Vegetable Frittata is a delicious and easy recipe perfect for breakfast right through to dinner. It is healthy, vegetarian, super tasty, and just ideal for feeding a hungry gathering.

Frittata is an egg-based recipe of Italian origin. Simply saying, it is a kind of fancier omelet or a crustless quiche that can be backed in the oven.

Cheese frittata with vegetables works as a real escape for me. Whenever my inspiration left me, and I have some vegetable leftovers in the fridge – I make a frittata. The crunchiness of the vegetable pairs just perfectly with the fluffiness of the eggs. Top everything with some cheese, and you will get a real hearty dish.

In my family, eggs are one of the frequently used ingredients in many recipes. That is why I prefer to buy them always fresh from our local fermes market. We like eggs very much, and they save me in many situations, especially when I want to prepare something fast, tasty, and healthy. My kids can eat all day long French Toast or fluffy Egg Muffins.

There are two cooking methods for frittata: started on the stove and finished in the oven, or cooked entirely on the stove (covered with a lid). Because I felt so lazy today, I didn’t turn on my oven, and I decided to prepare a frittata on the stove.

Vegetable Frittata:

Vegetable frittata is a versatile recipe and can pack a lot of flavors. You can make it with vegetables, cheese or meat. I preferred the vegetarian version, and I didn’t feel the need to add any meat. It is a sufficiently satisfying and tasty dish and does not need anything else.

Vegetable frittata recipe is very easy to customize: mushrooms, tomatoes, spinach, asparagus, peas, bell peppers pairs well with eggs. Actually, you can use any ingredients you want, but keep in mind that some should be pre-cooked, such as meat or vegetables with high water content. An excellent option to fasten even more the cooking process is a frozen vegetable mix. Honestly, the possibilities are endless.

Find below my beloved combination for a vegetable frittata.

Do you add milk to eggs for frittata?

Dairy is an essential ingredient of frittatas. Milk, half-and-half, heavy cream, yogurt, or sour cream will work for frittata great. The dairy product gives frittata a creamy and fluffy texture.

How do you make Vegetable Frittata?

Vegetarian, keto, gluten-free, and low-carb all this is about this custardy vegetable frittata. The thing I love most about this recipe is that it is a real clean-out-the fridge kind dish. I adore cooking but hate the messy kitchen. For that reason, one-pan dishes are my favorites.

Today I was craving a colorful frittata with bell pepper, mushrooms, and peas. You can find these ingredients in most grocery stores. As I mentioned before, to get a delicious frittata, it is essential to cook the vegetables before adding the egg mixture. To make it faster, I opt to cook the frittata only on the stove.

Wash and pat dry vegetables. Then chop them into bite-sized pieces. Preheat a non-stick skillet with two tablespoons of olive oil. Send first to the skillet mushroom and cook until they release all their liquid. Once the extra liquid evaporated, add chopped bell peppers and pears. Season with salt, pepper, and paprika. Sauteeing first vegetables also ensure that they will thoroughly cook.

Meanwhile, in a separate mixing bowl, crack the eggs. Add heavy cream ( or any dairy of your choice), a pinch of salt, and beat just until the yolks and whites are blended.

Once the vegetables soften, whisk the egg mixture once more and pour it over the vegetables. Using a spatula, stir briefly to distribute the egg mixture evenly across the skillet. Sprinkle grated cheese on top of the frittata. Close the lid, lower the heat and let frittata cook for about 10-13 minutes, until fully cooked in the middle.

Garnish vegetable frittata with extra cheese and fresh herbs. Serve with pleasure!

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