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
Scale
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.
