Baked Vegetable Frittata

Instructions for Making the Baked Vegetable Frittata

1. Preheat the oven:
Set your oven to 375°F (190°C) to ensure it’s nice and hot when you’re ready to bake.

2. Sauté the vegetables:
Heat the olive oil or butter in a large oven-safe skillet over medium heat. Add the chopped onion and bell pepper, and sauté for about 3-4 minutes until they soften. Next, add the zucchini and cook for an additional 2-3 minutes until it begins to soften. Stir in the spinach and cook until wilted, about 1-2 minutes. Finally, toss in the cherry tomatoes and cook for another minute. Season the vegetables with salt, pepper, and any herbs you’re using. Remove the skillet from the heat.

3. Prepare the egg mixture:
In a large bowl, whisk together the eggs, milk (or cream), a pinch of salt, and pepper until smooth and well combined. If you’re using cheese, stir it into the egg mixture at this stage.

4. Combine the eggs and vegetables:
Pour the egg mixture over the sautéed vegetables in the skillet. Use a spatula to gently mix everything together, making sure the vegetables are evenly distributed in the egg mixture.

5. Bake the frittata:
Place the skillet in the preheated oven and bake for about 20-25 minutes, or until the frittata is set in the center and lightly golden on top. You can test it by gently shaking the pan — if the frittata doesn’t jiggle in the center, it’s ready. If you’d like a slightly crispy top, you can broil the frittata for the last 2-3 minutes of cooking, but be sure to watch it closely to avoid burning.

6. Serve and enjoy:
Remove the frittata from the oven and let it cool for a few minutes before slicing. Serve warm or at room temperature. Frittatas are great on their own or paired with a side salad or crusty bread.

Tips for Making the Perfect Baked Vegetable Frittata

1. Use an oven-safe skillet: If you don’t have a cast-iron skillet, any oven-safe skillet (like stainless steel or nonstick) works well for frittatas. The key is that the skillet can go directly into the oven after you add the egg mixture.
2. Customize the vegetables: Feel free to experiment with different vegetables based on what’s in season or what you have in your fridge. Broccoli, mushrooms, and asparagus are all great additions. Just make sure to sauté them until they’re tender before adding the egg mixture.
3. Use leftovers: A frittata is an excellent way to use up leftover vegetables, meats, or even roasted potatoes. Just chop everything into bite-sized pieces and mix them into the egg base.
4. Don’t overcook: Frittatas can dry out if overcooked, so keep an eye on it as it bakes. The frittata should be firm but still moist in the center.
5. Make it ahead of time: Frittatas store well in the fridge for up to 3 days. You can make one in advance and reheat it for a quick meal throughout the week.

Health Benefits of a Vegetable Frittata

A vegetable frittata is packed with protein from the eggs and fiber, vitamins, and minerals from the vegetables. Spinach, bell peppers, and zucchini are particularly rich in antioxidants, which can help protect the body from oxidative stress. If you add cheese, you’ll also get a good dose of calcium. This dish is naturally gluten-free, and by swapping out the dairy or adding different veggies, it can also be made vegan or tailored to other dietary preferences.

Final Thoughts

The baked vegetable frittata is a perfect go-to recipe for a nutritious, satisfying meal that’s easy to prepare and full of flavor. With so many possible variations, it’s a great way to clean out the fridge, try new combinations of vegetables, or cater to specific tastes. Whether you’re preparing it for a weekend brunch, packing it in a lunchbox, or serving it for a cozy dinner, this recipe will quickly become a family favorite.

Enjoy the endless possibilities with your very own baked vegetable frittata!