Classic Garden Vegetable Frittata

Nisrine Idrissii

Classic Garden Vegetable Frittata

A fluffy, sliceable egg dish loaded with colorful sautéed vegetables and melty cheddar cheese. Quick to prepare, endlessly adaptable, and perfect for any meal of the day breakfast, brunch, or light dinner.

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Prep Time 10

Cook Time 21

Total Time 34

Servings: 8 slices

Calories: 249

Ingredients Equipment Method Notes

Ingredients

8 large eggs
⅓ cup 80ml heavy cream or full-fat milk
1 tsp salt divided use
½ tsp black pepper
2 garlic cloves minced
1 tbsp olive oil or butter
1 small red onion thinly sliced
1 cup diced zucchini or bell peppers
1 cup sliced mushrooms
2 cups fresh spinach or kale chopped
1 cup shredded sharp cheddar cheese divided
Fresh herbs optional, for garnish

Equipment

10-inch oven-safe skillet (cast iron preferred)
large mixing bowl
Whisk
spatula
Knife and cutting board
Oven (with broiler option)

Method

Preheat oven to 375°F (190°C).
Whisk eggs, cream, salt, pepper, garlic, and half the cheese; set aside.
Sauté onion in oil/butter for 3–4 minutes. Add zucchini/peppers and mushrooms; cook 5–7 minutes until tender. Stir in spinach until wilted.
Pour egg mixture over evenly distributed veggies. Sprinkle remaining cheese on top.
Cook on stovetop 4–5 minutes until edges set.
Bake in oven 10–15 minutes until center is just set. Broil briefly for golden top if desired.
Rest 5 minutes before slicing.

Notes

Use a 12-inch skillet with 10 eggs for thinner frittata.
Pre-cook all fillings thoroughly to avoid sogginess.
Customize freely while maintaining veggie-to-egg balance.
Store refrigerated up to 5 days or freeze slices up to 3 months.
Great for using up leftovers—add cooked meats, different cheeses, or herbs as desired.
Residual heat continues cooking after removal from oven, so avoid over-baking for best texture.