Veggie Frittata
A golden, oven-finished egg dish packed with tender seasonal vegetables. This Italian classic comes together effortlessly in one skillet, making it perfect for a quick weeknight dinner or a lazy weekend brunch with a simple side salad.
For 4 servings
- prep · ~3 min
Preheat the oven and whisk the eggs.
1.Preheat the oven to 375°F (190°C).2.In a large bowl, whisk together eggs, milk, salt, and black pepper until well combined and slightly frothy.3.Stir in half of the grated parmesan cheese. Set aside. - saute · ~11 min
Sauté the vegetables.
1.Heat olive oil in a 10-inch oven-safe skillet over medium heat.2.Add the sliced onion and cook until soft and translucent, about 4 minutes.3.Add the diced bell pepper and continue cooking for another 3 minutes.4.Add the sliced zucchini and sauté for 3-4 more minutes until just tender.TIPDon't let the zucchini get mushy—it will finish cooking in the oven. - assemble · ~3 min
Pour the egg mixture over the vegetables.
1.Spread the sautéed vegetables into an even layer in the skillet.2.Pour the egg mixture over the vegetables, tilting the pan gently so the egg settles evenly.3.Let it cook undisturbed on the stovetop until the edges start to set, about 2-3 minutes. - bake · ~11 min
Bake until set and golden.
1.Transfer the skillet to the preheated oven.2.Bake for 10-12 minutes, or until the frittata is puffed, golden on top, and the center no longer jiggles.TIPInsert a thin knife near the center; it should come out clean when the frittata is fully set. - rest · ~5 min
Rest and slice the frittata.
1.Remove the skillet from the oven and let the frittata rest for 5 minutes.2.Run a spatula around the edges to loosen it.TIPResting allows the eggs to finish setting gently and makes slicing cleaner. - garnish
Garnish with fresh parsley and serve.
Sprinkle the remaining parmesan and fresh parsley over the top. Slice into wedges and serve warm or at room temperature.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use an oven-safe skillet (cast iron or stainless steel) to go from stovetop to oven seamlessly.
- 2Whisk the eggs until slightly frothy to incorporate air for a lighter, puffier frittata.
- 3Don't overcook the zucchini on the stovetop—it should be just tender, as it will continue cooking in the oven.
- 4Let the frittata rest for 5 minutes after baking; this allows the eggs to set fully and makes slicing cleaner.
- 5Serve warm or at room temperature—this frittata is equally delicious at brunch or as leftovers the next day.
- 6For a cleaner release, run a thin spatula around the edge of the skillet before slicing.
Adapt it for your goals.
Cheese swap
Replace parmesan with crumbled feta or shredded mozzarella for a different saltiness or gooey texture.
add mushroomsAdd mushrooms
Swap half the zucchini for sliced mushrooms (sautéed with the onion) for an earthy, umami boost.
herb variationHerb variation
Replace parsley with fresh basil, chives, or thyme to shift the flavor profile to a Mediterranean or herb-forward note.
low oilLow-oil
Reduce olive oil to 1 tablespoon and use a nonstick skillet; the vegetables will steam instead of fry, lowering fat content.
high proteinHigh-protein
Add 1/2 cup cooked, crumbled turkey sausage or diced ham to the vegetables before pouring in the eggs for extra protein.
Why this is on our healthy list.
Rich in Protein
Eggs provide high-quality protein that supports muscle repair and satiety, making this a filling meal.
Packed with Vegetables
Zucchini, bell pepper, and onion add fiber, vitamins A and C, and antioxidants with low calories.
Calcium from Parmesan
Parmesan cheese contributes calcium for bone health, even in small amounts.
Healthy Fats from Olive Oil
Olive oil provides monounsaturated fats that are heart-friendly and help absorb fat-soluble vitamins.
Frequently asked questions
Yes, you can substitute or add almost any vegetable—like spinach, mushrooms, or cherry tomatoes—just adjust sauté times so they're tender before adding eggs.
