Description

This baked vegetable frittata is loaded with fresh veggies, herbs, and melty cheese, making it a hearty, protein-rich dish perfect for breakfast, brunch, or even a light dinner. It’s colorful, customizable, and easy to prepare in under an hour.

Ingredients

Scale

9 large eggs
¼ cup half and half or whole milk
1 cup broccoli florets
1 cup sliced mushrooms
½ red bell pepper, diced
1 cup shredded cheese (cheddar, Colby, Monterey Jack)
2 scallions, thinly sliced
1 tsp dried Italian herbs or a small handful of chopped fresh herbs
½ tsp salt
¼ tsp ground black pepper
Olive oil or cooking spray (for greasing and sautéing)

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Instructions

Preheat oven: Set oven to 350°F (175°C).
Sauté vegetables: In a skillet over medium heat, add a drizzle of olive oil. Sauté broccoli, mushrooms, and red bell pepper for 8–10 minutes, until softened and lightly browned.
Prepare egg mixture: In a large mixing bowl, whisk together eggs, milk, herbs, salt, and pepper. Fold in ½ cup shredded cheese and sliced scallions.
Assemble the frittata: Lightly grease a 9-inch baking dish. Add sautéed vegetables evenly across the bottom. Pour the egg mixture over the top. Sprinkle the remaining ½ cup cheese evenly across the surface.
Bake: Place dish on the center rack and bake for 25–35 minutes, or until the center is fully set and no longer jiggly.
Cool and serve: Let the frittata rest for 5 minutes before slicing and serving.

Notes

This frittata can be made ahead and reheated. You can swap vegetables based on season or preference—try zucchini, spinach, or even roasted sweet potatoes.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Breakfast / Brunch
Method: Baked
Cuisine: Vegetarian / American

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 3g
Sodium: 320mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 15g
Cholesterol: 280mg