Vegetable frittata is a versatile and flavorful dish that’s perfect for any meal of the day. This Italian-inspired egg bake is packed with fresh vegetables and cheese, making it a satisfying and nutritious choice. Whether you’re a seasoned chef or just starting your culinary journey, this guide will show you How To Make Vegetable Frittata with ease.
Growing up in a large Italian family, frittata was a staple in our household. My Nonna (grandmother) would whip up different variations depending on what was in season. I still remember the aroma of herbs and vegetables slowly cooking on the stovetop, filling the entire house with warmth and anticipation. Today, I’m excited to share her tried-and-true recipe, passed down through generations, so you too can experience the joy of a homemade frittata.
Ingredients for a Delightful Vegetable Frittata
- 8 large eggs
- 1/4 cup milk
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 cup chopped vegetables (such as bell peppers, zucchini, mushrooms, spinach)
- Salt and pepper to taste
Optional additions:
- Feta cheese
- Goat cheese
- Fresh herbs (basil, parsley, oregano)
Tips for choosing vegetables:
Feel free to get creative and use whatever vegetables you have on hand. Choose a colorful variety for a visually appealing and nutrient-rich frittata.
Tools You’ll Need
- Oven-safe skillet (8 or 10-inch)
- Mixing bowl
- Whisk
- Cutting board
- Knife
Step-by-Step Guide to Frittata Perfection
- Preheat your oven: Set your oven to 375°F (190°C).
- Prepare the egg mixture: In a mixing bowl, whisk together the eggs, milk, Parmesan cheese, salt, and pepper until well combined. Set aside.
- Sauté the vegetables: Heat the olive oil in your oven-safe skillet over medium heat. Add the chopped onions and cook until softened, about 5 minutes. Add the remaining chopped vegetables and cook until tender-crisp, about 8-10 minutes.
- Assemble the frittata: Pour the egg mixture over the cooked vegetables in the skillet. Gently shake the pan to distribute the eggs evenly. Sprinkle any additional cheese or herbs on top.
- Bake to perfection: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and lightly golden brown on top.
- Cool and serve: Remove the frittata from the oven and let it cool for a few minutes before slicing and serving.
Chef’s Tip:
For a perfectly smooth and creamy frittata, try tempering your eggs before adding them to the skillet. To do this, slowly drizzle a small amount of the hot oil from the skillet into the beaten eggs while whisking constantly. This will help prevent the eggs from curdling when they hit the hot pan.
