Save This easy cheddar and seasonal vegetable frittata is my lifesaver whenever I need a wholesome meal in a hurry and want to make the most of leftover vegetables. It is just as delicious for brunch as it is for a light dinner and always disappears fast.
I whipped this up for a neighbor brunch once when I was low on groceries and had odds and ends in the crisper. Everyone raved and now it is one of my most-requested recipes.
Ingredients
- Eggs: Provide the protein-rich base and keep things fluffy. Fresh eggs give the best lift and flavor.
- Cheddar cheese: Offers rich creamy tang. Look for sharp cheddar for the deepest taste and grate it yourself if possible.
- Zucchini: Brings subtle sweetness and moisture. Pick small firm ones for best texture.
- Bell peppers: Add color and bright flavor. Choose glossy smooth peppers in any hue.
- Milk: Adds creaminess and helps create the classic tender custard texture. Whole milk makes it especially rich.
- Olive oil: Keeps everything from sticking and adds a hint of fruity finish. Use extra virgin for the purest taste.
- Salt and black pepper: Bring out the flavors. Fresh cracked pepper gives a nice bite.
Instructions
- Prep Vegetables:
- Wash and trim the zucchini and bell peppers. Cut them into small even dice for even cooking and a colorful look throughout the frittata.
- Sauté Vegetables:
- Drizzle a generous swirl of olive oil in a large oven-safe skillet. Cook diced veggies over medium heat. Let them soften for about eight minutes until they begin to caramelize and their flavors deepen.
- Beat Eggs and Milk:
- Whisk eggs with the milk in a large bowl until no streaks remain and the mixture is a uniform pale yellow. Season with a few generous pinches of salt and pepper.
- Add Cheese:
- Fold the grated cheddar into the egg mixture. Try not to overmix to keep things light.
- Combine and Cook:
- Pour the egg-cheese mixture evenly over the sautéed vegetables in the skillet. Stir gently to distribute ingredients. Let cook over medium-low heat about four minutes until the edges just begin to set.
- Finish in the Oven:
- Transfer the skillet to a preheated oven set to four hundred degrees Fahrenheit. Bake until the center is softly set and the top is golden and puffed about ten to twelve minutes.
- Cool and Slice:
- Let the frittata sit for five minutes before slicing. This helps it hold together and keeps every wedge perfect for serving.
Save My kids once called this my magic clean-out-the-fridge pie and I think that name has stuck in our family ever since.
Storage Tips
Store any leftovers covered in the refrigerator for up to three days. Frittata slices reheat well in a microwave or can be enjoyed cold tucked into sandwiches or wraps. For longer storage wrap individually and freeze for up to two months. When ready to eat thaw overnight and heat gently.
Ingredient Substitutions
Use any combination of vegetables you have on hand. Broccoli mushrooms or red onions are all great swaps. If you are out of cheddar try swiss mozzarella or even a handful of feta for a tangier twist. Nondairy milk works well if you wish to keep it lactose free.
Serving Suggestions
Pair slices with a crisp green salad or tuck wedges into warm baguettes for a portable breakfast. This also shines alongside roasted potatoes or just with some cherry tomatoes. For brunch buffets try cutting it into small squares for easy serving.
Cultural and Historical Context
The frittata has Italian roots and was originally a rustic dish meant for using up ingredients already in the kitchen. This makes it endlessly adaptable to the produce and flavors of the season. Today frittata remains a joyful and stress-free way to feed a crowd with very little fuss.
Seasonal Adaptations
In spring use asparagus and fresh herbs. For summer try tomatoes and corn with peppers. In fall swap in butternut squash and spinach for earthy flavor.
Success Stories
One of my friends made this using leftover roasted vegetables from a holiday dinner and shared slices with her neighbors. She told me it felt like sharing both a meal and a bit of herself. Making this reminds me that great food often comes from happy accidents in the kitchen.
Freezer Meal Conversion
If you want to make a batch ahead for busy mornings bake your frittata in a parchment-lined dish. Cool and slice then wrap wedges tightly. Defrost overnight for a grab-and-go breakfast or lunch.
Save Experiment with the vegetables you have and enjoy frittata as a quick nutritious answer to any meal. This recipe never fails to bring warmth and flexibility to our table.
Recipe FAQs
- → What vegetables work best for this dish?
Use fresh seasonal vegetables like zucchini, bell peppers, spinach, or mushrooms. Customize with your favorites or leftovers.
- → How do I know when the frittata is cooked?
It's ready when the center is set, and the edges are lightly golden. A toothpick inserted should come out clean.
- → Can I make this ahead of time?
Yes, you can prepare and refrigerate it for up to two days. Reheat in the oven or microwave before serving.
- → What cheese can I use instead of cheddar?
Feta, gouda, or mozzarella also work well, offering different flavors and textures to the dish.
- → How can I serve this frittata?
Enjoy it warm or cold, sliced with a fresh salad, or as a quick protein-rich snack throughout the day.