Breakfast

Serving

Vegetable Frittata

Name: Vegetable Frittata
Total time: 35 min
Yield: 6 servings
Cuisine: Breakfast
Ingredients: 10 large eggs; 0.5 cup whole milk; 1 cup cherry tomatoes, halved; 1 zucchini, diced; 1 red bell pepper, diced; 0.5 onion, diced; 1 cup shredded mozzarella cheese; 2 tablespoons olive oil; 0.75 teaspoon salt; 0.25 teaspoon black pepper

A fluffy oven-finished egg frittata loaded with colorful sauteed vegetables and melted cheese.

35 minutes

Serves 6

Breakfast

12 min prep

19 min cook

Contains common allergens

Egg Dairy

In the app, Listahan checks these against your household automatically.

Instructions

5 steps

1
Preheat the oven to 190 C (375 F) and whisk the eggs with milk, salt, and pepper.
2
Heat olive oil in an oven-safe skillet and saute the onion, bell pepper, and zucchini until softened, about 6 minutes.
3
Stir in the cherry tomatoes and cook for 1 minute, then spread the vegetables evenly across the pan.
4
Pour the egg mixture over the vegetables, scatter the mozzarella on top, and cook on the stovetop for 2 minutes until the edges set.
5
Transfer the skillet to the oven and bake for 15 minutes until puffed and just set in the center, then slice into wedges.

Vegetable Frittata — plated and served — Serving moment. How Vegetable Frittata looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

76/100

Good fit for most families

Allergen-friendly 80

Kid-friendly 85

Weeknight-easy 64

Budget-friendly 86

Great leftovers 71

Pantry-friendly 61

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

250

Calories

17 g

Protein

6 g

Carbs

17 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

The frittata is an Italian open-faced egg dish, essentially an unfolded omelette cooked slowly and often finished under the broiler until set throughout. Unlike a French omelette, it is meant to be firm, sliceable, and packed with vegetables, cheese, or leftovers. Its forgiving nature made it a classic way for Italian home cooks to turn odds and ends into a substantial meal served warm or at room temperature.

Listahan note

This version cooks the vegetables down first so they release their water before the eggs go in, the trick to a frittata that sets firm rather than weepy. It is built to be sliced and served any temperature, making it ideal for a crowd or meal prep.

Technique cues

Cook the vegetables fully and drive off their moisture before adding eggs, or the frittata will turn out watery and loose.
Start it on the stovetop to set the edges, then finish in the oven or under the broiler so the top cooks without burning the bottom.
Pull it from the heat while the very center is still barely soft, since carryover heat finishes it to a clean, tender set.

Kitchen flow

Parallel prep: While the vegetables saute, whisk the eggs with cheese and herbs so the mixture is ready to pour the moment the pan is set.
Make-ahead: Bake a frittata ahead and refrigerate; it slices cleanly cold and serves at room temperature, perfect for meal prep or brunch.
Leftover move: Tuck a cold frittata slice into a sandwich with greens and aioli for an easy next-day lunch.
Cleanup rhythm: Use one oven-safe skillet for the whole dish to minimize cleanup, and soak it right away before egg sets on.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

eggs

the binding base

Purpose: Eggs are the structure that holds the vegetables in a sliceable custard.

Handling: Whisk with a splash of milk and salt until uniform.

Adaptation: A chickpea-flour batter makes a vegan frittata-style bake.

mixed vegetables

the body and flavor

Purpose: Vegetables like peppers, onion, spinach, and zucchini give the frittata its substance and color.

Handling: Saute until softened and any released water has cooked off.

Adaptation: Almost any leftover cooked vegetables work; just keep them well drained.

cheese

richness and binding

Purpose: Cheese adds savory richness and helps hold the frittata together.

Handling: Stir half into the eggs and scatter the rest on top before baking.

Adaptation: A dairy-free cheese or a spoon of nutritional yeast keeps it savory without dairy.

onion or shallot

aromatic base

Purpose: Softened onion builds the savory foundation that makes the egg taste seasoned and deep.

Handling: Cook gently until translucent before adding other vegetables.

Adaptation: Leek or scallion offers a milder, sweeter aromatic note.

fresh herbs

brightening finish

Purpose: Herbs like basil, parsley, or chives keep the rich egg dish from tasting heavy.

Handling: Stir most into the eggs and scatter a little on top after baking.

Adaptation: Dried Italian herbs work in the eggs if fresh are not on hand.

Technique notes

Use a well-seasoned or nonstick oven-safe skillet so the frittata releases cleanly for slicing.
Do not overload with vegetables relative to eggs, or it will fall apart; aim for the eggs to just embrace the filling.
Let it rest a few minutes before slicing so it firms up and cuts into neat wedges.

Ingredient swaps

Vegan option: Use a seasoned chickpea-flour batter and dairy-free cheese for a plant-based frittata-style bake.
Dairy-free option: Skip the cheese and add extra herbs and a spoon of nutritional yeast for savory depth.
Lower-carb meal-prep direction: Bake in a muffin tin for portioned, grab-and-go frittata cups for the week.

Serve alongside

Mixed green salad with vinaigrette
Crusty bread
Roasted potatoes
Sliced tomatoes with olive oil
Cappuccino
Fresh orange juice
Sparkling water with lemon

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate up to 4 days and serve cold, at room temperature, or gently rewarmed; avoid a hot microwave, which toughens the eggs. It freezes in portions for up to 2 months; thaw overnight and rewarm gently.

Equipment

Oven-safe nonstick or cast iron skillet
Whisk
Spatula
Muffin tin for portioned cups (optional)

Make this household-aware

Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.

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