An open-faced Italian egg bake loaded with seasonal vegetables
Vegetable Frittata
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
6
1 frittata
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
Fluffy eggs baked with sautéed zucchini, cherry tomatoes, bell peppers, and goat cheese until set and golden. A versatile, protein-rich meal perfect for breakfast, lunch, or dinner.
Cuisine: Italian, Mediterranean
Category: Main Course, Breakfast
Difficulty: Easy
Cost: $
Dietary: Vegetarian, Gluten-Free, Healthy
Quick Summary
30 min total time|6 servings|Easy difficulty
Fluffy eggs baked with sautéed zucchini, cherry tomatoes, bell peppers, and goat cheese until set and golden. A versatile, protein-rich meal perfect for breakfast, lunch, or dinner.
ItalianMediterraneanVegetarianGluten-FreeHealthy
Sarah Chen
(Updated )
A frittata is the most practical recipe in any home cook's repertoire. It is essentially a vehicle for whatever vegetables, cheese, and herbs you have on hand, bound together by eggs and baked until puffed and golden. It works for breakfast, lunch, dinner, or anything in between.
This version features a summery combination of zucchini, cherry tomatoes, and bell peppers with tangy goat cheese, but the beauty of a frittata is its adaptability. Swap in whatever is seasonal, clean out the crisper drawer, use up leftover roasted vegetables — the technique stays the same and the result is always delicious.
Ingredients
- 10 large eggs
- 1/4 cup whole milk or cream
- 1 medium zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- 4 oz goat cheese, crumbled
- 2 tablespoons olive oil
- 2 tablespoons fresh herbs (basil, chives, or parsley)
- Salt and freshly ground black pepper
Instructions
- 1
Preheat broiler to high. Whisk eggs with milk, salt, and pepper in a large bowl until well combined.
- 2
Heat olive oil in a 10-inch oven-safe skillet over medium heat. Sauté bell pepper and zucchini for 4-5 minutes until just tender.
- 3
Add cherry tomatoes and cook 1 minute more. Spread vegetables evenly across the pan.
- 4
Pour egg mixture over the vegetables. Dot the surface with crumbled goat cheese. Cook undisturbed for 5-6 minutes until edges are set.
- 5
Transfer skillet to the broiler and cook 3-4 minutes until the top is puffed, set, and lightly golden.
- 6
Let cool 5 minutes in the pan, then slide onto a cutting board. Cut into wedges and garnish with fresh herbs.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve alongside fresh fruit and your favorite morning beverage
Substitutions
Goat cheeseFeta, cheddar, or gruyere
Any cheese that melts or crumbles works in a frittata.
Whole milkNon-dairy milk for dairy-free
The texture will be slightly different but still good.
ZucchiniAsparagus, mushrooms, or spinach
Use whatever vegetables are in season.
Tips & Storage
Pro Tips
Use an oven-safe skillet — cast iron is ideal for even heat distribution.
Do not stir the eggs once poured — let them set undisturbed for the best texture.
Frittata is equally good warm, at room temperature, or cold from the fridge.
Storage
Refrigerate wrapped in plastic or in an airtight container for up to 4 days.
Reheating
Warm slices in a 325°F oven for 5-8 minutes or enjoy at room temperature.
Nutrition Facts
Per serving (1 wedge) · 6 servings
Calories220
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein16g
Carbohydrates4g
Fat16g
Fiber1g
Sugar2g
Sodium340mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is the difference between a frittata and a quiche?
- A quiche has a pastry crust and a custard base with more cream. A frittata is crustless and lighter.
- Can I make a frittata without a broiler?
- Yes, cook entirely on the stovetop on low heat with a lid for 12-15 minutes until fully set.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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