Classic Vegetable and Cheese Frittata Recipe
A classic frittata recipe featuring fluffy eggs, sautéed vegetables, and melted cheese, all cooked to perfection in a skillet and finished in the oven. This versatile dish is perfect for breakfast, brunch, or a light dinner.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 1/4 cup shredded cheese (cheddar, mozzarella, or your choice)
- Salt and pepper, to taste
Vegetables
- 1 cup mixed vegetables (such as bell peppers, onions, spinach, mushrooms), chopped
- 1 tablespoon olive oil
Instructions
- Whisk Eggs. In a medium bowl, crack the eggs and whisk them together until smooth. Add the shredded cheese, and season with salt and pepper. Mix well to combine.
- Cook Vegetables. Heat olive oil in a skillet over medium heat. Add the chopped vegetables and sauté for about 5-7 minutes until they are soft and slightly caramelized. Spread them evenly in the skillet.
- Add Eggs and Bake. Pour the whisked egg mixture over the cooked vegetables in the skillet. Cook without stirring for 2-3 minutes until the edges begin to set. Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 10-12 minutes, or until the frittata is fully set and lightly golden on top.
Notes
- Use an oven-safe skillet to easily transfer the dish from stovetop to oven.
- Feel free to customize vegetables based on season or preference.
- Let the frittata cool for a few minutes before slicing for easier serving.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
Keywords: classic frittata, egg dish, baked eggs, vegetable frittata, easy brunch recipe
