![To make a tasty vegetable frittata, you need these main ingredients: - 6 large eggs - 1/4 cup milk (or a dairy-free alternative) - 1 cup cherry tomatoes, halved - 1 bell pepper (any color), diced - 1 small zucchini, diced - 1 small red onion, finely chopped - 1 cup fresh spinach, roughly chopped - 1/2 cup feta cheese, crumbled - 2 tablespoons olive oil - Salt and pepper to taste These ingredients come together to create a fluffy frittata filled with flavor and nutrients. The eggs serve as a great base, while the veggies add color and taste. You can customize your frittata with these optional ingredients: - Mushrooms, sliced - Broccoli florets - Asparagus, chopped - Fresh herbs like parsley or dill - Different cheeses such as cheddar or goat cheese - Avocado, diced Feel free to mix and match these extras. They let you create a dish that suits your taste and the season. To cook your frittata, you'll need: - A large mixing bowl - A whisk or fork - An oven-safe skillet - A spatula - An oven preheated to 375°F (190°C) Having the right tools makes cooking easier and more fun. An oven-safe skillet is key for baking the frittata evenly. Remember, this recipe is all about making it your own. You can find the full recipe for a garden delight vegetable frittata in the section above. Enjoy your cooking! Start by gathering all the ingredients. You will need: - 6 large eggs - 1/4 cup milk (or a dairy-free alternative) - 1 cup cherry tomatoes, halved - 1 bell pepper (any color), diced - 1 small zucchini, diced - 1 small red onion, finely chopped - 1 cup fresh spinach, roughly chopped - 1/2 cup feta cheese, crumbled - 2 tablespoons olive oil - Salt and pepper to taste - Fresh basil leaves, for garnish Next, wash all the vegetables. Chop them into small pieces. This helps them cook evenly. Set your chopped veggies aside. In a large bowl, whisk the eggs and milk. Add salt and pepper to taste. This mixture will become the base of your frittata. Heat the olive oil in a large, oven-safe skillet over medium heat. I like to use a cast-iron skillet for even cooking. Add the chopped red onion and bell pepper. Sauté them for about 3-4 minutes until they soften. The colors should brighten and the aroma will fill your kitchen. Now, add the diced zucchini. Cook for another 2-3 minutes. After that, toss in the halved cherry tomatoes and spinach. Stir until the spinach wilts. This keeps the veggies fresh and vibrant in your dish. Once everything is cooked, pour the egg mixture over the sautéed veggies. Gently stir to combine. This ensures every bite has a mix of flavors. Now, sprinkle the crumbled feta cheese on top for added creaminess. Allow the frittata to cook on the stovetop for about 3-4 minutes. You want the edges to start setting. After that, carefully transfer the skillet to your preheated oven at 375°F (190°C). Bake for 15-20 minutes. You’ll know it’s done when it’s fully set and slightly golden on top. Once baked, let it cool for a few minutes before slicing. This will help it hold its shape. Serve it warm, garnished with fresh basil leaves. You can cut it into wedges for a lovely presentation. Enjoy it with a fresh green salad for a complete meal. For the full recipe, check the details above. To get a perfect frittata, focus on cooking times. Start on the stovetop. This helps set the edges. When you transfer it to the oven, watch for golden color. A toothpick should come out clean from the center. If it’s still wet, bake a bit longer. This gives you that fluffy texture everyone loves. Seasoning makes a big difference. I love adding fresh herbs like basil or parsley. You can also try a pinch of smoked paprika for extra warmth. For a kick, add a dash of red pepper flakes. Taste as you go to find your perfect blend. Don't forget to use salt and pepper to balance the flavors. One common mistake is overcooking the frittata. Keep an eye on your oven. Another mistake is not whisking the eggs well. You want a light and airy mix. Lastly, avoid overcrowding the skillet with too many veggies. This can lead to a soggy frittata. Stick to the amounts in the Full Recipe for best results. {{image_2}} You can easily make a low-carb frittata. Skip the milk and use just eggs. Opt for veggies like spinach, mushrooms, and bell peppers. These choices keep it low in carbs. You might add cheese like cheddar or mozzarella for flavor. Avoid starchy vegetables like potatoes to stay keto-friendly. To make a dairy-free frittata, replace milk with almond or oat milk. For a vegan option, swap eggs for tofu or chickpea flour. Blend the chickpea flour with water and spices to get a smooth mix. Add your favorite veggies, and bake as usual. This way, you can enjoy the same great taste without dairy or eggs. Feel free to mix up your veggies. Try broccoli, asparagus, or kale for a new twist. Each vegetable brings its own taste and texture. You can also change the cheese. Use goat cheese for a tangy flavor or mozzarella for a milder taste. This flexibility lets you create a unique frittata each time you cook. You can find the full recipe here [Full Recipe]. To store leftover frittata, let it cool first. Then, place it in an airtight container. Keep it in the fridge for up to four days. If you want to keep it longer, consider freezing it. To reheat your frittata, use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the frittata on a baking sheet. Heat for about 10-15 minutes until warm. For the microwave, slice the frittata and heat for 30-60 seconds. Make sure it is hot throughout. Freezing is a great way to save your frittata. Slice it first for easy serving. Wrap each piece tightly in plastic wrap. Then, place the slices in a freezer bag. Make sure to remove excess air. Your frittata will last in the freezer for up to three months. When ready to eat, thaw it overnight in the fridge before reheating. This keeps the taste fresh and delicious. You can find the Full Recipe for more tasty ideas. Yes, you can make a Vegetable Frittata in advance. It stores well in the fridge. After cooking, let it cool completely. Then, wrap it tightly in plastic wrap or store it in an airtight container. It will last for up to four days. You can easily reheat it in the oven or microwave. This makes it a great option for busy mornings. Many cheeses work well in a frittata. Feta adds a nice tangy flavor. Cheddar gives a rich, creamy taste. Goat cheese adds a unique, soft texture. You can also use mozzarella for a milder flavor. Feel free to mix different cheeses for more depth. Just remember to crumble or shred the cheese for even melting. Adding protein to your frittata is simple. You can include cooked meats like ham, bacon, or sausage. Tofu is a good choice for a vegan option. You can also mix in beans like black beans or chickpeas for added nutrition. Just make sure to cook any raw meat before adding it to the frittata. This keeps your dish safe and tasty. If you want, you can check the Full Recipe for more ideas. A vegetable frittata is easy to make with simple ingredients and tools. You can customize it with your favorite flavors and vegetables. Remember to avoid common mistakes for the best texture. Store leftovers properly to enjoy them later. With the tips and variations provided, you can create many delicious frittatas. Explore this dish and make it your own. Enjoy each bite of your tasty creation!](https://toastedrecipes.com/wp-content/uploads/2025/06/549e83f2-57a2-49a3-861c-e942e4267153-300x300.webp)
Vegetable Frittata
Elevate your breakfast with this delicious Garden Delight Vegetable Frittata! Packed with fresh veggies like cherry tomatoes, bell peppers, zucchini, and spinach, this easy-to-make recipe is perfect for any meal. Whip it up in just 35 minutes and enjoy a nutritious dish that's as beautiful as it is tasty. Ready to impress your family? Click through to explore this delightful recipe and make your kitchen shine!