Description
This One Pan Summer Vegetable Frittata is the perfect dish for breakfast, brunch, or a light dinner, packed with fresh summer vegetables and fluffy eggs.
Ingredients
Scale
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup diced bell peppers (red, yellow, or green)
- 1 cup zucchini, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1/2 cup shredded cheese (cheddar or feta)
- Fresh herbs (basil, parsley, or chives) for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- In an oven-safe skillet, heat the olive oil over medium heat. Add the diced bell peppers, zucchini, red onion, and sauté for about 5-7 minutes until the vegetables are tender.
- Add the halved cherry tomatoes to the skillet and cook for an additional 2 minutes.
- Pour the egg mixture evenly over the sautéed vegetables. Stir gently to combine.
- Sprinkle the shredded cheese on top of the egg mixture.
- Cook on the stovetop for 3-5 minutes until the edges begin to set, then transfer the skillet to the preheated oven.
- Bake for 15-20 minutes, or until the frittata is set in the center and lightly golden on top.
- Remove from the oven and let cool for a few minutes before slicing.
- Garnish with fresh herbs before serving.
Notes
- Feel free to use any seasonal vegetables you have on hand.
- This frittata can be served warm or at room temperature and makes great leftovers.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 3
- Fat: 15
- Carbohydrates: 8
- Fiber: 2
- Protein: 14
Keywords: One Pan Summer Vegetable Frittata, vegetable frittata, easy frittata recipe, summer vegetables, healthy breakfast, brunch recipes