Easy Vegetable and Cheese Frittata

ByUsman

A frittata is an Italian egg dish that’s like a mix between an omelet and a crustless quiche. It’s cooked slowly, finished in the oven, and comes out fluffy with a golden top.

What makes it special is its flexibility you can use any vegetables, herbs, or cheese you have on hand. It’s a dish that feels elegant but is actually very simple to make.

Why You’ll Love This Recipe

This vegetable and cheese frittata is:

  • Quick and ready in 30 minutes
  • Packed with fresh, healthy veggies
  • High in protein and filling
  • Perfect for breakfast, brunch, lunch, or dinner
  • Easy to customize with whatever you have in your fridge

Ingredients

  • 6 large eggs
  • ½ cup milk
  • 1 cup spinach, chopped
  • 1 bell pepper (red or yellow), diced
  • 1 small zucchini, diced
  • ½ cup cherry tomatoes, halved
  • 1 small onion, finely chopped
  • 1 cup shredded cheese (cheddar or mozzarella)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh herbs (parsley or basil) for garnish

Directions

  1. Preheat oven to 375°F (190°C).
  2. Whisk eggs, milk, salt, and pepper in a bowl until combined.
  3. Heat olive oil in an oven-safe skillet over medium heat. Add onion and bell pepper, sauté 3–4 minutes.
  4. Add zucchini and spinach, cook for 2–3 minutes until spinach wilts.
  5. Stir in cherry tomatoes and cook for 1 more minute.
  6. Pour egg mixture over the vegetables, stir gently.
  7. Sprinkle cheese on top.
  8. Bake 15–20 minutes, until set and golden.
  9. Let cool slightly, garnish with herbs, and serve.

Prep Time: 10 minutes | Cook Time: 20 minutes | Total: 30 minutes
Servings: 4 | Calories: About 220 per serving

Nutritional Benefits

This frittata isn’t just tasty—it’s also packed with nutrients:

  • Eggs → High-quality protein, vitamin D, and B vitamins
  • Spinach → Iron, calcium, and antioxidants
  • Bell Peppers → Vitamin C and natural sweetness
  • Zucchini → Fiber, vitamin A, and low calories
  • Tomatoes → Lycopene for heart health
  • Cheese → Calcium and extra protein

Together, these ingredients make a wholesome and satisfying meal.

Perfect for Any Meal

The beauty of this recipe is that it works any time of the day:

  • Breakfast: With toast and fruit on the side
  • Lunch: With a fresh salad
  • Dinner: With roasted potatoes, quinoa, or bread
  • Meal Prep: Store in the fridge for up to 4 days or freeze for 1 month

Variations You Can Try

This recipe is flexible, so feel free to switch things up:

  • Add Protein: Bacon, ham, sausage, or smoked salmon
  • Go Dairy-Free: Use plant-based milk and cheese
  • Swap Vegetables: Sweet potatoes, kale, or arugula
  • Change the Cheese: Feta, goat cheese, Gruyère, or smoked cheese

Tips for the Best Frittata

  • Don’t overbeat the eggs—just whisk until combined.
  • Always pre-cook veggies to remove excess water.
  • Use a non-stick or cast-iron skillet that can go into the oven.
  • Season well—eggs need a little extra salt and herbs.
  • Let it rest for a few minutes before slicing.

Serving Ideas

This dish pairs beautifully with:

  • Crusty bread or sourdough
  • A light soup, like tomato or vegetable
  • Fresh juice, cappuccino, or even white wine for brunch

Conclusion

The Vegetable and Cheese Frittata is everything you want in a recipe simple, healthy, and full of flavor. It’s versatile enough for breakfast, brunch, lunch, or dinner, and you can customize it with your favorite ingredients.

Whether you’re meal prepping, hosting brunch, or just need a quick family meal, this frittata is always a good idea.

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