If you’re craving a brilliant, colorful dish that’s bursting with fresh flavors and perfect for any meal of the day, this Vegetable Mushroom and Bell Pepper Frittata Recipe is exactly what you need. Imagine tender mushrooms, crisp bell peppers, and refreshing zucchini mingling together under a cloud of fluffy eggs and melted cheddar cheese. It’s a harmonious blend that’s both nourishing and simply irresistible. Whether you’re looking for a hearty breakfast, a light lunch, or a satisfying dinner, this frittata brings warmth and joy to your table with every bite.
Ingredients You’ll Need
These ingredients are straightforward but incredibly important. Each one adds its unique taste, texture, or color, creating a wholesome balance that makes this dish shine. From the silky mushrooms to the vibrant bell peppers and creamy eggs, every element plays a starring role.
- 2 tablespoons olive oil: For sautéing the vegetables to golden, tender perfection and adding a subtle richness.
- 1 ½ cups sliced mushrooms (about 4 oz): They bring a lovely earthiness and moisture that keep the frittata juicy.
- 1 cup bell peppers, thinly sliced (about 4 oz): Adds sweet crunch and vibrant color that brightens the dish.
- 1 cup zucchini, quartered (about 4 oz): Offers a mild freshness and tender texture that balances the stronger flavors.
- 8 large eggs: The fluffy base that holds everything together and provides protein-packed goodness.
- ¼ cup heavy cream (or any milk of your choice): Makes the eggs extra creamy and luscious without weighing down the frittata.
- ¾ teaspoon sea salt: Enhances and brightens all the flavors beautifully.
- ¼ teaspoon black pepper: Adds a gentle kick and depth without overpowering the dish.
- â…” cup shredded cheddar cheese: Melts into a gooey, savory blanket that ties every bite together.
How to Make Vegetable Mushroom and Bell Pepper Frittata Recipe
Step 1: Preheat and Sauté Vegetables
Start by heating your oven to 350°F (176°C) so it’s ready for baking. Warm the olive oil in a 10-inch cast iron or oven-safe skillet over medium heat. Toss in the mushrooms, bell peppers, and zucchini. Sauté for about 6-10 minutes, stirring occasionally, until the veggies have softened and developed a beautiful golden-brown color that brings out their natural sweetness.
Step 2: Whisk Eggs
While the vegetables are cooking, crack the eggs into a large bowl. Add the heavy cream, sea salt, and black pepper. Whisk everything together until the mixture is smooth and gloriously creamy. This step ensures your frittata will be delightfully fluffy and flavorful.
Step 3: Combine and Bake
Pour the egg mixture directly into the skillet over the sautéed vegetables. Sprinkle the shredded cheddar cheese evenly on top to create a melty, savory crust. Carefully move the skillet into your preheated oven. Bake for 15-20 minutes, until the frittata looks puffy and set right in the middle. Keep an eye to avoid overbaking or browning too much—you want a tender, golden finish.
Step 4: Cool and Serve
Once baked, take the skillet out and allow the frittata to cool for a few minutes. This resting period helps it set perfectly and makes slicing easier. Then, cut into wedges and serve warm to enjoy the full comforting flavors of this Vegetable Mushroom and Bell Pepper Frittata Recipe.
How to Serve Vegetable Mushroom and Bell Pepper Frittata Recipe
Garnishes
Fresh herbs like chopped parsley, chives, or basil add a punch of color and freshness that complements the rich eggs and cheese beautifully. A sprinkle of flaky sea salt or a dash of smoked paprika can also elevate the flavor profile effortlessly.
Side Dishes
This frittata pairs wonderfully with a crisp green salad tossed in lemon vinaigrette, sweet roasted tomatoes, or even a slice of crusty whole-grain bread. These sides add extra texture and balance to your meal, keeping it light but satisfying.
Creative Ways to Present
If you’re serving brunch, try portioning the frittata into muffin tins before baking for delightful individual servings. Another fun idea is to add dollops of fresh ricotta or avocado slices on top just before serving to introduce creamy contrast. It’s all about making the dish your own and impressing friends and family.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover frittata tightly in plastic wrap or transfer it to an airtight container. It will stay fresh in the refrigerator for up to 3 days, perfect for quick breakfasts or snacks throughout the week.
