Recipes › Breakfast › Veggie Frittata Recipe

Veggie Frittata Recipe

Recipe by Pedro M. A. Neves

A Veggie Frittata Recipe is a rustic Italian egg dish loaded with seasonal vegetables, cheese, and herbs baked until golden and set. This one-pan main course celebrates simple, quality ingredients cooked together into a satisfying, protein-rich meal. Perfect for breakfast, lunch, or dinner, it's naturally gluten-free and endlessly adaptable to what you have on hand.

Ingredients

• 8 large eggs
• 100 ml (⅜ cup) whole milk
• 75 g (¾ cup) grated Pecorino Romano cheese
• 2 medium zucchini, thinly sliced
• 1 red bell pepper, diced
• 150 g (5 oz) cherry tomatoes, halved
• 100 g (3.5 oz) fresh spinach
• 1 small red onion, thinly sliced
• 3 cloves garlic, minced
• 45 ml (3 tablespoons) extra-virgin olive oil
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh parsley, chopped
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Pinch of nutmeg

Instructions

1. Preheat your oven to 190°C (375°F). In a bowl, whisk together eggs, milk, half the cheese, basil, parsley, salt, pepper, and nutmeg until well combined. Set aside.

2. Heat 2 tablespoons of olive oil in a 30 cm (12 inch) oven-safe skillet over medium heat. Add the sliced onion and minced garlic, sautéing for 2 minutes until fragrant.

3. Add the zucchini and bell pepper to the skillet, cooking for 4 minutes, stirring occasionally, until the vegetables begin to soften.

4. Add the fresh spinach and cherry tomatoes, stirring until the spinach wilts completely, about 2 minutes.

5. Distribute the cooked vegetables evenly across the bottom of the skillet, then pour the egg mixture over them. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle the remaining cheese on top.

6. Cook on the stovetop over medium heat for 2-3 minutes until the edges begin to set slightly, without stirring.

7. Transfer the skillet to the preheated oven and bake for 12-15 minutes until the center is just set but still slightly moist on top, and the cheese is melted and lightly golden.

8. Remove from oven and let rest for 2 minutes. Slide onto a cutting board, slice into 4 wedges, and serve warm or at room temperature.

Substitutions

• Substitute spinach with kale or Swiss chard for a different flavor profile and texture.
• Use feta cheese or fresh mozzarella in place of Pecorino Romano for a milder, creamier result.
• Replace milk with cream or vegetable broth to adjust richness and flavor.
• Swap any of the vegetables for mushrooms, asparagus, broccoli, or artichoke hearts based on season and preference.

Tips

• An oven-safe skillet with a metal or heat-resistant handle is essential for this recipe; if your handle is not oven-safe, wrap it in foil.
• Don't overbake the frittata; it should remain slightly creamy in the center even after cooking, as carryover heat will continue to set it as it cools.
• Prepare all vegetables before you start cooking to ensure smooth execution, as the cooking process moves quickly once the skillet is hot.

The frittata is a cornerstone of Italian home cooking, especially in Southern Italy and Sicily where it emerged as a way to use leftover cooked vegetables. Unlike the Spanish tortilla, an Italian frittata is typically started on the stovetop and finished in the oven, creating a light, airy texture that celebrates fresh, seasonal produce.

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