Cheddar Vegetable Seasonal Frittata (Printable Version)
Quick frittata with cheddar and fresh vegetables for a satisfying, effortless meal.
# What You’ll Need:
→ Frittata Base
01 - 6 large eggs
02 - 1/3 cup whole milk
→ Cheese
03 - 3/4 cup shredded sharp cheddar cheese
→ Seasonal Vegetables
04 - 1 cup diced zucchini
05 - 1 cup diced red bell pepper
→ Seasonings
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon ground black pepper
→ Fat for Cooking
08 - 1 tablespoon olive oil
# Step-by-Step Guide:
01 - Set oven to 400°F (200°C) and allow it to fully preheat.
02 - Dice zucchini and red bell pepper into small, even cubes.
03 - Heat olive oil in an ovenproof skillet over medium heat. Add zucchini and bell peppers, sautéing until just tender, about 4 minutes.
04 - In a bowl, whisk eggs with milk, salt, and black pepper until smooth. Stir in shredded cheddar cheese.
05 - Pour egg mixture evenly over sautéed vegetables in the skillet. Stir gently to distribute ingredients.
06 - Transfer skillet to preheated oven. Bake for 10-12 minutes until eggs are just set and surface is lightly golden.
07 - Allow frittata to cool briefly before slicing and serving warm.
# Additional Tips::
01 -
- Uses basic kitchen staples
- Done and on the table in thirty minutes
- Perfect way to rescue vegetables nearing their end
- Great warm or cold
02 -
- Packed with protein and vitamins from both eggs and veggies
- An ideal recipe for meal prep since leftovers are delicious
- Suitable for brunch lunch or a speedy weeknight meal
- Sharp cheddar is absolutely my favorite part of this dish. Its richness ties all the vegetables together and when it melts and caramelizes on top it tastes like comfort and warmth.
03 -
- Always cook your vegetables before adding eggs so they do not release water while baking
- Let the baked frittata rest so it is easy to slice and serve clean portions
- Try a sprinkle of fresh chopped herbs like parsley or basil once out of the oven for a burst of color and freshness