Freezing
You can freeze the cooked frittata in portions wrapped well with foil and placed inside a freezer bag. It keeps well for up to 2 months. Just thaw overnight in the fridge before reheating to maintain the best flavor and texture.
Reheating
Reheat gently in a microwave for about 1-2 minutes or in a low oven (around 300°F or 150°C) until warmed through. Avoid high heat to prevent drying or rubbery eggs.
FAQs
Can I use other vegetables in this frittata recipe?
Absolutely! Feel free to swap in spinach, tomatoes, broccoli, or even asparagus depending on what’s fresh and in season. The Vegetable Mushroom and Bell Pepper Frittata Recipe is very adaptable.
What type of cheese works best?
Cheddar is delicious, but mozzarella, feta, or goat cheese can add unique flavors and textures too. Choose what you love or have on hand.
Is this recipe suitable for meal prep?
Yes! It’s perfect for making ahead, then reheating for quick meals during busy days, making your mornings or dinners a breeze.
Can I make this frittata vegetarian?
This dish is naturally vegetarian, packed with veggies and eggs, so no meat is needed for a satisfying and nutritious meal.
How do I know when the frittata is fully cooked?
It should be puffed up, set in the center, and gently golden on top. A slight jiggle is okay, but it shouldn’t be runny.
Final Thoughts
This Vegetable Mushroom and Bell Pepper Frittata Recipe has quickly become one of my all-time favorite go-to dishes. It’s simple, hearty, bursting with fresh flavors, and endlessly versatile. I can’t wait for you to try it, share it with loved ones, and maybe even add your own twist to make it truly your own. Happy cooking and savor every delicious bite!
Print
Vegetable Mushroom and Bell Pepper Frittata Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delicious and hearty vegetable frittata combines sautéed mushrooms, bell peppers, and zucchini with eggs and cheddar cheese, baked to perfection for a fluffy and satisfying meal. Perfect for breakfast, brunch, or a light dinner, this frittata is easy to prepare and packed with flavor.
Ingredients
Vegetables
- 1 ½ cups sliced mushrooms (about 4 oz)
- 1 cup bell peppers, thinly sliced (about 4 oz)
- 1 cup zucchini, quartered (about 4 oz)
Egg Mixture
- 8 large eggs
- ¼ cup heavy cream (or any milk of your choice)
- ¾ teaspoon sea salt
- ¼ teaspoon black pepper
Other
- 2 tablespoons olive oil
- â…” cup shredded cheddar cheese
Instructions
- Preheat and Sauté Vegetables: Preheat your oven to 350°F (176°C). Heat 2 tablespoons of olive oil in a 10-inch cast iron or oven-safe skillet over medium heat. Add the sliced mushrooms, bell peppers, and zucchini, then sauté for 6 to 10 minutes until the vegetables are softened and browned.
- Whisk Eggs: In a large bowl, whisk together 8 large eggs, ¼ cup of heavy cream or your choice of milk, ¾ teaspoon sea salt, and ¼ teaspoon black pepper until fully combined and slightly frothy.
- Combine and Bake: Pour the egg mixture evenly over the sautéed vegetables in the skillet. Sprinkle ⅔ cup shredded cheddar cheese on top. Carefully transfer the skillet to the preheated oven.
- Bake: Bake the frittata for 15 to 20 minutes, or until it is puffy and set in the center. Avoid overbaking to prevent the top from browning too much.
- Cool and Serve: Remove the skillet from the oven and allow the frittata to cool for a few minutes. Slice into portions and serve warm.
Notes
- You can substitute cheddar cheese with your favorite cheese such as mozzarella or feta for different flavors.
- Any milk can be used instead of heavy cream if you prefer a lighter frittata.
- Make sure to use an oven-safe skillet to avoid transferring to another baking dish.
- Vegetables can be swapped out or added to suit your taste, such as spinach, tomatoes, or onions.
