A colorful, oven-baked vegetable frittata with eggs, zucchini, bell peppers, tomatoes, herbs, and melted cheese. It is naturally nut-free when prepared as written and makes a great breakfast, brunch, lunch, or light dinner.
Ingredients
Serves: 6
Prep: 15 minutes
Cook: 25–30 minutes
Total: ~45 minutes
- 8 large eggs
- ¼ cup milk or heavy cream
- 1 cup zucchini, thinly sliced
- ¾ cup red bell pepper, diced
- ½ cup cherry tomatoes, halved
- ½ cup onion, finely diced
- 1 cup baby spinach, roughly chopped
- ½ cup shredded mozzarella or cheddar
- 2 tbsp grated Parmesan
- 1 tbsp olive oil
- 1 clove garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh basil or 1 tsp dried Italian herbs
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp paprika
- Pinch of red-pepper flakes, optional
Detailed Method
- Preheat the oven to 375°F / 190°C. Lightly grease a 9-inch (23-cm) oven-safe skillet or round baking dish.
- Prepare the vegetables. Slice the zucchini and tomatoes and dice the pepper and onion. Pat the zucchini and tomatoes relatively dry so the frittata doesn’t become watery.
- Sauté the vegetables. Heat olive oil over medium heat. Add onion and bell pepper and cook for about 3 minutes. Add garlic and zucchini and cook another 3–4 minutes.
- Add the spinach and cook for 30–60 seconds, just until wilted. Season with a little salt and pepper.
- Whisk the eggs. In a large bowl, whisk eggs, milk, remaining salt, pepper, paprika, and herbs until well combined.
- Combine. Spread the vegetables evenly in the skillet. Pour the egg mixture over them. Gently shake the pan so the eggs settle around the vegetables.
- Add cheese. Sprinkle mozzarella/cheddar and Parmesan evenly over the top.
- Bake for 20–25 minutes, until the center is set and the edges are lightly golden. A knife inserted near the center should come out without liquid egg.
- Rest for 5–10 minutes before slicing. Finish with fresh parsley or basil.
Tips for a Perfect Frittata
- Don’t overload the pan with watery vegetables.
- Cook vegetables before adding the eggs for better texture and flavor.
- For a softer frittata, use milk or cream; for a firmer one, use less dairy.
- Don’t overbake—the eggs continue cooking from residual heat.
- For a deeper golden top, place under the broiler for 1–2 minutes, watching closely.
Nut & Allergen Information
Nuts: No nuts are required in this recipe.
Peanuts: None required.
Gluten: Naturally gluten-free if all packaged ingredients are verified gluten-free.
Major allergens: The recipe contains egg and, if dairy cheese/milk is used, milk. In the U.S., eggs and milk are among the nine major food allergens recognized by the FDA. If serving someone with a food allergy, check packaged cheese, milk substitutes, seasonings, and other ingredients for allergen and cross-contact information; FDA notes that ingredient formulations and allergen labeling can vary.
Nut-free variation: Use only verified nut-free ingredients and avoid garnishes such as pesto, almond-based cheese, or nut toppings.
Approximate Nutrition
Per 1 of 6 servings; varies with cheese and milk used.
- Calories: ~220–250 kcal
- Protein: ~15–17 g
- Carbohydrates: ~6–8 g
- Fat: ~15–17 g
- Fiber: ~1–2 g
- Sugar: ~3–4 g
- Sodium: ~400–500 mg
Recipe Q&A
Q: Can I make this without cheese?
A: Yes. Simply omit the cheese or replace it with a dairy-free alternative.
Q: Can I use frozen vegetables?
A: Yes, but thaw and drain them thoroughly first to prevent excess moisture.
Q: Can I make it ahead?
A: Absolutely. Refrigerate cooled slices in an airtight container for up to about 3–4 days. Reheat gently.
Q: Can I freeze frittata?
A: Yes. Cool completely, slice, wrap individual portions, and freeze. Thaw overnight in the refrigerator and reheat.
Q: How do I make it higher in protein?
A: Add extra egg whites, cottage cheese, or lean cooked chicken/turkey.
Q: How do I make it dairy-free?
A: Replace the milk with unsweetened dairy-free milk and omit the cheese or use a suitable dairy-free cheese.
Q: Is this keto-friendly?
A: It can fit many low-carb diets because it is relatively low in carbohydrates, but the exact nutrition depends on the vegetables and dairy products used.
Q: Why is my frittata watery?
A: Usually because the vegetables released too much moisture. Sauté vegetables first and drain watery ingredients such as zucchini, mushrooms, and frozen spinach well.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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