Introduction
Looking for a versatile, nutrient-packed dish that works for breakfast, brunch, or even dinner? The Veggie Frittata is a timeless favorite that combines simplicity with vibrant flavors. Whether you’re meal-prepping or hosting friends, this flexible recipe adapts to whatever vegetables you have on hand. Pair it with for a satisfying meal that won’t leave you weighed down.
Step-by-Step Instructions
1. Preheat your oven to 375°F (190°C) and whisk 8 large eggs in a bowl with a pinch of salt and pepper.
- Heat olive oil in an oven-safe skillet, then sauté diced onions, bell peppers, and spinach until tender.
- Pour the egg mixture over the veggies, stirring gently to distribute evenly. Let cook undisturbed for 3-4 minutes.
- Transfer the skillet to the oven and bake your Veggie Frittata for 12-15 minutes, until set.
- Slice and serve warm, optionally topping with fresh herbs or crumbled feta. Don’t forget to add a side of for extra texture!
Veggie Frittata
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This oven-baked veggie frittata is packed with colorful vegetables, perfect for a wholesome breakfast, brunch, or light dinner.
Ingredients
- 8 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1 cup fresh spinach
- Optional: fresh herbs or crumbled feta for topping
- Optional side: crusty bread or mixed greens
Instructions
- Preheat oven to 375°F (190°C) and whisk eggs with salt and pepper in a bowl.
- Heat olive oil in an oven-safe skillet over medium heat.
- Sauté onions, bell peppers, and spinach until tender.
- Pour in the egg mixture and gently stir to distribute evenly.
- Let cook undisturbed for 3–4 minutes until edges begin to set.
- Transfer skillet to oven and bake for 12–15 minutes, or until frittata is fully set.
- Slice and serve warm with optional toppings like herbs or feta.
- Pair with crusty bread or a side salad for extra texture.
Notes
Use any vegetables you have on hand. Make sure your skillet is oven-safe to avoid damaging cookware.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 280mg
Keywords: veggie frittata, eggs, oven-baked, healthy, brunch
Tips
• Use a well-seasoned cast iron skillet for even cooking and easy release.
• Leftovers store beautifully in the fridge for up to 3 days—perfect for quick meals.
• Experiment with seasonal veggies like zucchini or roasted sweet potatoes for variety.
Alternative Methods
For a stovetop-only version, cover the skillet after adding the eggs and cook on low heat until fully set. You can also make mini frittatas in muffin tins for grab-and-go portions. If dairy-free, substitute the eggs with chickpea flour batter for a vegan twist.
Conclusion
The Veggie Frittata is more than just a recipe—it’s a canvas for creativity in the kitchen. With its endless customization options and crowd-pleasing appeal, it’s no wonder this dish remains a staple. Serve it alongside to round out a meal that’s as nourishing as it is delicious.
