat cheese adds a tangy finish.
Ingredients
- 8 large eggs
- ¼ cup milk, any kind
- 1 tablespoon olive oil
- 2 teaspoons garlic, minced
- 1 teaspoon kosher salt
- 1 cup zucchini, quartered
- ½ cup red bell pepper, diced
- ½ cup green bell pepper, diced
- ¼ cup yellow onion, diced
- goat cheese(optional)
Instructions
- 1
Preheat oven to 375°F
- 2
Whisk eggs and milk in a large bowl and set aside
- 3
Prepare vegetables by mincing garlic, quartering zucchini, and dicing bell peppers and onions
- 4
Heat olive oil in nonstick oven-safe skillet over medium-high heat
- 5
Add vegetables and season with salt and pepper, sauté for 5 minutes until partially cooked
- 6
Spray pan sides with nonstick cooking spray
- 7
Add egg mixture to vegetables, ensuring everything is submerged
- 8
Place pan in oven and bake for 16-18 minutes until fully cooked in center
- 9
Remove from oven and top with goat cheese
Tips
Use an oven-safe nonstick skillet to prevent sticking and ensure easy removal from the pan.
Spray the sides of the pan with cooking spray before adding eggs to prevent the frittata from sticking as it rises.
Let the frittata rest for 2-3 minutes after removing from oven to allow it to set completely before slicing.
Good to Know
Refrigerate covered for up to 3 days. Reheat gently or serve cold.
Can be made 1 day ahead and served at room temperature or reheated.
Slice into wedges and serve directly from the skillet, warm or at room temperature.
Common Mistakes
Don't skip preheating the oven to ensure even cooking throughout.
Avoid overcooking vegetables in the sauté step to prevent them from becoming mushy.
Substitutions
FAQ
Can I make this frittata without an oven-safe skillet?
Yes, transfer the sautéed vegetables to a greased baking dish, add the egg mixture, and bake at 375°F for 20-25 minutes until set in the center.
What other vegetables work well in this frittata?
Try mushrooms, spinach, cherry tomatoes, asparagus, or broccoli. Just ensure they're cut to similar sizes and adjust sauté time as needed for proper cooking.
Can I freeze leftover frittata?
Yes, wrap cooled slices individually and freeze for up to 2 months. Thaw overnight in refrigerator and reheat gently in microwave or low oven.