Colorful Oven-Baked Vegetable Frittata (Printable Version)

A colorful, oven-baked egg dish packed with seasonal vegetables and creamy cheese. Perfect for breakfast, brunch, or a light dinner.

# What You Need:

→ Vegetables

01 - 1 cup broccoli florets, chopped
02 - 1 red bell pepper, diced
03 - 1 small zucchini, sliced
04 - 1/2 cup cherry tomatoes, halved
05 - 1 small red onion, thinly sliced

→ Eggs & Dairy

06 - 6 large eggs
07 - 1/4 cup whole milk
08 - 1 cup shredded cheddar cheese

→ Herbs & Seasoning

09 - 2 tablespoons fresh parsley, chopped
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon dried oregano

→ Oil

13 - 2 tablespoons olive oil

# How To Make It:

01 - Set oven to 375°F and allow 10 minutes for preheating.
02 - Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add broccoli, bell pepper, zucchini, and onion. Cook for 4 to 5 minutes until softened, stirring occasionally.
03 - Stir in halved cherry tomatoes and cook for 1 additional minute.
04 - In a large mixing bowl, whisk together eggs, milk, salt, pepper, oregano, and parsley until fully incorporated.
05 - Pour the egg mixture evenly over the sautéed vegetables in the skillet. Distribute shredded cheese uniformly over the top.
06 - Cook on the stovetop over medium heat for 2 to 3 minutes until the edges start to set.
07 - Transfer the skillet to the preheated oven and bake for 15 to 18 minutes, or until the center is firmly set and lightly golden on top.
08 - Remove from oven and allow to cool for 5 minutes before cutting into portions. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It's forgiving enough to teach you confidence in the kitchen, but impressive enough to serve to people you actually like.
  • One skillet means one pan to wash, and the vegetables soften right into the eggs so nothing feels raw or out of place.
  • Works for breakfast when you're hungry, brunch when you want to linger, or dinner when you need something light but satisfying.
02 -
  • The skillet absolutely must be oven-safe because transferring a half-cooked frittata to another pan is how disasters happen and regrets are born.
  • Don't overbake it trying to make the center completely firm; it continues cooking after you pull it out, and overshooting means dry, rubbery eggs that no amount of cheese can save.
03 -
  • Room temperature eggs whisk into a smoother, creamier mixture than cold ones, and that single detail changes the texture from good to actually silky.
  • Don't skip the stovetop sear before the oven because those first 2 to 3 minutes set the bottom and prevent the finished frittata from being bottom-heavy and undercooked in the middle.
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