This brunch vegetable frittata is a versatile, one-pan egg dish that comes together in about 30 minutes. It’s perfect for feeding a crowd or meal-prepping for the week, and it works because the eggs are cooked slowly with a little liquid, creating a creamy, custardy texture that pairs beautifully with any vegetables you have on hand. The key is using a well-seasoned oven-safe skillet and not overcooking the eggs, so you get a tender, sliceable frittata every time.
Ingredients
- 8 large eggs
- 1/4 cup (60 ml) whole milk or heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons (30 ml) olive oil or butter
- 1 small onion, diced (about 1 cup)
- 1 red bell pepper, diced (about 1 cup)
- 1 cup (about 150 g) chopped broccoli florets (fresh or thawed frozen)
- 2 cloves garlic, minced
- 1/2 cup (50 g) shredded cheddar or Swiss cheese, divided
- 2 tablespoons chopped fresh herbs (chives, parsley, or dill)
Instructions
- Preheat your oven to 375°F (190°C). Position a rack in the middle.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper until completely combined and slightly frothy. Set aside.
- Heat the olive oil or butter in a 10-inch oven-safe skillet (cast iron or stainless steel works great) over medium heat. Add the onion and bell pepper, and cook, stirring occasionally, until softened, about 4–5 minutes.
- Add the broccoli and garlic, and cook for another 2–3 minutes, until the broccoli is bright green and just tender. If using frozen broccoli, make sure any excess water has evaporated.
- Spread the vegetables evenly across the skillet. Sprinkle half of the shredded cheese over the vegetables.
- Pour the egg mixture over the vegetables. Sprinkle the remaining cheese on top.
- Cook on the stovetop without stirring for 2–3 minutes, until the edges just begin to set.
- Transfer the skillet to the preheated oven. Bake for 12–15 minutes, until the center is just set but still slightly jiggly. The frittata should be puffed and lightly golden on top.
- Remove from the oven and let rest for 5 minutes. The residual heat will finish cooking the center. Sprinkle with fresh herbs before slicing and serving.
Tips
- Use a 10-inch skillet: This recipe is designed for a 10-inch oven-safe skillet. If you use a smaller pan, the frittata will be thicker and need a few extra minutes of baking; if larger, it will be thinner and cook faster.
- Don’t overcook: The frittata should look slightly underdone in the center when you pull it out of the oven. It will continue to set as it rests. Overcooking leads to a rubbery, dry texture.
- Customize your vegetables: Use whatever you have—zucchini, mushrooms, spinach, or asparagus all work well. Just make sure to cook watery vegetables (like zucchini) until most of the moisture has evaporated before adding the eggs.
- Room temperature eggs: If you have time, let your eggs sit out for 15–20 minutes before whisking. They’ll incorporate more evenly and cook more consistently.
Serving Suggestions
Serve slices of the frittata warm or at room temperature. It pairs beautifully with a simple green salad dressed with lemon vinaigrette, roasted potatoes, or fresh fruit. For brunch, offer it alongside toast, bagels, or a basket of pastries. A dollop of sour cream or hot sauce on top adds extra flavor.
Variations
- Mediterranean: Add 1/2 cup crumbled feta, 1/4 cup sliced Kalamata olives, and 1 teaspoon dried oregano. Use spinach instead of broccoli.
- Southwest: Add 1/2 cup corn kernels, 1/4 cup chopped pickled jalapeños, and 1 teaspoon chili powder. Top with fresh cilantro and serve with salsa.
- Meat Lover’s: Cook 4 slices of chopped bacon or 1/2 cup crumbled sausage before the vegetables, and use the rendered fat instead of oil.
- Herb and Cheese: Omit the vegetables entirely and fold in 1 cup of your favorite cheese (like goat cheese or gruyère) and 1/4 cup of mixed fresh herbs for a simple, elegant version.
Storage and Reheating
Store leftover frittata in an airtight container in the refrigerator for up to 3 days. To reheat, place a slice on a microwave-safe plate and heat for 30–45 seconds, or until warm. For a crisper texture, reheat in a nonstick skillet over medium-low heat for 2–3 minutes per side. You can also enjoy it cold—it’s great in a sandwich or on top of a salad.
Frequently Asked Questions
Can I make this frittata ahead of time? Yes, you can bake it completely, let it cool, and refrigerate it for up to 2 days before serving. Reheat slices in the microwave or oven, or serve at room temperature.
Can I use egg whites instead of whole eggs? Absolutely. Substitute 6 egg whites for every 2 whole eggs (so for this recipe, use 24 egg whites). The texture will be slightly less rich but still delicious. You may need to reduce the baking time by a few minutes.
Do I need to use a cast-iron skillet? No, any oven-safe skillet works, including stainless steel or nonstick. Just make sure the handle is oven-safe (stainless steel, cast iron, or covered with a silicone handle cover). If you only have a nonstick skillet, avoid using metal utensils to protect the coating.
Can I freeze a frittata? Yes, you can freeze it for up to 2 months. Wrap the cooled frittata tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator before reheating.
Why is my frittata watery? This usually happens when the vegetables release too much moisture. Make sure to cook watery vegetables (like zucchini, mushrooms, or frozen spinach) until most of the liquid has evaporated before adding the eggs. Also, avoid adding extra milk—stick to the 1/4 cup.
How do I know when the frittata is done? The center should be just set but still slightly jiggly when you shake the pan. A knife inserted near the center should come out clean, but a few moist crumbs are okay. The internal temperature should reach 160°F (71°C) for food safety.